As a young girl this was one of my favorite street foods to buy as a snack while at school. It was a joy to dip the light, deep fried split pea fritters in a hot mango sour(our name for chutney). Happy, happy, joy, joy…today it transports me back to the many lunch breaks I spent standing on a long line in the hot sun, hoping to purchase some Pholourie. This is snack reflects our very alive and dominant Indian culture in Guyana. Since living in the US, I’ve had a few bad Pholourie that I’ve bought from so-called Guyanese restaurants. My mom makes the best, so when I decided to blog about it, I turned to her for a recipe. Needless to say I didn’t get a recipe, I received a lot of about this, around that. She gave me the basics and I had to use my god given sense and talents and make it work, and work it did. I was so surprised that on my very first try I’ve successfully make great tasting Pholourie, and this I share with you.
1/4 cup yellow split peas flour or 1/2 cup yellow split peas soaked overnight
1/4 tsp cumin
1/2 tsp turmeric
1 tsp salt
1 scallion finely (optional)
1 cup water
2 tsp yeast
If using split pea flour: in either a mortar and pestle or food processor, grind scallion, pepper and garlic into a fine paste, set aside.
Mix flours, cumin, turmeric and salt. In a separate bowl mix 1 cup warm water with yeast, leave for 10 minutes. Mix yeast, crushed garlic/scallion/pepper paste into dry ingredients. Allow it to rise for 40 minutes.
Heat enough canola oil in a pan to allow deep frying, about 3 inches of oil. When oil is hot, drop tablespoon amounts into hot oil, turn when edges are brown. Fry for about 2-3 minutes, remove from oil and drain.
Serve with mango sour or apple chutney.
**If using fresh split peas: Place split peas that's been soaked overnight in a blender with 1/2 cup water, garlic, pepper and scallion and puree.
Mix all purpose flour, cumin, turmeric and salt. In a separate bowl mix 1/2 cup water with yeast, let proof for 10 minutes.
Place split pea mixture in a bowl and stir in the yeast. Next stir in the dry ingredients and let it rise in a warm place for 40 minutes. Drop small spoonfuls into hot oil and fry until golden brown.
Hot Apple Chutney1 medium apple, finely grated 1 tbsp distilled vinegarabout 3 tbsp watersalt to taste1 tbsp hot pepper sauce (not tabasco sauce)Place all ingredient in a pot over a medium fire and cook until reduced, about 10 mins to 15 mins. Cool and serve.