After one bite, youll keep going back for more of these savory split pea fritters.
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No Guyanese gathering is complete without a platter of pholourie.
These savory split pea fritters are a delicious crowd-pleasing snack or appetizer.
Alica Ramkirpal-Senhouse / Simply Recipes
Theyre mildly spiced and also vegan, appealing to a wide range of tastes and diets.
Serve alongside a bowl of tamarind chutney or mango soura spicy and sour condiment.
Youll keep going back for seconds and thirds.
Alica Ramkirpal-Senhouse / Simply Recipes
We made pholourie, especially during Hindu holidays like Holi and Diwali as well as for Christmas.
For Holi, we made a lot of sweeter snacks, but this savory item was always included.
What I love most about pholourie (besides the taste) is how great it is for entertaining.
Alica Ramkirpal-Senhouse / Simply Recipes
Your guests can have it on its own or as a part of a meal.
Pholourie is the perfect appetizer for various occasions.
Aside from it being a must-have on your holiday spread, its great as an in-between snack.
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What Is Guyanese Pholourie?
Geeraroasted ground cuminis a prominent ingredient in the batter.
Transfer to a spice grinder and pulse until fine.
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Use what you need for this recipe and store the rest in a small glass jar.
The batter is dropped by dollops into hot oil and fried until golden brown.
Toasting the Cumin
A hallmark flavor of Guyanese pholourie is the geera flavor.
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If you cannot source roasted cumin seeds, feel free to toast regular cumin seeds at home.
Put it into a spice grinder and pulse until finely ground and powdery.
All-purpose flour and seasonings are then added to make a batter.
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Some are denser while others are airier.
Its all a matter of preference.
Pholourie recipes vary with each West Indian household.
Alica Ramkirpal-Senhouse / Simply Recipes
Some use baking powder while others use yeast.
Some contain ground split peas while others omit it altogether.
The Trinidadian version of pholourie tends to contain a bit of green seasoning and/or split pea flour.
Alica Ramkirpal-Senhouse / Simply Recipes
Their pholourie are typically larger and very fluffy and similarly must be served with a tamarind sauce/chutney.
How To Make Guyanese Pholourie
The process of making pholourie is straightforward.
I typically use ground dried yellow split pea flour which can be found in West Indian markets or online.
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Once the batter is ready, heat a pot with oil and drop the batter in and fry.
Drain on paper towels and enjoy warm.
How To Fry Pholourie
I recommend using a deep pot such as a Dutch oven for frying.
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When dropping batter into the oil you want to have enough depth so the pholourie can fry evenly.
Drain on a paper towel-lined plate.
It takes about 45 minutes to 1 hour for the batter to rise.
Alica Ramkirpal-Senhouse / Simply Recipes
I also believe that active dry yeast makes a difference.
To test if the yeast is goodbloom(proof)it first.
If it swells nicely then its good to go.
Alica Ramkirpal-Senhouse / Simply Recipes
If 15 minutes have passed and its barely swelling, then do not use that yeast.
Adding food coloring is still completely optional and omitting will not affect the taste.
If youre using gel food coloring, just a bit on a toothpick is enough.
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I use regular food coloring from my local grocery store, such as McCormick.
Best Dipping Sauces
Pholourie is usually served withtamarindsauce ormango sour.
Tamarind sauce is spicy, sweet, sour, and tangy and flavored with roasted geera.
Some are a little thick while others have a more watery consistencyperfect for dipping.
Its sour and spicy and so good youll want to lick your fingers!
Some people of course just love these fritters all on their own without any dipping sauces.
Youll be happy either way!
Pholourie doesnt seem to freeze well, the airy and fluffiness tends to subside once reheated.
These are truly best enjoyed the same day they are made or reheated in the microwave the next day.
Guyanese Pholourie
Geera is roasted ground cumin.
You canorder itor roast and grind whole cumin seeds yourself.
Yellow split pea flour is made from ground split peas; I likeBedessee brand.
Stir and let the yeast bloom for about 15 minutes.
Youll know its ready when it looks fluffy and frothy and doubled in amount.
Make a well in the center of the dry ingredients.
Add the 1 1/2 cups warm water, bloomed yeast, garlic, habanero pepper, and food coloring.
Stir to combine with a rubber spatula.
The batter should look like a thick pancake batter at this point.
Cover the bowl with a piece of foil.
Let the mixture rest for about 45 minutes to 1 hour.
Youll know its ready when the batter has little bubbles on the surface and looks airy.
The batter should be able to hold its shape in a cookie scoop.
Heat oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350F.
Have a plate lined with paper towels nearby.
Scoop out the batter using a tablespoon-size cookie scoop and carefully drop it into the oil.
Be sure to turn the pholourie frequently for even browning.
Remove from oil with a slotted spoon and drain on the paper towel-lined plate.
Enjoy pholourie withmango sourortamarind chutney.
