Pholourie is a snack food of Indo-Caribbean origin. It’s common in Trinidad & Tobago, Guyana, and other parts of the Caribbean. I’ve made a yellow split pea version of the pholourie which is so delicious. It’s like a fried split pea, and dough ball that you serve with flavorful chutney.
Why you’ll love Pholourie:
- Unique: Bring a Indo-Caribbean inspired dish to your next pot luck or serve as an appy
- Delicious: The flavors in these fried balls are so delicious, and great when served with chutney and/or hot sauce
- Easy: These are pretty easy to make and you can make a ton up front to have to snack on
Ingredient Notes:
Yellow Split Peas: High in protein, fibre, and really versatile. For this pholourie recipe I used yellow split peas from SILO. They’re sweet and creamy and are so great in a variety of recipes.
Yeast: There are two main types of yeast that you’ll find at your store – active dry or instant rise (or sometimes called quick rise or rapid rise). Both types will work but require different instructions to activate them. Active dry dissolves in warm water and with sugar in order for it to “bloom”. Instant rise yeast doesn’t need to be proofed in warm water and can be added directly into your recipe which is what I used for this recipe. Whichever you have or choose, just make sure you activate it properly if you need to.
How to make Pholourie:
- Cook the ¾ cup of SILO Yellow Split Peas according to the instructions on the package.
- Strain, rinse, and set the yellow peas aside to cool.
- Transfer the yellow peas to a blender, along with adding the garlic, black garlic hot sauce, and all of the spices.
- Add enough water to just cover the yellow peas.
- Blend until smooth.
- Transfer the mixture to a medium-sized bowl.
- Add the quick-rise yeast, baking powder, and all-purpose flour.
- Mix to combine, using a wooden spoon.
- Cover the bowl with a tea towel or cloth and allow it to rise in a warm place for 40 – 50 minutes.
- After about 35 minutes, add the oil to a medium-sized pot over high heat.
- Place a candy thermometer in the oil to keep track of the temperature. We want the oil to be between 350 – 375F.
- Prepare a baking sheet with parchment paper and on the counter beside the pot.
- Once the dough and oil are ready, use a cookie scoop (approximately 3 – 4 tablespoons worth) to scoop 4 – 5 dough balls into the hot oil. Make sure to drop the dough close to the oil to prevent splashing.
- Allow the dough balls to cook for 2 – 3 minutes on each side until golden brown, using a slotted spoon.
- Remove the completed Guyanese Pholourie with the slotted spoon and allow some oil to drain off prior to transferring it to the baking tray.
- Repeat these steps until all of the Guyanese Pholourie is completed. Remember to keep the oil at the temperature range listed. Lower temperatures make them oily and higher temperatures will cause burning.
- Once completed, transfer all of the Guyanese Pholourie to a serving dish and garnish with fresh cilantro.
- Serve immediately with extra black garlic hot sauce or Mango Chutney.
Expert Tips & FAQ:
Frying Tip: Make sure to wear an apron and if you are nervous when frying, wear oven mitts as well.
Flour: Instead of all-purpose flour, use your favorite 1:1 gluten-free flour and add another ½ tsp of baking powder.
Garlic Hot Sauce: If you don’t have access to black garlic hot sauce, use any hot sauce you desire instead! Or omit it entirely.
Yeast: If using regular yeast, measure out the same quantity however, allow the dough to rise for 1 ½ hours or more.
Oil: Once the oil is completely cool, strain it and use in any of your savoury dishes- keep in mind that it will have a slight curry spice flavour.
Storage: Guyanese Pholourie can be kept in the fridge in an airtight container for 3 - 4 days or in the freezer for up to 1 month.
Other recipes to make:
● One Pot Meals: Spinach Feta Rice Bowl
● Greek Meatballs with Whipped Feta
● Vegan Pastitsio Recipe
● Vegan Lemon Rice Soup
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SILO Yellow Split Pea Guyanese Pholourie
Prep time: 60 minutes
Cook time: 20 minutes
Makes 20 – 22, serves 4
2/3 cup dry SILO Yellow Split Peas
¾ cup + 2 tbsp. all-purpose flour
5 garlic cloves, minced
½ tsp quick rise yeast
½ tsp. baking powder
1 tsp. black garlic hot sauce
1 tsp. curry powder
1 tsp. onion powder
1 tsp. salt
½ tsp. cumin
½ tsp. turmeric
½ tsp. black pepper
4 – 5 cups avocado or vegetable oil, for frying
fresh cilantro to garnish
Instructions
Cook the ¾ cup of SILO Yellow Split Peas according to the instructions on the package.
Strain, rinse, and set the yellow peas aside to cool.
Transfer the yellow peas to a blender, along with adding the garlic, black garlic hot sauce, and all of the spices.
Add enough water to just cover the yellow peas.
Blend until smooth.
Transfer the mixture to a medium-sized bowl.
Add the quick-rise yeast, baking powder, and all-purpose flour.
Mix to combine, using a wooden spoon.
Cover the bowl with a tea towel or cloth and allow it to rise in a warm place for 40 – 50 minutes.
After about 35 minutes, add the oil to a medium-sized pot over high heat.
Place a candy thermometer in the oil to keep track of the temperature. We want the oil to be between 350 – 375F.
Prepare a baking sheet with parchment paper and on the counter beside the pot.
Once the dough and oil are ready, use a cookie scoop (approximately 3 – 4 tablespoons worth) to scoop 4 – 5 dough balls into the hot oil. Make sure to drop the dough close to the oil to prevent splashing.
Allow the dough balls to cook for 2 – 3 minutes on each side until golden brown, using a slotted spoon.
Remove the completed Guyanese Pholourie with the slotted spoon and allow some oil to drain off prior to transferring it to the baking tray.
Repeat these steps until all of the Guyanese Pholourie is completed. Remember to keep the oil at the temperature range listed. Lower temperatures make them oily and higher temperatures will cause burning.
Once completed, transfer all of the Guyanese Pholourie to a serving dish and garnish with fresh cilantro.
Serve immediately with extra black garlic hot sauce or Mango Chutney.
Notes
Make sure to wear an apron and if you are nervous when frying, wear oven mitts as well.
Instead of all-purpose flour, use your favorite 1:1 gluten-free flour and add another ½ tsp of baking powder.
If you don’t have access to black garlic hot sauce, use any hot sauce you desire instead! Or omit it entirely.
Customize any of the spices, make it as delicious as you wish!
If using regular yeast, measure out the same quantity however, allow the dough to rise for 1 ½ hours or more.
Once the oil is completely cool, strain it and use in any of your savoury dishes- keep in mind that it will have a slight curry spice flavour.
Guyanese Pholourie can be kept in the fridge in an airtight container for 3 - 4 days or in the freezer for up to 1 month.
