Guyanese Pholourie [video]
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.
Get the Recipe Guyanese Pholourie
- 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.
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.
Looks pretty good. I love apple chutney.
Looks pretty darn good!
So strange, I was thinking about these just earlier today. I don’t think my family used yeast. I’ll need to ask how theirs were so fluffy.
I love, love, love your trips into my childhood. Thank you so much for writing about our food.
I love your blog!
I can’t wait to try this recipe, I’ve never heard of anyone using yeast before..thanks for sharing. 🙂
You have a lot of recipes that are brand new eats to many of us. This is another one that looks amazing!
I wish I wasn’t so skittish about frying things… I would love to try these if I wasn’t such a baby.
I was told by a Nurse(TashakEY) in miami about your web site, it’s a great web site. I’m not from your country, but I will sure try some of these specials. She made these Pholourie and brought them to work and it was amazing, and she directed me to this site. Thank you guys for the new style of cooking, excellent Job!!!!!!
Regina I know Tashakey, she’s an old friend. I’m glad you enjoyed the Pholourie and thank you for visiting.
my GOSHHH – you killing me with all this GOOD GT food – I am coming over gurl (not girl)
Hi where would i find yellow split peas flour? Do I have to go to an indian shop?
You can check the Indian grocery stores for yellow split pea flour.
i tried the apple chutney sauce and it was great never had it before, cant wait to share it with my sisters. Thanks
What kind of red pepper do you use?
Hi Sam, any hot pepper such as wiri wiri pepper or scotch bonnet pepper will do.
Tried this recipe. It tasted very delicious but it was a bit dense. Maybe it needed some baking powder?
Hi,Kami you can absolutely add baking powder if you like .
Hello, my sister turn me on to your site and I am just loving your recipes. I am a Jamaican living in Canada. I use to buy these all the time…….so good. Make them, they came out perfect. I will be making a lot more of your recipes. Thanks for sharing.
I am filipino married to a guyanese and I find your website very helpful. I just made this recipe and it came out PERFECT! My husband and even our little boy (who is a picky eater) loves it! Thank you so much for sharing.
i love phoulorie…i never tried using split pea flour so i am going to try your recipe….it looks easy enough…thaytnsk for sharing
Thank you for creating this site. I a Guyanese but didn’t grow up there, so I am excited to have all these recipes, I will try ALL.
I love phoulorie 🙂
I am a Guyanese, but left Guyana a very long time ago I have forgotten to cook a lot of Indian food , so your website will be a big help to me
My father is Guyanese but left in 1947 when he came to US. He never went back until this past Sept when his only aunt died. My brother and I never traveled there.
My grandmother and great aunt made many dishes but I never got the recipes. Now at 46 I am trying to reclaim my gradmother and great aunt’s kitchens and it has been a STRUGGLE. Luckily, a parent at my son’s high school mentioned in passing he is from Guyana. My mouth dropped and I looked at him like he was heaven sent.. and he is. He and his wifey hipped me to your log and now I feel like I am home. Thanks for great recipes of my childhood. My dad will be happy too
Jehan, have you tried using the yellow peas itself. Peas flour is not available around here.
No Bev, I haven’t..guess I will need to do so and update the recipe with both options.
That would be great, thanks in advance
Any chance on getting the recipe for pholourie make with yellow peas and not peas flour.
Beverly I will be testing that soon, so stay tuned!
If you wish, try this, my own invention
About 6-10 Karaila
Lots of ochro (lady’s fingers)
Lots of tomatoes
A tin of coconut milk (or whatever it is called.)
Fry karaila until golden brown and set aside.
Use curry powder (I always use average) as you would in normal curry. So fry all the ingredients (onions, garlic, pepper, etc.)
Then dump the whole lot in a karahy and let it simmer for some time – normally until you see oil is floating on the surface.
It smells and tastes wonderful but each one of you has to determine the mix – I use “average” like Maa used to do. (I make Roti and never used a tablespoon to determine the amount of baking powder, so it is difficult for me to provide specs,)
Yellow split peas..needed to be soak for maybe over night…then puree in blender to be able to mix with flour to get the desired texture…when soak…double in size… a lot..freeze or use portion in other recipes…some baking powder will be needed…(split peas fritters)…yum.
Satie, this recipe doesn’t have split peas but I do have one that I will share on my YouTube channel soon and yes the peas do need to be soaked overnight.
I am so happy I found your website. I left Guyana living in Canada now .. missing Guyanese food so much! Keep up the good work and keep the recipes coming .
Very good and tasty pholourie.
Thanks for sharing.
Thank you, happy that you enjoyed it!