Pholourie is a deep fried spicy chickpea snack which is a very famous street food eaten in Trinidad and Tobago. This version of Pholourie is noramally refered to as dhal and flour Pholourie. These fried snack is served with either a mango chutney or tamarind chutney. This is completely different from Indian Pakodas as flour and yeast is added to this.As per Wiki Pholourie is originated from Fulfuri which is a bengali pakoda. There is a famous Bhojpuri Song “Pholourie Bina chutney kaise bani” ( How to make Pholourie without chutney??) of Sunder popo .I heard the song he he funny they are right now I can’t skip the chutney 😛 .
I have tried Tirini cuisine last month for my stuffed breads theme and learned a lot about the cuisine and it similarity to Indian cuisine . I wanted to do this Trini street food for the mega marathon and letter P was something I decided very early.This is such an amazing snack to have , and Yeah I won’t recommend skipping the chutney as they both are happy couple when had together is happiness ever after. I made Tamarind Chutney which is called Tambran chutney in Trini. I have some nostalgic memories surrounding Puliyanga which I will share in some other post.The chutney traditionally is made differently,but the chutney was super yummy combo with Pholorie. Moving on to the recipe.
P for Pholourie with Tambran Chutney
Theme~ Street Food Recipes
Recipe Adapted from Here
Ingredients
For Tambran Chutney
- Fresh Tamarind – 10-15 Nos
- Sugar – 3 tbsp
- Pepper -1 tsp
- Coriander leaves – 1/4 cup
- Garlic -2 clove
- Habanero Chilli – 1 No
- Salt to taste
For Pholourie
- Chick peas/ Channa dal – 1/2 cup
- All Purpose Flour – 1/2 cup
- Dry Active Yeast – 1 1/2 tsp
- Turmeric pd – 1/4 tsp
- Cumin seeds – 1/4 tsp
- Habanero chilli – 1 or 2
- Garlic – 2 Cloves
- Salt to taste
- Water – 1/2 cup
- Oil for frying
Method
For Tambran Chutney
- Break the tamarind and remove the skin and veins from it.
- In a sauce pan put the tamarind and pour water till the tamarind are immersed.
- After It boils for a while and cooks well the seeds starts coming out and the tamarind mushes.
- Remove all the seeds from the tamarind pulp.
- In a mixer put coriander leaves , garlic,habanero Chilli with some water make a coarse paste.
- Add sugar, salt, coriander mixture,pepper pd and mix them well.
- Cook the chutney for 5-6 mins till it thickens.
For Pholourie
- Soak chick pea dal in water overnight or 5 hours at least. Drain the water fro the dal.
- In Mixer put the dal, chillies,garlic and blend it till a smooth paste. Transfer it to a bowl.
- In a bowl take luke warm water add dry yeast to it and wait till it froths up.
- Add flour, turmeric, salt,yeast mixture to the dal and mix them well.
- Cover and keep the batter in a warm place for proofing about an hour.
- After the batter rises mix them well.
- Heat oil in a pan , add a spoon of batter to the hot oil and fry till golden brown.
- Do the same for rest of the batter. Serve them hot with Tambran chutney.
- Fresh Tamarind - 10-15 Nos
- Sugar - 3 tbsp
- Pepper -1 tsp
- Coriander leaves - ¼ cup
- Garlic -2 clove
- Habanero Chilli - 1 No
- Salt to taste
- Chick peas/ Channa dal - ½ cup
- All Purpose Flour - ½ cup
- Dry Active Yeast - 1½ tsp
- Turmeric pd - ¼ tsp
- Cumin seeds - ¼ tsp
- Habanero chilli - 1 or 2
- Garlic - 2 Cloves
- Salt to taste
- Water - ½ cup
- Oil for frying
- Break the tamarind and remove the skin and veins from it.
- In a sauce pan put the tamarind and pour water till the tamarind are immersed.
- After It boils for a while and cooks well the seeds starts coming out and the tamarind mushes.
- Remove all the seeds from the tamarind pulp.
- In a mixer put coriander leaves , garlic,habanero Chilli with some water make a coarse paste.
- Add sugar, salt, coriander mixture,pepper pd and mix them well.
- Cook the chutney for 5-6 mins till it thickens.
- Soak chick pea dal in water overnight or 5 hours at least. Drain the water fro the dal.
- In Mixer put the dal, chillies,garlic and blend it till a smooth paste. Transfer it to a bowl.
- In a bowl take luke warm water add dry yeast to it and wait till it froths up.
- Add flour, turmeric, salt,yeast mixture to the dal and mix them well.
- Cover and keep the batter in a warm place for proofing about an hour.
- After the batter rises mix them well.
- Heat oil in a pan , add a spoon of batter to the hot oil and fry till golden brown.
- Do the same for rest of the batter. Serve them hot with Tambran chutney.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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Am yet to make some pholourie its in my to do list since a long, and that tambran chutney is just prefect to munch those cutie looking fritters without any fuss. Those pholourie looks prefect is shapes Manju, you nailed it amazingly.
Excellent fluffy pakodas, would love to try them with that tongue tickling tamarind chutney..I am great fan of tamarind chutney and this chutney sounds lip smacking. Beautifully presented bookmarking the post.
Such a unique way to make these fritters. Love that chutney as well.
Pholourie looks so crispy and with that tambran chutney, it must be delicious, Manjula. As usual the pictures are so inviting and wanna dig into that right now !!!
Both the chutney and the pholourie is so inviting… Love the lighting in this picture. I am just staring at it for a long time now. Great pick for P.
Chutney and pholourie makes the perfect combination.. Perfect snack!!
That is an amazing street food from Trinidad. The fritters and the spicy tangy chutney looks like a perfect pair.
such a lovely pick ! and that combo seems to be a rocking one.. good one…
Pholourie with tambran look so tempting. This has been on my list of to do since I was doing a research for Caribbean cuisine. Lovely pick for street food as they are quite popular in that part of the world.
We all loved the pholourie when I made it couple of months back..I had this for the themes and I skipped it a couple of times, and finally ended up making it. Gosh, it was so good, though I skipped the tamarind chutney..will surely try it together next time..lovely pictures manjula..
That’s a very interesting pakoda recipe. Adding yeast sure made them fluffy and puffed. That tamarind chutney sounds like the best accompaniment to those yummy Pholourie.
Pholourie sounds like an interesting version of chickpea fritters and much more airy too. I could finish them all with the tempting tamarind chutney.
What an amazing recipe and love to see how the different cuisines have siilar recipes with slight variations. The Pholourie looks super tempting!
Very interesting recipe Manjula. Nice to note about yeast being used to make these Pholourie. It must have given them such an airy texture. And that chutney is finger licking good!