Trinidadian Pholourie

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Pholourie - Appetizer


Curry and garlic spiced split-pea flour dough is deep-fried in this recipe to form light and airy puffs, or Pholourie, a Trinidadian treat for any occasion, casual or festive. Drizzle with a tamarind glaze, or serve alongside a mango chutney dipping sauce for an authentic spicy-sweet experience. 


  • 2 cups split pea powder
  • 1/2 cup flour
  • 1 clove garlic, finely minced
  • 1 1/2 tsp salt
  • Black pepper, to taste
  • 1 tsp. saffron powder (or 2 tsp. curry powder)
  • 2 tsp. baking powder
  • Cooking oil, for deep frying


  1. Combine all of the ingredients, the except water.
  2. Add just enough water to form a thick batter. Stir, then let rest for 1 hour.
  3. Heat oil in heavy pot over high heat.
  4. Drop batter, a teaspoon at a time into the hot oil, and cook until golden brown and puffy.
  5. Serve with a thin fruit chutney sauce or a peppery tamarind sauce.
Adapted from Trini Gourmet