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Guyanese Pholourie

Print Recipe
Author Jehan Powell

Ingredients

  • 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

Instructions

  • 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.

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