Pholourie is a savory fried snack with deep roots in Indian cuisine, brought to Trinidad and Tobago by indentured labourers.
Over time it became one of the country’s most beloved street foods, sold from roadside stalls and served at festivals. This version uses a balance of split peas and flour, creating a batter that tends to be a little dense. This density is intentional, however, as the rougher outer layer it produces takes on chutneys and pepper sauces beautifully, soaking up flavor with each bite. Traditionally paired with tamarind sauce or mango chutney, pholourie is also enjoyed with a drizzle of hot pepper sauce for those who like it fiery.
SERVES: 6
PREP TIME: 15 minutes
COOKING TIME: 10 minutes
INGREDIENTS:
½ cup (100g) yellow split peas, soaked in 2 cups (120ml)
of hot water for 1 hour, then drained
2 cups (260g) all-purpose (plain) flour
1 tablespoon baking powder
1 tablespoon yellow curry powder
1 tablespoon ground cumin
½ teaspoon garam masala
¾ teaspoon salt
6 cloves garlic, minced
½ onion, finely chopped
¼ cup chopped culantro or coriander
2 wiri wiri peppers, finely chopped (optional)
Vegetable oil, for frying
Scotch bonnet pepper, sliced, for garnish
Tamarind sauce or mango chutney, for serving
METHOD:
- Grind the soaked split peas to a coarse paste in a blender or food processor.
- Transfer to a large bowl and add the flour, baking powder, curry powder, cumin, garam masala, salt, garlic, onion,
herbs and wiri wiri peppers, if using. Mix well. - Gradually stir in ¾ cup (180ml) water until a thick batter forms that can drop easily from a spoon but is not runny. Use a little more water, if needed.
- Pour oil into a deep, heavy pot to a depth of 5–7.5cm and place over medium-high heat until hot but not smoking. Line a plate with paper towels.
- Drop spoonfuls of batter into the hot oil, being careful not to crowd the pot, and fry until golden and puffed up, 2–3 minutes on each side. Remove with a slotted spoon and drain on the paper towels.
- Garnish with thinly sliced Scotch bonnet pepper, and serve warm with tamarind sauce and mango chutney on the side.
Edited recipe extract from The Caribbean Cookbook by Rawlston Williams, published by Phaidon. $90. On sale 21 April 2026.
