Pholourie

Pholourie

• 2 ½ cups of flour
• ¼ cup split peas powder
• 2 tbsp grated saffron (turmeric)
• 2 tbsp saffron (turmeric) powder
• 3 tsps of yeast or 1 ½ packets
• 3 tsps green seasoning (onion, chadon beni and celery)
• 2 tsp salt
• 2-3 cups of lukewarm water
• 4 C oil – (for frying)

Method

• Scale all ingredients.
• Combine flour, split peas powder, salt, grated saffron, saffron powder and the green seasoning. Note (any seasonings can be added).
• Add the lukewarm water a little at a time.
• Keep adding water until the batter is a nice soft texture (see video for texture).
• Cover and allow to sit for an hour Note: (the recipe can be doubled if doing so let it sit for an hour and a half to two hours).
• Heat oil and fry by using any of the two methods: hand or spoons.
• Note: (If using a spoon be sure to wet the both spoons with oil and the same with hands).
• Fry until golden brown and allow the excess oil to drain. Serve with your favourtie chutney.

Tamarind Chutney

• 4 Cups sweet tamarind
• 1 onion
• 1 tsp ginger
• 2 tsp chadon beni
• 1 tsp parsley
• 2 cloves garlic
• 3-4 tbsp brown sugar
• 2 tsp salt

Method

• Bring a pot of water to boil
• Crack and clean the tamarind making sure it’s free from veins and shells. Note: (the seeds can be removed at this point if desired)
• Add tamarind to the boiling water and allow to simmer.
• Cut onion, ginger, chadon beni, parsley and garlic into fine diced pieces
• Add sugar and salt. Note: (more or less sugar and salt can be added depending on your preference)
• Cover and allow simmering for 10 minutes letting the water reduce by half the amount. Note: (Mixture should still contain a little liquid )
• Take off and serve with your hot pholourie.