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.

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.