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Guyanese Pholourie
Guyanese Pholourie
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
95 minutes
Savor savory Guyanese split pea fritters with tangy tamarind chutney or mango sour for a deliciously addictive snack.
Ingredients:
  • 1/2 teaspoon (2g) granulated sugar
  • 1 teaspoon (4g) active dry yeast
  • 1/4 cup lukewarm water
  • 1 cup (160g) split pea flour (see Recipe Note)
  • 1 1/4 cup (150g) all-purpose flour
  • 1/2 teaspoon (2g) baking powder
  • 1 1/2 teaspoon (6g) geera (roasted ground cumin, see Recipe Note)
  • 1/2 teaspoon (2g) turmeric powder
  • 2 teaspoons (4g) salt
  • 1 1/2 cups warm water
  • 4 cloves garlic, grated
  • 1 small habanero or scotch bonnet pepper, minced
  • 6 drops yellow food coloring
  • 2 cups neutral oil, for frying such as canola or vegetable oil
Instructions:
  • Activate the yeast: Combine sugar, yeast, and 1/4 cup lukewarm water in a small bowl. Stir and allow the mixture to bloom for approximately 15 minutes, or until it appears fluffy, frothy, and doubled in size.
  • In a large mixing bowl, whisk together split pea flour, all-purpose flour, baking powder, geera, turmeric, and salt until well combined.
  • Combine the bloomed yeast with the dry ingredients by making a well in the center. Pour in the 1 1/2 cups warm water, along with the garlic, habanero pepper, and food coloring. Stir everything together using a rubber spatula until the batter reaches a thick pancake-like consistency.
  • Allow the batter to rest: Cover the bowl with foil and let it sit for 45 minutes to 1 hour until bubbles form on the surface and it becomes airy. The batter should be sturdy enough to hold its shape in a cookie scoop.
  • Heat oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F. Have a plate lined with paper towels nearby for draining.
  • Fry the pholourie: Use a tablespoon-sized cookie scoop to portion out the batter, then gently drop it into the hot oil, ensuring it doesn't splatter. Work swiftly to add multiple pieces to the oil simultaneously, being careful not to overcrowd the pot. Fry for about 1 minute until they puff up and turn golden brown, flipping regularly for even cooking. Retrieve with a slotted spoon and drain on a paper towel-lined plate.
  • Serve the pholourie with mango sour or tamarind chutney and savor every delicious bite. If you loved this recipe, please consider leaving us a review!

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