Pholourie – a Trinidadian snack

As winter draws in, Shantel Jay shares the recipe for one of her favourite Trinidadian street-food snacks.


As the months are becoming colder (well, in England) and as we approach winter, I thought it would be nice to share recipes from various Caribbean islands where I am from. 

First stop…. Trinidad    

Recipe for Pholourie 

Pronounced po-lor-ree, this beautiful snack can be found in Trinidadian restaurants and food stalls as well as other Caribbean countries such as Guyana and Suriname.  It can be served with a Tamarind sauce or a mango Chutney.  

Ingredients  (serves 2) 

(Pholourie batter mix) 

  • 2 cups all purpose flour  

  • ½ tsp turmeric 

  • ½ tsp cumin 

  • ½ tsp baking powder 

  • ½ tsp yeast 

  • ½ tsp salt  

  • 1 cup water  

 (Pepper mix) 

  • 5 cilantro/ coriander leaves 

  • 1 clove garlic  

  • ½ scotch bonnet (green) 

Method 

  • Step 1) Take all the ingredients for the pepper mix and mix together into a smooth paste. Add two tablespoons of water and mix. It should look something like the photo below. 

   (Source: mybodymykitchen) 

  • Step 2) Mix all the other dry ingredients together  

  • Step 3) Add the pepper mix to the dry ingredients  

  • Step 4) Slowly add the 1 cup of water and mix all the ingredients. Add more water if needed. Once the ingredients have been mixed, it should look like the photo below. 

 (Source: Zen Health)

  • Step 5) Leave the mixture in a warm room with a damp kitchen towel over it for one hour.

  • Step 6) In a deep fry pan, take 1 tablespoon size of the dough batter and drop it into the pan. Take the batter out of the oil when it is golden.

  • Step 7) Keep dropping 1 tablespoon of batter into the oil until the batter is finished.

  • Step 8) Drop the pholourie balls onto a paper towel to remove excess oil.

  • Step 9) Serve with tamarind sauce or mango chutney and enjoy!

     

(Source: Zen Health) 

Your Pholouries should look like the above photo. 

Please feel free to share your favourite recipes on The Hoot, too! 

 


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Shantel Jay

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