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!!

Here it is:

Ingredients:

• 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. 
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.
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!!!

* 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.