West Indian – (Guyanese Style) Pholourie

Shalom Brothers and Sisters!

Recipe 2) From Owner – Ahayah Yashiya

West Indian – (Guyanese Style) Pholourie – Pholourie… fried split peas dough deliciousness!


For this Pholourie (pah-lou-ry) recipe. At first I thought about putting this under quick and easy snacks, but making Pholourie takes time and patience, but the end results are totally worth it.

I love my Pholourie with mango sour. Yummy!

pholourie with mango sour1

Pholourie (Makes 4 servings)


1/4 cup split peas
2 cups of boiling water
1/2 large onion or 1 small onion (chopped)
6 cloves garlic (chopped)
1 tbsp. curry powder
1/2 tsp. geera
1/4 tsp. garam masala
1 tsp. salt
1 cup flour
1 tsps. baking powder
4 cups of oil for frying
1/2 and then 1 cup of water
Food processor or blender


Add split peas and hot water to a small mixing bowl and let soak overnight. Once peas has doubled in size (after soaking overnight), drain water and rinse. In a food processor or blender, combine onion, garlic and rinsed, soaked split peas. Add 1/2 cup of water and blend/process until it form a smooth paste. Remove paste from the processor/blender and add to a large mixing bowl. Then add curry powder, geera and garam masala. Mix together thoroughly, adding an additional cup of water. Then add flour and baking powder. Continue to mix together until it forms a pancake-like batter. Let sit for at least 30 minutes before frying.

When ready to fry, add oil to a medium saucepan on high heat. Once oil is hot, spoon mixture (using a dinner spoon) and carefully drop into the hot oil. Fry for about 3 to 5 minutes or until golden brown. Remove from oil and place on a few sheet of paper towel to allow the excess oil to drain. Continue frying small batches until all the mixture has been fried. Serve with some mango sour or achar.



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