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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