Pholourie

Ingredients

Instructions

1. 1

   Set a small deep saucepan or wok over medium heat and add the oil. Heat it to about 175-180°C while you make the batter; the oil should be hot enough that a tiny drop of batter rises quickly without browning too fast.

2. 2

   In a mixing bowl, whisk together the split pea flour, plain flour, turmeric, instant yeast, salt, and sugar so the raising and seasoning are evenly distributed.

3. 3

   Stir in the garlic, chili, and warm water to make a thick, scoopable batter. Beat it briskly for 1 minute to aerate it slightly; it should hold its shape loosely on a spoon but still drop off. If needed, add 1-2 teaspoons more water.

4. 4

   Once the oil is hot, use 2 teaspoons or a small spoon to drop small balls of batter into the oil, working in batches so the pan is not crowded. Fry for 3-4 minutes per batch, turning occasionally, until puffed, evenly golden, and cooked through. If they brown too quickly, lower the heat slightly.

5. 5

   Lift the pholourie out with a slotted spoon and drain briefly on a rack or paper. Serve hot with chutney or pepper sauce for dipping.

Nutrition per serving

Notes

• •For a beginner-friendly quick version, split pea flour is used instead of soaking and blending whole split peas.
• •The batter should be thick, not runny; a loose batter absorbs more oil and makes flat fritters.
• •Traditionally pholourie is served with tamarind chutney, mango chutney, or a bright pepper sauce.
• •Use a small scoop or two spoons to keep the fritters evenly sized so they cook at the same rate.

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