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
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.
