Global Table Adventures: Pholourie
RECIPE COURTESY OF JEHAN POWELL (www.jehancancook.com)
As a young girl this was one of my favorite street foods to buy as a snack while at school. It was a joy to dip the light, deep fried split pea fritters in a hot mango sour (our name for chutney).
Today, it transports me back to the many lunch breaks I spent standing on in long lines in the hot sun, hoping to purchase some Pholourie. This snack re ects our very alive and dominant Indian culture in Guyana.
Since living in the US, I’ve had a few bad Pholourie that I’ve bought from so-called Guyanese restaurants. My mom makes the best, so I turned to her for a recipe.
Needless to say, I didn’t get the recipe. She gave me the basics and I had to use my god-given talents to make it work. And work it did! I was so surprised that I successfully made great tasting Pholourie on my very rst try, and now I share the recipe with you.
[one_half]- 1 top crushed garlic
– 2 scallion
– 1 hot red pepper
– 1 cup flour
– 1/4 cup Yellow Split Peas Flour
– 1/4 tsp cumin
[/one_half]- 1/2 tsp turmeric
– 1 tsp salt
– 1 scallion finely chopped
– 1 cup water
– 2 tsp yeast
1. In either a mortar and pestle or food processor, grind scallion, pepper and garlic into a fine paste, set aside.
2. Mix flours, cumin, turmeric and salt.
3. In a separate bowl mix 1 cup plus 2 tbsp warm water with yeast, leave for 10 minutes.
5. Leave to rise for 40 minutes.
6. Heat enough canola oil in a pan to allow deep frying, about 3 inches of oil.
7. when oil is hot, drop tbsp amounts into hot oil, turn when edges are brown.
8. Fry for about 2-3 minutes, remove from oil and drain.
HOT APPLE CHUTNEY
– 1 medium apple, finely grated
– 1 tbsp distilled vinegar
– 3 tbsp water
– Salt to taste
– 1 tbsp hot pepper sauce (to Tabasco sauce)
1. Place all ingredients in a pot over a medium fire and cook until reduced, about 10 minutes to 15 minutes.
2. Cool and serve.