Pholourie is arguably T&T’s #1 street food snack that comes in a brown paper bag with a serving of sauce or chutney. For many of us, this “fried fritter” brings back childhood memories of Sunday evenings around the savannah. This tradition still continues, not only by the savannah but also at your favourite pie man “round d corner”. All you need to enjoy it are two nimble pincers aka your index and thumb.
Special thanks to Bmobile for sponsoring this episode of Street Food Tabanca. #justbelieve
PHOLOURIE
INGREDIENTS
- 2½ Cups Flour
- ¼ Cup Split Peas powder (optional)
- 2 Tsp Salt2 Tsp
- Sugar ¼ Tsp Geera (Cumin) Powder or Ground Coriander (optional)
- 1 Tsp Turmeric Powder
- 2 Tsp Yeast
- 1½ Tsp Baking Powder
- 1¾ – 2 Cups Warm Water (use as needed)
- 1 Tsp Minced Garlic
- 1 Tbsp Green Seasoning OR Shadon Beni (Culantro) OR finely chopped Chives (optional)
- 3 Cups of Vegetable or Coconut Oil for Frying
METHOD
- Combine all dry ingredients into a bowl. If using green seasoning, it is better incorporated when added AFTER the water. Mix well then add warm water 1/2 a cup at a time.
- Depending on the humidity and the type of flour used, less water may be required. Mix with your hand or spoon until you get a thick pancake like batter. It should be soft and gloopey.
- Let rest and cover with a towel or cling plastic wrap for at least 45 minutes or until doubled in size. Leave for an hour or more to triple in size.
- Pour oil into a deep pan or wok under low to medium heat.
- Remove plastic wrap/towel. You will see tiny holes, that’s the reaction of the leavening agents. Mix around to deflate.
- Using wet spoons, scoop out the mixture and drop into the oil being mindful of oil splatter. Ensure the spoons are as close to the oil as possible. The traditional way is to wet one hand and gather as much of the dough as you can hold. Create a loose hole between your thumb and index finger, gently squeeze your fist so the dough comes out though the hole then close to pinch to release into the hot oil. It will form the ball that we all know and love.
- Drop as many as the pot can hold and gently move around to ensure they don’t stick together. The pholourie will rise to the top. Cook for 2-3 minutes or until it takes a nice colour.
- Remove from the oil and place on paper towels to drain. It should have a slightly crisp exterior but light and airy texture on the inside.
- Serve hot with your favourite chutney and enjoy.
TAMARIND CHUTNEY
INGREDIENTS
- 1 cup peeled and deveined tamarind
- 1 tbsp Garam Masala A pinch of salt
- 2 Tsp Sugar (or as needed)
- 3 cloves of minced garlic
- 1 tbsp of chopped chadon beni
- 1 tbsp of cornstarch (to make a slurry)
- 1 scotch bonnet pepper
- 1 1/2 cups of water
METHOD
- Bring water to boil in a small saucepan
- Add tamarind and move it around until it breaks down a bit.
- Next add all other ingredients (except the corn start), mix well. Place pepper on top and cover on low heat for 15 minutes.
- Uncover and stir – mixture would have reduced a bit. Taste and add sugar as needed. If too thick, add water.
- Add 1 tsp of water to the cornstarch to make a slurry and slowly add into the mixture on low heat. When it’s at your desired consistency, turn off heat and chill.
- Service with hot pholourie and enjoy
