SPLITPEAS (DHAL) AND FLOUR PHOLOURIE
Pholourie are a popular golden, savory, turmeric infused, deep-fried dough balls that are sold by Street Food vendors and roti shops.
In Trinidad we have three primary types of pholourie, a light flour pholourie, a denser 100% split peas version and a combination of flour and split peas. I have already shared the flour version here, and the split peas version here, which is used in a popular side dish and Diwali or prayers/pooja favorite, carhee/kurhi.
Nutrition Facts
Ingredients
Instructions
Begin by soaking the yellow split peas (dhal) overnight, allowing them to absorb moisture and soften. The next day, rinse the dhal and place it in a blender along with 1 cup of water, bandhania, garlic, and hot pepper, if you prefer a spicy kick.
In a separate bowl, combine the all-purpose flour, instant yeast, baking powder, ground turmeric, brown sugar, and salt. Stir in the seasoned ground split peas mixture, creating a vibrant and flavorful batter.
Gradually add warm water to the batter, whisking vigorously with a fork or your fingers until it becomes smooth and somewhat fluffy. Cover the bowl with two damp paper towels and allow the batter to rest until it more than doubles in size, usually taking 1-2 hours. This resting time is crucial for achieving light and airy pholourie.
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Recipe calculates calories based on total amount of oil used to fry the pholourie, which are evidently not consumed, therefore calculations may be incorrect.
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