Phoulourie is a traditional Trinidadian recipe for a classic snack of fritters made from yellow split pea puree bound with flour and flavoured with hot chilli powder and Indian spices. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Phoulourie.
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This is a dish brought by Indian immigrants to the West Indies. These are fritters of yellow split pea purée combined with flour with baking powder used as a raising agent.
Wash the split peas then place in a pan with 1.5l water and bring the mixture to a boil. Reduce the heat to a simmer then cover and cook for about 45 minutes, or until the split peas are soft but not mushy. Drain and transfer to a food processor. Grind to a coarse meal (think couscous) then add the garlic, turmeric, cumin, baking powder, salt, flour and chilli powder and pulse to combine.
Turn the mixture into a bowl and gradually add water (about 250ml) until you have a thick but smooth batter.
Heat the oil in a wok or deep saucepan. Bring to 180°C (when 1/4 tsp of the phoulourie batter dropped into the oil immediately bobs to the surface and sizzles vigourously).
Add the batter to the oil by the tablespoon (add only a few at a time so as not to over-crowd the pan) and fry until golden brown, turning frequently. Remove with a slotted spoon as each phoulourie cooks. Drain on kitchen towels and serve hot accompanied by hot pepper sauce.
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