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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) saucemango chutney or any other chutney for that fact.
Prep Time1 hr 20 mins
Cook Time30 mins
Total Time1 hr 50 mins
Course: Appetizers
Cuisine: East Indian
Servings: 5 makes approx. 25
Author: Felix (Simply Trini Cooking)


  • 1 lb. flour
  • 10 leaves culantro
  • 5 small cloves garlic
  • 1 small hot pepper
  • ½ tsp. saffron
  • 1 tsp. yeast
  • 1 tsp. salt
  • 1 cup water
  • ½ 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. The spoon should be dipped into a cup of water before it is dipped in the batter.
  • 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.