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.
Pholourie with three sides of sauces:(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
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. Until all of the mixture is incorporated.
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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great! can’t wait to use the recipe. Did not know you don’t have to use split peas….
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…
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 }|{
Hello,
Do you ever use split pea flour to make this?
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 :^)
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.
Seems like everyone is waiting for that recipe (smile)I’ll have to do it soon.
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.
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!!
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.
How should I modify the recipe if I have self-rising flour?
I am sorry, you cannot substitute self-rising flour in this recipe. The self-rising flour has more salt and baking powder than is called for in the recipe.
1 cup of self-rising flour has 1 1/2 tsp. baking powder and 1 tsp. salt.
can you do without the culantro in this recipe
The chadon beni gives it a different taste. But if you can’t get it you can use cilantro.
I love this recipe, put in more new ones for this babylon year 2011!
It is very easy and simple! Bring more recipes for this babylon year 2011!
Excellent recipe! I tried it and my family loved it! Seeing that we live in the U.S its difficult to find these delicacies…but NOW I can make them on my own and feel like I’m back home thanks to you.
5 stars from me.
I really enjoy your recipes. I just made 2 batches of Pholourie today because I made the mistake of using a split pea recipe and I sure didn’t like it. This recipe was amazing; the Pholourie came out just how I like it. Thanks again.
You’re welcome Rissy. Might I ask where you got the other recipe from? Just curious
Hi Felix
I tried the split pea one from Sarina’s website.
But I like the flour one better too and I have used yours before and it does taste like home
Thanks for all your hard work and time to share these with us
Thank you my Trini sista for trying out the recipe
1lb of flour to 1 cup of water, am I reading this right? Its not working for me, its not coming out as a smooth paste, more like a tough dough. Help! I’m making this for company!
This recipe has been done by many readers without any problems. Double check your measurements and follow the instructions and you’ll be on the right track. If you still have any questions you can contact me.
I truly think you should be honored for your works. The recipes are accurate and result in the most flavorful and delicious. Thank you for taking your time to making Trini cooking easy and worthwhile.
Thank you Meli
Thanks for taking the time and effort to post these delicious trini recipes, they help pass on traditional recipes to us Trinis living abroad and to our children
My daughter wanted pholourie for her birthday and I used your recipe and it turned out perfect.
it was fun.
She had to help cook it but
Thanks for your recipes!
Hi!! Could the water be adjusted to help it reach the “smooth thick paste” consistency? I think I need more than one cup to the 1 lb of flour…….
Those measurements should not be tampered with. If you add more water the batter will fall apart. What you need to work on is your technique….You have add the water gradually and mix. only then you will get the the “smooth thick paste” consistency.
Gracias, maybe that’s where I went wrong the gradual mixing, so I just add three tbsp until it’s all incorpotated then? I need the extra help and I am hopeless in the kitchen
Thank you so much! I really want to make this for a get together cause no one here has ever had that, I found tamarind so I made the sauce already 
Hi Kaitav I see you’re very excited to make the pholourie but when trying to make a dish that has some level of difficulty you have to take your time
OK let’s see what I mean by that…. You’re not just adding 3 tbsp of the “seasoned water” mixture. You are going to add the mixture gradually, 3 tbsp at a time, until all the mixture is incorporated into the batter. I guess this was the confusing part for you. Anyhow, I cleared it up a bit for future readers. Thanks… and save 2 pholourie with tambran sauce for me lol 
Hey there, I want to try this. 1 lb of flour equates to four cups and I think that is too much to experiment with (plus it’s just me and the huzzie). So can I half the measurements then, so half pound, which will be 2 cups and half cup water? I don’t want to experiment till I get ur expert advice, oh and I will have to adjust the yeast too…..duhhh
Ok Lyanna before I get to halving the recipe your measurements have to be adjusted. 1 lb of flour = 453.6g = 2 cups …. Now that you have the right measurement would you still want to half the recipe? write me back and I’ll try to help. Thanks for commenting
I looked all over the internet for a converison and all the sites I saw for flour it’s four cups, with rice it’s two for eg: http://www.barryfarm.com/How_tos/how_many_cups_in_a_pound_of.htm
I also checked it on the conversion table infront of the Naps cook book.
In any case – I TRIED it, with four cups of flour which is what I saw as the conversion, I didn’t measure the water but I did use ur measurement for everything else.i.e the yeast, baking powder etc and it came out as I wanted it to, they were super light and uber crispy on the outside.
Now my confusion is, if u measurements are for two cups and I indeed used four, how come they came out so good?
My conversion was based on an online converter http://southernfood.about.com/library/info/blconv.htm guess I can’t trust those converters lol. Did a bit of checking using one of my more accurate nutrition software and it’s closer to 4: 3.63 actually. So 4 cups is the closer measurement. That’s why it came out so good. I’m gonna add that little info to the recipe. Thanks
Yay!! That’s why I guess some other users were having trouble with the water ratio and reaching the consistency, I guess it would be two cups then…. I just incorporated till I was satisfied with the batter. Now I feel like a pro pholourie maker, we ate to out hearts delight !! My huzzie kept referring to them as fritters, had to correct him ever so often “iz pholourie boi”
Here is another link to the conversion of flour:
http://www.myrecipes.com/how-to/cooking-questions/cups-in-pound-of-flour-00420000012884/
boy, yuh have ny mouth watering jus watching dem pholourie. By d way, if is one ting you cud spell.
Thank you for your comment Shaarmila
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