Old School Guyanese Pholourie || Easiest Pholourie Recipe- Episode 266

split peas

🥗Healthier: chickpeas

💰Cheaper: yellow lentils

Chickpeas are high in protein and fiber, while yellow lentils are often less expensive.

onion

🥗Healthier: shallots

💰Cheaper: leeks

Shallots have a milder flavor, while leeks can be more affordable.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder provides similar flavor at a lower cost.

cumin

🥗Healthier: coriander

💰Cheaper: none

Coriander can provide a different flavor profile but is often less expensive.

Soak split peas overnight or in boiling water for 1-2 hours to plump them up.

Drain and rinse the soaked split peas thoroughly.

Blend the split peas in a food processor with about 1/4 to 1/2 cup of water until you achieve a fine paste texture.

Pound garlic and wee-wee peppers in a mortar and pestle, or chop finely, then add to the blended split peas.

Add salt to taste and turmeric, adjusting the amount based on desired color.

Mix well to combine all ingredients before adding flour to avoid developing gluten.

Add a pinch of baking powder to the mixture for fluffiness.

Incorporate all-purpose flour until the mixture holds together, adjusting based on the amount of water used in blending.

Heat canola oil in a heavy bottom pot over medium to medium-high heat.

Shape small portions of the dough into balls and carefully drop them into the hot oil, avoiding overcrowding.

Fry the polari, turning them gently with a spoon until they are golden brown, about 3-4 minutes, adjusting time based on size.

Remove the fried polari and drain on paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary