Guyana Pholourie || Polourie || Made With Fresh Dhal- Episode 32

split peas

🥗Healthier: chickpea flour

💰Cheaper: yellow lentils

Chickpea flour is high in protein and fiber.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is a healthier fat option.

Soak split peas in hot water for 1 hour (or overnight in lukewarm water).

Grind soaked split peas in a food processor, adding 2 tablespoons of water per batch to help blend.

Grind in garlic and scotch bonnet pepper with the last batch of split peas.

Add chopped scallions to the blended split peas and pulse briefly to keep some texture.

Mix in baking powder, turmeric, and flour to the blended split peas until well combined.

Adjust salt and turmeric to taste as needed.

Heat vegetable oil in a pot over medium-high heat until hot.

Drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.

Fry for 3-4 minutes until golden brown, turning occasionally to cook evenly.

Remove pholourie from oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens