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.
(from top left) chadon beni chutney, tambran sauce, and mango chutney.
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.
1 lb. flour (4 cups)
10 leaves culantro
5 small cloves garlic
1 small hot pepper
1/2 tsp. saffron ( turmeric powder)
1 tsp. yeast
1 tsp. salt
1 cup water
1/2 tsp. baking powder
Oil for frying
Add about three tablespoons of it to the flour a little at a time while mixing. Until all of the mixture is incorporated.
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.
Cook until slightly brown.
That’s it for this post. See you for another exciting post tomorrow. Bye!