Flour PHOLOURIE | Trini Carnival Eats 🇹🇹

split peas

🥗Healthier: chickpeas

💰Cheaper: lentils

Chickpeas provide a similar texture and flavor while being lower in calories.

curry powder

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric offers health benefits and a vibrant color, while cumin is more affordable.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers add sweetness without heat, and jalapeños are often less expensive.

Sift 5 cups of flour into a basin.

Add 1 teaspoon of yeast, 1 teaspoon of salt, and 1 teaspoon of sugar to the sifted flour.

Add 1 teaspoon of turmeric powder, chopped hot pepper, garlic, and bandanna to the flour mixture.

Pour in lukewarm water and mix until the batter is slightly thicker than pancake batter.

Beat the batter against the bowl to create a smooth consistency.

Set the batter in a warm place to rise for about 30 minutes to 1 hour until it doubles in size.

While the batter rises, peel and cut the half ripe mango into smaller pieces for the chutney.

Add the mango pieces, garlic, hot pepper, bandanna, salt, sugar, lime juice, and water to a blender and blend until smooth, leaving it slightly chunky if desired.

Heat oil in a pot to 320°F for frying.

Squeeze the batter through your thumb and index finger into the hot oil.

Fry the poori for about 5 to 8 minutes until golden brown, being careful of oil splatter.

Remove the poori from the hot oil and place it onto a tray to drain excess oil.

Continue frying the rest of the poori, monitoring the oil temperature to avoid flat or raw poori.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary