Pholourie: The Bite-Sized Delight of Caribbean Cuisine

holourie is basically a batter, fried in oil by the spoonfuls and served with a sauce or chutney of some kind. It is a popular snack in many Caribbean countries, including Trinidad and Tobago, Guyana, and Suriname. Pholourie is made from a mixture of ground split peas, flour, spices, and water. The ingredients are combined to form a smooth, thick batter that is then dropped by the spoonfuls into hot oil and fried until golden brown.

Pholourie is usually served with a variety of sauces or chutneys, such as tamarind, mango, or pepper sauce. These sauces add a burst of flavor and spice to the pholourie, making it a tasty and satisfying snack. One of the great things about pholourie is that it can be made in large batches and kept warm in the

Prep Time: 1hour hr 20minutes mins

Cook Time: 30minutes mins

Total Time: 1hour hr 50minutes mins

Course: Appetizers

Cuisine: East Indian

Servings: 5 makes approx. 25

Ingredients

  • 1 lb. flour
  • 10 leaves culantro
  • 5 small cloves garlic
  • 1 small hot pepper
  • 1/2 tsp. saffron
  • 1 tsp. yeast
  • 1 tsp. salt
  • 1 cup water
  • 1/2 tsp. baking powder
  • Oil for frying

Instructions

  • Mix the flour, yeast and baking powder. Add the saffron and salt. Mix well.
  • In a separate bowl mix minced culantro leaves, minced hot peppers, garlic and water. Add about three tablespoons of it to the flour a little at a time while mixing.
  • Mix to a smooth thick paste and leave to raise for about an hour. The spoon should be dipped into a cup of water before it is dipped in the batter.
  • Heat oil in a heavy skillet and drop batter of tablespoonful into the hot oil. Cook until slightly brown. Drain and place on paper towels.

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Recipe © Simply Trini Cooking. All rights reserved

Pholourie

Prep Time1 hour 20 minutes
Cook Time30 minutes
Total Time1 hour 50 minutes
Course: Appetizers
Cuisine: East Indian
Servings: 5 makes approx. 25
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 1 lb. flour
  • 10 leaves culantro
  • 5 small cloves garlic
  • 1 small hot pepper
  • 1/2 tsp. saffron
  • 1 tsp. yeast
  • 1 tsp. salt
  • 1 cup water
  • 1/2 tsp. baking powder
  • Oil for frying

Instructions

  • Mix the flour, yeast and baking powder. Add the saffron and salt. Mix well.
  • In a separate bowl mix minced culantro leaves, minced hot peppers, garlic and water. Add about three tablespoons of it to the flour a little at a time while mixing.
  • Mix to a smooth thick paste and leave to raise for about an hour. The spoon should be dipped into a cup of water before it is dipped in the batter.
  • Heat oil in a heavy skillet and drop batter of tablespoonful into the hot oil. Cook until slightly brown. Drain and place on paper towels.
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