Before I even start this post, let me just give a shout out to all my new subscribers and all those that have also subscribed to my youtube channel (metemgeeblog). I am forever humbled by your willingness to check out and try my recipes! Also please check out this webpage It is a tourism site that features everything you need to know if you want to visit Guyana. While you’re visiting the site, check out my article on Guyanese hospitality. I am sure many of you can identify with what I have to say. Love you all!!!!


Now for this pholourie (pah-lou-ry) recipe. At first I thought about putting this under quick and easy snacks, but making pholourie takes time and patience, but the end results are totally worth it. I kinda, sorta made this recipe up, but isn’t that the case with most of my recipes? My grandmother used to make the most delicious pholourie. She died before I became super interested in cooking, so I couldn’t get the recipe from her. My mom hardly ever makes pholourie and when I asked for a recipe it was something like this, two handfuls of flour, a dash of curry, a pinch of geera. I mean, seriously mom! So after many tries, more like failures I finally made pholourie that my husband was willing to eat! I’ve made it a couple of times now with consistent success so I felt confident to share. This pholourie is not dense. It has a light crunchy texture on the outside and soft dough on the inside. I’ve had some dense delicious pholourie in the past, and those are often made with yeast. My pholourie are made with baking powder.

Well let’s get cooking. Enjoy the video below!

I love my pholourie with mango sour. Yummy!

Guyanese Pholourie


5.0 from 2 reviews
A spicy split pea fritter served with a mango relish.
Recipe type: Snack
Cuisine: Guyanese
  • ¼ cup split peas
  • 2 cups of boiling water
  • ½ large onion or 1 small onion (chopped)
  • 6 cloves garlic (chopped)
  • 1 tbsp curry powder
  • ½ tsp geera
  • ¼ tsp garam masala
  • 1 tsp salt
  • 1 cup flour
  • 1 tsp baking powder
  • 4 cups of oil for frying
  • ½ and then 1 cup of water
  • Food processor or blender
  1. Add split peas and hot water to a small mixing bowl and let soak overnight.
  2. Once peas has doubled in size (after soaking overnight), drain water and rinse.
  3. In a food processor or blender, combine onion, garlic and rinsed, soaked split peas. Add ½ cup of water and blend/process until it form a smooth paste.
  4. Remove paste from the processor/blender and add to a large mixing bowl. Then add curry powder, geera and garam masala. Mix together thoroughly, adding an additional cup of water.
  5. Then add flour and baking powder. Continue to mix together until it forms a pancake-like batter. Let sit for at least 30 minutes before frying.
  6. When ready to fry, add oil to a medium saucepan on high heat. Once oil is hot, spoon mixture (using a dinner spoon) and carefully drop into the hot oil.
  7. Fry for about 3 to 5 minutes or until golden brown. Remove from oil and place on a few sheet of paper towel to allow the excess oil to drain. Continue frying small batches until all the mixture has been fried.
  8. Serve with some mango sour or achar.
1. Traditionally you fry the pholourie mixture by scooping it up in your hand and squeezing little drops, through the space created by your thumb and index finger. I wanted to demonstrate how dangerous this could be in the first part of the video and ironically burned my hands pretty badly while doing it. I thought about included that footage but decided against it. Using a spoon is much safer.
2. Spray the spoon with some cooking spray or dip it into some oil before you start scooping the mixture and it will help the mixture to just slide right off the spoon.
3. I know some of you may have different methods of making pholourie, don't be afraid to share.


  1. Aletha February 20, 2018 at 11:55 pm

    I love your site thank thank you 😊

    1. Althea Brown April 14, 2018 at 3:24 pm

      Thank you!

  2. Stacey Mack August 18, 2019 at 7:24 pm

    So glad I found your site! And even more impressed that you made Pholourie from scratch.

  3. jazzie September 16, 2019 at 3:02 pm

    am learning to make Guyanese dishes and I love BARA…similar to Poulourie but bigger flaps. A girlfriend shows me her way, but ive tried it twice and it could be the frying pan I used was too flat or insufficient oil.

    If u don’t mind, can u please if u have the recipe for this snack, please provide me with same.

    Thank you and I am on my way to checking out your site….thank you Jazzie

  4. Pingback: Instant Pot Mango Sour - Metemgee

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  7. JH June 14, 2020 at 10:53 pm

    This is one of the simplest pholourie recipes to follow and the end product is delicious.

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