July 5, 2010: Sometime between when this post was originally written in 2007 and now it appears Saveur Magazine selected this recipe as one of its ‘Best Of The Web‘, and Trinigourmet.com as one of its ‘Sites We Love’. I can’t explain how much this means to me as it has always been my hope and aim to disseminate Trinidadian cuisine to the wider world. It really makes the long hours cooking, writing, photographing and editing, not to mention the ongoing expenses, worth it. Thanks so much!
Yum Yum Yum. I love Trinidad street food. And I love love love pholourie. Pholourie are basically little balls of split pea flour fried and served in a thin sweet chutney sauce (usually mango or tamarind). You can buy them in little paper bags with the sauce in a little plastic bag included. So yum. When I was working in Port of Spain I would often buy a pack of pholourie and a doubles for my breakfast. So the yum!
Pholourie is not restricted to roadside vendors though, I’ve also eaten it as hors d’oeuvres at weddings and other events.
This was my first attempt at making pholourie at home and I was really surprised at how easy it came together. I wanted to have to a nice shot of the pholouries as they were draining, fresh out of the oil but my parents kept hovering and eating them still hot, so I never did get that shot. I suppose that’s a good sign for a cook tho? 
Also surprising, was finding out that this was my mother’s first taste of Pholourie. “MMM! So -this- is Pholourie!” she cried. I was shocked!
“C’mon momz, you’ve been living in Trinidad for over 30 years now!”
“True”, she said, adding that she didn’t eat street food though. I think she ate more of them than anyone
“They’re really moreish, aren’t they?”
“Yes mom, they’re totally ‘moreish’.
She’s never had doubles either. Well that will also change by the end of this week 
Pholourie
——————————————————————————–
INGREDIENTS:
2 cups split peas powder
1/2 cup flour
1 clove garlic, finely minced/pureed
1- 1/2 teaspoon salt
black pepper
1 teaspoon saffron powder or 2 tsp curry powder
2 teaspoons baking powder
oil for deep frying
METHOD:
1. Mix split peas powder with all ingredients except water.
2. Add enough water to make a thick batter. Let rest for 1 hour.
3. Heat oil in heavy pot.
4. Drop batter, a teaspoon at a time into the hot oil, and let cook until puffed and golden brown.
5. Serve with a thin fruit chutney sauce or a peppery tamarind sauce. I made a killer sauce by combining equal parts mango chutney and water and pureeing them with 1 clove of garlic. This is the consistency of pholourie sauce that one usually gets when purchasing locally on the roadside.
Spelling variations: Phoulorie, Pholourhie
This entry was originally published January 30, 2007. It has been updated once since then
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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Finally, I had my first Pholourie at DC Carnival (along with my first curry chicken Roti) a few weeks ago. WOW and WOW!!!
I either need to visit Trinidad for about a month every year and/or marry a wonderful man from Trinidad that knows how to cook well.
Well, I guess I could learn how to cook it myself, but I like the other options better.
Delicious food.
-Ant
VIRGINIA – USA
Finally, I had my first Pholourie at DC Carnival (along with my first curry chicken Roti) a few weeks ago. WOW and WOW!!!
I either need to visit Trinidad for about a month every year and/or marry a wonderful man from Trinidad that knows how to cook well.
Well, I guess I could learn how to cook it myself, but I like the other options better.
Delicious food.
-Ant
VIRGINIA – USA
I MADE THIS AND IT CAME OUT HORRIBLE…. I NEED A PRECISE MEASUREMENT FOR THE WATER BECAUSE I MADE IT CORRECT THEN AFTER IT RISED WITH THE YEAST IT WAS TOO THICK AND THE AMOUNT OF SAFFRON U SUGGESTED MAKE MINE VERY DARK IT LOOKED BURNT WHEN IT COOKED IT TASTED DISGUSTING.. IM SORRY BUT CAN YOU PLEASE RE DO THE RECIPE?… THANK YOU FOR ALL THE OTHER RECIPES WERE GREAT!!
p.s does it matter what brand of split peas?
