Pholourie, Phulourie or Phoulourie, Delicious However You Spell It

In my early childhood years the smell of Pholourie being cooked by a vendor who plied her trade from under a side shed just off the school playground would confuse me. I couldn't concentrate on work, I couldn't focus on anything else, all I would think about was how I could get some Pholourie.

Yummy Pholourie with Anchar Chutney

Luckily for me, this vendor was not a daily fixture in the schoolyard else I may not have made it through primary school at all. It was rare if she turned up twice in one week which may have added to the fascination and fixation. When she did appear (any random day of the week), she would begin frying the batter of flour and channa (chick peas) about ten minutes before we broke for lunch, signaling a minor mania in my brain and the end to any studies for that midday session; Must have Pholourie, Must get Pholourie - and I was not alone.

Especially when hot - this snack is remarkable

Pholourie pronounced [Pull-ow-ree] is a very popular snack food in Trinidad and Tobago, in fact 'very popular' my be a gross understatement, it is served at formal weddings and casual get togethers (or as we call it - liming) alike. It is a fried seasoned batter of flour and chick peas, eaten with a thin dip or chutney made from mango or tamarind which may be sweet or sourish/savory. 

The little balls are soft on the inside and slightly crisp on the outside. Variations in recipe add more seasonings to the batter like minced garlic, hot peppers and herbs and/or change the flour to split pea ratio giving either a heavier or lighter ball of glee.

Sign Outside Tunapuna Shop

Enter for Sizzling Hot Pholourie from about 3 p.m.

There are many places around Trinidad and Tobago to find good Pholourie, one popular place is Hosein's Roti Shop with many locations around Trinidad. Hosein's $5.00 per dozen special which comes with a sweet curried mango chutney or for a little extra money some Anchar Masala Mango (a thicker chutney with roasted cumin) makes this a trip worth sitting in some traffic and waiting in line for. My search however is still ongoing, with the help of a few willing friends, to find The Best Pholourie in all of Trinidad and Tobago (though Hosein's is good any day of the week).

Sweet and Thick; Anchar Masala Mango is my Choice

Pholourie, Aloo Pies and a lone Saheena at Hosein's

Trinbagonians always seem to take things to a different level. Our fun and fascination with food is blatantly apparent on the social networking tool Facebook within which Pholourie has is own fan page and a rapidly growing following is testament. Such a love and the open expression of it for a great traditional recipe can't be wrong. So go ahead, click 'like' if you like Pholourie.

I Tasted it for You :-)

Pholourie Recipe (from the Naparima Girl's High School Cookbook)

Serves 6 or more

2      cups ground split peas or channa

2      tsp. minced garlic

1/2   tsp. saffron powder

4      tsp. baking powder

2      cups flour

1      tsp. salt

1/2   tsp. hot pepper (minced)

1      cup water

2      cups oil for frying

Method

1. In a large mixing bowl combine ground split peas, garlic, saffron, baking powder, flour, salt and hot pepper
2. Mix a well in the center and add 1 cup of water. Combine, beating mixture vigorously until batter is of a dropping consistency. It may be necessary to add more water
3. Drop by teaspoon into hot oil and deep fry until golden brown and well cooked. Turn frequently to ensure even cooking
4. Drain on absorbent paper and serve with chutney or dip

Nutrition Facts

Serving size (13g)

Calories per serving 260, Calories from fat 11