Pholourie

Pholourie is one of those dishes that holds very fond memories for me.

As a child, after school mum would take us to the Savannah and we’d each get a bag of about 8 – 10 of these delicious split peas fried dough balls, with a little bag of mango chutney to dip them in. It’s such a simple thing, but so delicious that it was one of those recipes that I just had to recreate.

This recipe is so easy and simple, that you can mix the dry ingredients, leave them in a bag or container and just add the wet ingredients and its ready to use.

There’s only one catch, once you start its hard to stop!!

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Here it is:

Ingredients:

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  • 2 cups split peas flour (ground split peas)
  • 2 cups Gluten Free all purpose four blend*
  • 4 tsps Gluten free baking powder
  • 1 tsp salt
  • 1 tsp ground tumeric
  • 2 cloves garlic grated
  • 2 medium sized shadon beni leaves chopped to 1tbsp Cilantro
  • 1/4 cup yogurt
  • 1 – 1 1/2 cups water**
  • Coconut oil for frying

Directions:

  1. In a large bowl, combine split peas flour, all purpose flour, baking powder, tumeric, salt, garlic, and shadon beni or cilantro and mix until everything is combined.
  2. Create a well in the center, add yogurt and 1 cup of water. Beat mixture using a whisk or fork until a loose batter forms. If the batter is too thick, add the extra 1/2 cup of water until it reaches the right consistency for dropping. IMG_9615
  3. Set batter aside and allow to rest while oil is heated for frying.
  4. Once oil is hot enough, drop batter a teaspoon at a time, and deep fry until golden brown and well cooked, turning often to ensure even cooking.IMG_9616
  5. Once finished, remove from oil and allow to drain on a paper towel, brown paper or cooling rack.
  6. Serve with chutney or tamarind sauce and enjoy!!!

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* I have used Hodgson Mills GF All Purpose Baking Flour & Dove’s Free From white with great results.

** The amount of water varies depending on the type of flour blend you use. Some require more water than others.

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