I MADE THIS AND IT CAME OUT HORRIBLE…. I NEED A PRECISE MEASUREMENT FOR THE WATER BECAUSE I MADE IT CORRECT THEN AFTER IT RISED WITH THE YEAST IT WAS TOO THICK AND THE AMOUNT OF SAFFRON U SUGGESTED MAKE MINE VERY DARK IT LOOKED BURNT WHEN IT COOKED IT TASTED DISGUSTING.. IM SORRY BUT CAN YOU PLEASE RE DO THE RECIPE?… THANK YOU FOR ALL THE OTHER RECIPES WERE GREAT!!
p.s does it matter what brand of split peas?
Dominique – so sorry you’ve had a problem with the recipe as it’s one I use often without incident. The next time I make it I’ll record the amount of water used as I go by feel usually on these things.
Some suggestions: The split pea flour should be finely ground, like powdered sugar
The saffron/curry powder, is a personal preference. I have not had probs with it making the batter too dark (as you can see in the pic). It may be the brand you used, in that case definitely use less. The color change should really be negligible, just a little bit darker.
Now the most important part, the consistency of the batter. It should be thick, but still wet. Think of cake or brownie batter. You don’t want it to appear like dough, it should still be easy to stir and have a glossy finish. I’d rather you erred on the side of the dough being a little too wet than too dry.
Do give the recipe another try with those suggestions and changes implemented and let me know if they made a difference
Dominique – so sorry you’ve had a problem with the recipe as it’s one I use often without incident. The next time I make it I’ll record the amount of water used as I go by feel usually on these things.
Some suggestions: The split pea flour should be finely ground, like powdered sugar
The saffron/curry powder, is a personal preference. I have not had probs with it making the batter too dark (as you can see in the pic). It may be the brand you used, in that case definitely use less. The color change should really be negligible, just a little bit darker.
Now the most important part, the consistency of the batter. It should be thick, but still wet. Think of cake or brownie batter. You don’t want it to appear like dough, it should still be easy to stir and have a glossy finish. I’d rather you erred on the side of the dough being a little too wet than too dry.
Do give the recipe another try with those suggestions and changes implemented and let me know if they made a difference
well i found this in an old indian cookbook finally..
it had an extremely similar name
hte book is “indian cookery”
by e.p. veerasawmy
philouries (dal fritters)
1/2 lb dal flour (they spell it dhall)
1/2 ts tumeric
1/2 ts ground cumin seed
1/2 ts ground red chillies
2 red or green fresh or pickled chillies, finely minced
1 large onion finely minced
2 cloves garlic finely minced
make thick batter with salt and pepper to taste, one egg, beaten, and enough sour milk or curds
cook in spoonfuls in hot oil until golden rown
sounds familiar!
i have to find out what is meant by sour milk and curds
they have another one that is made out of soojee which is indian wheat flour but the name is the same (philouries)
well i found this in an old indian cookbook finally..
it had an extremely similar name
hte book is “indian cookery”
by e.p. veerasawmy
philouries (dal fritters)
1/2 lb dal flour (they spell it dhall)
1/2 ts tumeric
1/2 ts ground cumin seed
1/2 ts ground red chillies
2 red or green fresh or pickled chillies, finely minced
1 large onion finely minced
2 cloves garlic finely minced
make thick batter with salt and pepper to taste, one egg, beaten, and enough sour milk or curds
cook in spoonfuls in hot oil until golden rown
sounds familiar!
i have to find out what is meant by sour milk and curds
they have another one that is made out of soojee which is indian wheat flour but the name is the same (philouries)
soojee/suji is semolina flour, can be bought corse or fine, yellow or white. Curds means yogurt and sour milk, I don’t know. I’m actually a kenyan hindu. It’s intresting how similar food is. I’m enjoying learning a taste for trinny food with the blog and thanks for the insparation. I’m actually going to attempt to make roti tonight.
Thanks again and good luck
Dave
soojee/suji is semolina flour, can be bought corse or fine, yellow or white. Curds means yogurt and sour milk, I don’t know. I’m actually a kenyan hindu. It’s intresting how similar food is. I’m enjoying learning a taste for trinny food with the blog and thanks for the insparation. I’m actually going to attempt to make roti tonight.
Thanks again and good luck
Dave
hot tasty mmmmmmmmmmmmmmmmmmmmmmmm pholourie.try one and another one and another one and well eat all
lol….im eating some now….when my uncle Bobby brought home some he gave me…..in me paper bag of course xD….so i goodled it to watch some good pics to open my appitite even more xD……btw….you can also use normal flour….and a bit of safron for colour
lol….im eating some now….when my uncle Bobby brought home some he gave me…..in me paper bag of course xD….so i goodled it to watch some good pics to open my appitite even more xD……btw….you can also use normal flour….and a bit of safron for colour
[...] personally am not trying to mess up this Pholourie recipe, so i won’t even bother making [...]
[...] the best place to come for coconut water straight from the nut, and for Indian delicacies like pholourie and saheena. This photo captures two things I sincerely miss about home — All Saints Church, [...]
Gawd gyul… ah cyah wait for Thursday to do this…
Gawd gyul… ah cyah wait for Thursday to do this…
Does anyone know where I can find split pea flour in the Los Angeles area? Please help out a homesick Trini in Cali.
Does anyone know where I can find split pea flour in the Los Angeles area? Please help out a homesick Trini in Cali.
This is great! Last time my husband was home he brought back four pouches of pholouri mix and got me hooked, but once the pre-made mixes were gone–no more pholouri. Now I know what to go get to make my own. Thanks!
Dear Jo, there is nooo comparison between pholourhie from scratch and the ones that come from a mix
i think you’ll enjoy!
This is great! Last time my husband was home he brought back four pouches of pholouri mix and got me hooked, but once the pre-made mixes were gone–no more pholouri. Now I know what to go get to make my own. Thanks!
Dear Jo, there is nooo comparison between pholourhie from scratch and the ones that come from a mix
i think you’ll enjoy!
do you have any recipies for mango or tamarind chutney? thanks.
Hey Jo, I don’t have any at the moment. I keep meaning to make/post one
do you have any recipies for mango or tamarind chutney? thanks.
Hey Jo, I don’t have any at the moment. I keep meaning to make/post one
[...] Minmi!Japanese soca via Minmi – Summertime For more Soca clips visit Toronto-Lime.comTASTES:Phoulorie – a popular street food, enjoyed year round (click here for a recipe) var addthis_pub = ''; [...]
your recipes are awesomely awesome!!!!!!!!!
i want to make some more but dont know where i can get a tawah or split peas flour or any of those things i remember some time back you said a website but i cant remember it thanks a bunch and keep up the good cookin
your recipes are awesomely awesome!!!!!!!!!
i want to make some more but dont know where i can get a tawah or split peas flour or any of those things i remember some time back you said a website but i cant remember it thanks a bunch and keep up the good cookin
Hi, does anyone no how to make snow cone syrup
Hi, does anyone no how to make snow cone syrup
I am definately going to try your recipe, sounds real simple and i now feeling shame for using the polourie mix. For trinis in london, i have been buying in bulk Lion Brand Polourie Mix, it is the best.
I can spare some reluctantly if anyone interested.
I actually made some today with tambrand sauce and kutchela and Aloo Pie. (I cant see a recipe for aloo pie on your site).
Best Trini snacks.. I will try making doubles tommorrow.lol
I am definately going to try your recipe, sounds real simple and i now feeling shame for using the polourie mix. For trinis in london, i have been buying in bulk Lion Brand Polourie Mix, it is the best.
I can spare some reluctantly if anyone interested.
I actually made some today with tambrand sauce and kutchela and Aloo Pie. (I cant see a recipe for aloo pie on your site).
Best Trini snacks.. I will try making doubles tommorrow.lol
This looks very interesting. Looks like something I could make, except I'm not sure where to find the split pea powder. I love to try it though.
My recent post Making a home cooked meal for your adorable kitty cat
This looks very interesting. Looks like something I could make, except I'm not sure where to find the split pea powder. I love to try it though.
My recent post Making a home cooked meal for your adorable kitty cat
Where can I buy split pea powder in London? Sad without my pholouri n dhalpouri n doubles ! ; ((
Where can I buy split pea powder in London? Sad without my pholouri n dhalpouri n doubles ! ; ((
can't tell you where in London but you can find it at EverythingTrini.com
Also, if you anyone in the US needs A one stop shop online to buy everything for their baby or kids.
check out www.diapers.com
enter BNUSA2698 at checkout and get $10 off.
www.everythingtrini.com/commerce/product…