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Vegan Recipe: Pholourie (Trinidad and Tobago)

Pholourie (Trinidad and Tobago) Recipe
Pholourie (Trinidad and Tobago)

Pholourie (Trinidad and Tobago)

Vegeterian, Egg-free, Dairy-free

Serves: 25

Recipe from Stephanie Bamfield

Stephanie wrote: This indian-inspired split pea delicacy sort of mirrors the ideology of a fritter. They are popular in Trinidad and Tobago, Guyana, and other Caribbean countries with a large Indo-Caribbean population.

Each country’s variant of this dish is slightly different in either ingredient list or cooking process. This dish can reliably be found in the cafeteria of every primary school in Trinidad and Tobago. They are served in groups of six, in small clear plastic bags with a choice of including sweet tamarind sauce and pepper sauce.

At home, this dish usually prepared to commemorate Indo-Caribbean celebrations such as Indian Arrival Day, Divali, and pooja (Hindu prayer ritual). This dish is always served with a selection of sauces and chutneys accompanying it. Kuchela (a spicy mango chutney made with grated unripened mangos), cucumber chutney or tamarind sauce are usually the sauces that are paired with it.


  • 1 ½ cup unbleached all-purpose flour
  • ½ cup yellow split pea flour
  • 2 ½ teaspoons baking powder
  • 2 teaspoons Madaras curry powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • ½ teaspoon garam masala
  • ¼ teaspoon baking soda
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground turmeric
  • 4 garlic cloves, pressed
  • 1 ½ cups water
  • ¼ cup chopped fresh chadon beni, optional
  • Canola oil for frying.


  1. Combine all the dry ingredients in a large bowl and stir until they are all mixed together. Slowly add the water while continuing to stir the batter. The batter should be fairly thick and sticky. Cover with a plate and let it sit for 1 hour to help the batter get thicker.
  2. In a deep frying pot, pour in the canola oil until the height of the oil is approximately 4-5 inches. Preheat the oil over medium-high heat. To test the temperature of the oil, drop a teaspoon of batter into the oil. If the batter gets too brown then lower the heat and ait a few minutes for the temperature to change.
  3. Pour about 2 tablespoons of oil into a small bowl and keep it near the batter. Once the oil is at the right temperature, dip a tablespoon into the oil to coat it with oil and pick up a heaping spoonful of batter-balls to drop into the oil. Coat the spoon with oil before picking up more batter as it will help the balls to slide off the spoon more easily. Fry each ball for about 4 minutes while turning them as they bob to the surface. The finished look is a golden brown colour with a well-cooked middle. Place the balls on paper towels and allow to cool. Serve warm with a sauce of your choice.


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