Pholourie Recipe

Learn how to make a gluten free rendition of the infamous street food called Pholourie. It's crispy on the outside and soft in the middle. It's a completely foolproof Indo-Caribbean recipe that's perfect to serve with chutney.

Course Appetiser

Cuisine Guyana, Trinidad and Tobago

Prep Time 45

Cook Time 20

Total Time 1 5

Servings people

Calories 187kcal

Author Charla

Ingredients

1 cup cassava flour (120g)
½ cup tapioca starch (60g)
½ cup brown rice flour (80g)
¼ cup sorghum flour (30g)
¼ cup split peas powder (50g)
1 teaspoon xanthan gum (3g)
1 teaspoon baking powder (4g)
1½ teaspoon instant yeast (18g)
1 teaspoon turmeric (2g)
2 teaspoon raw cane sugar (8g)
½ teaspoon pink salt (3g)
½ tablespoon chadon beni (8g) optional
coconut oil for frying

Instructions

In a large bowl, combine together the cassava flour, tapioca startch brown rice flour, sorghum flour, split peas powder, xanthan gum, baking powder, yeast, turmeric, raw cane sugar, turmeric, pink salt and chadon beni.
Start to pour the lukewarm water into the bowl (you should need all of the water), while using your hand held mixer at the same time until a smooth soft dough is formed.
Cover the bowl with saran wrap/cling film and leave to rest until the mixture doubles in size (I left mine in a warm place for 30 minutes).
Uncover the bowl, the dough should look light and airy.
Set up your frying station, by having a bowl of water next to your bowl of dough.
Preheat a frying pan (I'm using a small one) on medium-heat with enough oil to shallow fry the pholourie (I used one cup, but you may want to use more/less).
Dip your spoon/fingers (depending on what method you are using) in the bowl of water, then scoop up a small amount of the dough.
Carefully drop it in the oil and repeat the above step.
Fry the dough until golden brown, for shallow frying you will need to flip the pholourie over.
Once cooked through, use a slotted spoon to remove the pholourie and place them on a cooling rack with kitchen towel.

Notes

You don't need to specifically purchase split pea powder/flour, you can simply ground the stated amount in a coffee/spice grinder.

The mixture will make a large quantity of pholourie (a few dozen).

It is very important that you preheat your oil before dropping the dough into the oil.

The amount of oil that you use will be subjective, as a general guide you want enough to cover half of the pan.

To reduce the amount of oil being used it is best to use a small frying pan and make small batches.

The pholourie dough should float as soon as you drop it into the frying pan, if it doesn't that is a indication that the oil isn't hot enough.

The shape of the pholourie may vary, I find that using the spoon method doesn't make the pholourie very round so keep this in mind.

Be quick when dropping your dough into the oil so they can fry in unison.

Nutrition