Pholourie
Today I present to you another authentic trini recipe, Pholourie (pronounced po-lor-ree...the "ph" is pronounced as is and not as "f " in Standard English). The origin of it is somewhat obscure, like doubles, since no one person can say they were the first to make it, although everyone would have their own story as to how it came about.
Pholourie is basically a batter, fried in oil by the spoonfuls and served with a sauce or chutney of some kind. Usually the popular sauces are tambran (tamarind) sauce, mango chutney or any other chutney for that fact. I personally salivate when I see pholourie served with chadon beni chutney, there's absolutely nothing like it in this world. See what I mean,...I'm actually salivating as I write about chadon beni chutney.
Now, as with all recipes, everyone has their own spin to this recipe, some people like to make pholourie with a little split peas powder added to it, others don't (like myself). When we make pholourie we don't use split peas powder but that's just our own tradition at home. So if you feel like experimenting you could try it with a little split peas powder. In fact you don't even have to make the batter from scratch anymore, because there is instant pholourie mix being sold.
Pholourie is sold everywhere (at palours, the market, and busy street corners); it is popular at football matches, family day celebration, harvests, and even parties and fetes. Wherever ther e are people enjoying themselves, look out for Pholourie. It is perhaps more popular than doubles because of its versatility. This finger food is delicious and loved by all.
Pholourie with three sides of sauces:(from top left) chadon beni chutney, tambran sauce, and mango chutney.
Pholourie goes with just about any sauce. I like it with chadon beni chutney, as I said before , and when I organized the sauces and the pholourie for this picture, I felt as if I had forgotten to invite all my sisters and their husbands to a little lime.
However, I don't recommend you eat this snack everyday, it is a little too oily. Lately, I've found that you can oven heat the pholourie to remove some of the oil from frying. It comes out crispier and drier. You can also heat it like this if you freeze them for later use.
So, I hope you enjoy making this recipe. The method I show here is very easy to make and easy to clean up when done.
However, I don't recommend you eat this snack everyday, it is a little too oily. Lately, I've found that you can oven heat the pholourie to remove some of the oil from frying. It comes out crispier and drier. You can also heat it like this if you freeze them for later use.
So, I hope you enjoy making this recipe. The method I show here is very easy to make and easy to clean up when done.
PHOLOURIE
10 leaves culantro
5 small cloves garlic
1 small hot pepper
1/2 tsp. saffron
1 tsp. yeast
1 tsp. salt
1 cup water
1/2 tsp. baking powder
Oil for frying
Mix the flour, yeast and baking powder.
Add the saffron.... 
...and salt. Mix well. 
In a separate bowl mix minced culantro leaves, minced hot peppers, garlic and water.Add about three tablespoons of it to the flour a little at a time while mixing.
Mix to a smooth thick paste and leave to raise for about an hour
Use a tablespoon to drop batter into oil for frying.The spoon should be dipped into a cup of water before it is dipped in the batter.
This allows the batter to drop freely from the spoon.
Heat oil in a heavy skillet and drop batter of tablespoonful into the hot oil.Cook until slightly brown.
Drain and place on paper towels.
Pholourie, ready to be served and enjoyed! That's it for this post. See you for another exciting post tomorrow. Bye!
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September 22, 2008 1:38 PM
great! can't wait to use the recipe. Did not know you don't have to use split peas....
September 22, 2008 5:45 PM
I love your blog!!! I am so proud of you. I get so excited when I read your posts. All my favourite foods. Keep dem comin...
September 22, 2008 6:09 PM
I find that the pholourie comes out lighter but that's just my opinion.:^)
Jean, I feel happy to represent Trinidad and Tobago in this way. But I'm not alone my good friend Chennette does an exceptional job herself. Thank you for such an uplifting comment. Do pass by again }|{
January 9, 2009 2:26 PM
Hello,
Do you ever use split pea flour to make this?
January 9, 2009 10:34 PM
Personally I don't use the split peas flour to make pholourie but some people use it when they're making pholourie. It's just my personal preference I guess. Thank you for your comment :^)
July 5, 2009 11:45 AM
hey felix, I just tried this recipe and I have to say that the phoulorie came out perfect. I have tried other recipes, but this one is the best that I have ever tried. They were visually and texturally perfect. I am still waiting on that "doubles" recipe. Thanks again Felix.
July 5, 2009 3:25 PM
Seems like everyone is waiting for that recipe (smile)I'll have to do it soon.
July 29, 2009 9:22 AM
I'm a Trini living in Botswana and am starved for Trini street food! I have had no choice but to learn to make these things on my own. I have to say that I also prefer pholourie made without split pea flour. I find that when you add this flour it gives it a heavy texture.
July 30, 2009 5:10 AM
I tried ur recipe and I really enjoyed it. I had it with tamarind sauce since we don't have green mangoes this side. It's been a while since I had pholourie and it just reminded me of my school days! Now all I want is a good doubles recipe!!
July 30, 2009 9:31 AM
Annehara thank you for commenting. I'm glad that you enjoyed the pholourie. The doubles recipe is in the works so you don't have to wait too long. Have a nice day.