Guyanese Pholourie

1. Stage

Bloom the yeast: In a small bowl, add sugar, yeast and 1/4 cup luke warm water. Stir and let the yeast bloom for about 15 minutes. You’ll know it’s ready when it looks fluffy and frothy and doubled in amount.

2. Stage

Combine the dry ingredients: In a large mixing bowl, combine the split pea flour, all-purpose flour, baking powder, geera, turmeric, and salt.

3. Stage

Add the bloomed yeast to the dry ingredients: Make a well in the center of the dry ingredients. Add the 1 1/2 cups warm water, bloomed yeast, garlic, habanero pepper, and food coloring. Stir to combine with a rubber spatula. The batter should look like a thick pancake batter at this point.

4. Stage

Let the batter rest: Cover the bowl with a piece of foil. Let the mixture rest for about 45 minutes to 1 hour. You’ll know it’s ready when the batter has little bubbles on the surface and looks airy. The batter should be able to hold its shape in a cookie scoop. 

5. Stage

Heat the oil in heavy bottomed pot:  Heat oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F. Have a plate lined with paper towels nearby.

6. Stage

Fry the pholourie: Scoop out the batter using a tablespoon-size cookie scoop and carefully drop it into the oil. Try to get as close as possible to the oil so that the batter doesn’t make a splash (hot oil pitching out the pan!). Try to do this quickly so you can have a few pieces of pholourie in the oil at the same time. Scoop and drop a few pieces at a time, being sure not to overcrowd the pot, and fry about 1 minute, until they puff up and start to get golden brown. Be sure to turn the pholourie frequently for even browning. Remove from oil with a slotted spoon and drain on the paper towel-lined plate.

7. Stage

Serve: Enjoy pholourie with mango sour or tamarind chutney . Did you love the recipe? Give us some stars and leave a comment below!