Guyanese Pholourie (Split Peas Fritter)
A spicy split pea fritter typically served with a mango chutney called mango sour
Ingredients
- 1/2 cup Yellow split peas
- 2 cups boiling water for soaking the split peas
- 1/2 large onion chopped
- 6 cloves garlic
- 2 cup All flour
- 1 tbsp baking powder
- 1 tbsp yellow curry powder
- 1 tsp geera
- 1/2 tsp garam masala
- 3/4 tsp salt
- 3/4 water
- 4 cups of oil for frying
- 1/4 cup coriander leaves / cilantro /culantro optional
- 2 wiri wiri pepper optional
Instructions
- Rinse the split peas, then soak with 2 cups of boiling water and allow to sit overnight.
- When ready to cook, drain and rinse the split peas thoroughly then add to a food processor along with the onion and garlic. If using a blender you may add 1/2 cup of water. Blend until it forms a smooth paste this takes about 3 minutes of blending for the fluffiest results.
- In a mixing bowl combine the flour, baking powder, curry powder, geera, garam masala and salt. Mix together well, then add the blended split peas mixture and 1 1/2 cups of warm water to the flour mixture. Mix together to form a thick batter. Then cover and let rest for at least 30 minutes.
- Next add oil to a medium saucepan on medium-high heat. When oil is hot (about 300 °F) spoon mixture, using a spoon or cookie scoop into the hot oil to form little balls. Work in batches to avoid crowding the oil.
- Fry for about 3 to 5 minutes until golden brown. Remove one pholourie from the oil and cut in half to confirm that it cooked all the way through. Then remove the remaining pholouries from the oil. Place on a few sheet of paper towel to allow the excess oil to drain. Repeat the frying process until all of the batter is cooked.
- Allow to cool before serving with mango sour.
Notes
1. Soak the peas overnight by adding peas and 2 cups of hot water to a small bowl
2. 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.
3. 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.
2. 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.
3. 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.