Pholouire (1 of 1)-2 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. Pholouire (1 of 1)-3 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. Pholouire (1 of 1) 

Get the Recipe Guyanese Pholourie

5 from 1 vote


  • 1 tsp crushed garlic
  • 2 scallion
  • 1 hot red pepper
  • 1 cup all purpose flour
  • 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.


Author: Jehan Powell

Hot Apple Chutney 1 medium apple, finely grated 1 tbsp distilled vinegar about 3 tbsp water salt to taste 1 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.