2½ Cups Flour
¼ Cup Chief Brand Ground Split Peas
2 Tsp Salt
¼ Tsp Geera (Cumin) Powder
2 Tsp Turmeric Powder
2 Tsp Yeast
1½ Tsp Baking Powder
1¾ - 2 Cups Warm Water
1 Tsp Minced Garlic
2 Tsp Minced Chadon Beni (Culantro)
3 Cups of Vegetable or Coconut Oil for Frying
Place flour and split powder into a medium mixing bowl.
Add the salt, geera and turmeric powders as well as yeast and baking powder.
Mix well using your hands to evenly distribute the spices and ingredients amidst the flour.
Slowly add the water to the mixture and using your fingers; mix into a batter.
Add the minced garlic and chadon beni and bring consistency similar to that of a thick pancake batter. You may not need all the water.
Cover the bowl with plastic wrap and let sit 1¼ hours or until tripled in volume.
Pour the oil into a medium high sided saucepan over medium heat.
Remove plastic wrap from the bowl and stir the mixture to deflate the air.
Once the oil reaches 325 degrees Fahrenheit, pick up a tablespoon of batter and carefully place it into the hot oil to fry. If batter sticks to the spoon, simply dislodge it with another spoon.
Place a few tablespoons of batter into the oil to fry and using a perforated spoon, move the pholourie around in the pot to ensure it doesn’t stick to the pan or each other. Allow to fry for about 2 minutes on low to medium heat.
Remove pholourie from hot oil and place on paper towels to drain excess oil off. Each pholourie should be slightly crisp on the exterior, but be airy and light in texture on the inside.
Serve pholourie on a platter with a side bowl of tamarind chutney (click here for recipe) as the perfect dipping sauce to accompany.
*DISCLAIMER: This recipe includes a paid advertisement for Chief Brand Ground Split Peas.