- 2 ½ cups of flour
- ¼ cup split peas powder
- 2 tbsp grated saffron (turmeric)
- 2 tbsp saffron (turmeric) powder
- 3 tsps of yeast or 1 ½ packets
- 3 tsps green seasoning (onion, chadon beni and celery)
- 2 tsp salt
- 2-3 cups of lukewarm water
- 4 C oil – (for frying)
- Scale all ingredients.
- Combine flour, split peas powder, salt, grated saffron, saffron powder and the green seasoning. Note (any seasonings can be added).
- Add the lukewarm water a little at a time.
- Keep adding water until the batter is a nice soft texture (see video for texture).
- Cover and allow to sit for an hour Note: (the recipe can be doubled if doing so let it sit for an hour and a half to two hours).
- Heat oil and fry by using any of the two methods: hand or spoons.
- Note: (If using a spoon be sure to wet the both spoons with oil and the same with hands).
- Fry until golden brown and allow the excess oil to drain. Serve with your favourtie chutney.
- 4 Cups sweet tamarind
- 1 onion
- 1 tsp ginger
- 2 tsp chadon beni
- 1 tsp parsley
- 2 cloves garlic
- 3-4 tbsp brown sugar
- 2 tsp salt
- Bring a pot of water to boil
- Crack and clean the tamarind making sure it’s free from veins and shells. Note: (the seeds can be removed at this point if desired)
- Add tamarind to the boiling water and allow to simmer.
- Cut onion, ginger, chadon beni, parsley and garlic into fine diced pieces
- Add sugar and salt. Note: (more or less sugar and salt can be added depending on your preference)
- Cover and allow simmering for 10 minutes letting the water reduce by half the amount. Note: (Mixture should still contain a little liquid )
- Take off and serve with your hot pholourie.
Renee shows us how simple it is to whip up a batch of Pholourie with “Tambran” (Tamarind) Chutney, one of our very popular street foods here in Trinidad & Tobago.
View the full recipe on our website: https://goo.gl/BiYns5
Posted by Eatahfood on Wednesday, 11 October 2017