Guyanese Pholourie

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.

Welcome to Cooking with Ash. Today we're making pholourie.

Gather all the ingredients: all-purpose flour, room-temperature water, scallions, turmeric, sugar, yeast, salt, green seasoning, and yellow split peas powder.

If using fresh split peas, soak them beforehand; otherwise, use yellow split peas powder.

Combine the yellow split peas powder, salt, sugar, turmeric, and scallions in a bowl.

Gradually add the yeast to the mixture and combine well.

Use your hands to mix the ingredients thoroughly.

Gradually add water to the mixture while mixing, ensuring not to dump it all at once.

Beat the batter with your hands for about a minute to incorporate air for fluffiness.

Cover the bowl with cling wrap and let the batter rest for 1 to 2 hours until it rises.

After resting, the batter should have risen significantly.

Heat about 4 cups of oil in a deep frying pan over medium heat.

Dip your hands in water, pick up some batter, and squeeze it into the hot oil. Alternatively, use two spoons to drop the batter into the oil.

Fry the pholourie until golden brown, ensuring not to overcrowd the pan.

Once golden brown, remove the pholourie from the oil and drain on paper towels.

Serve hot with mango sour or tamarind chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary