Trinidad Pholourie
Light and airy fried dough balls, often served with a spicy tamarind sauce or curried mango chutney. Pholourie is a popular street food snack in Trinidad and Tobago, enjoyed by many.
🧂 Ingredients
- 2 cups All-purpose flour
- 1 tsp Yeast(active dry)
- 1 tbsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Turmeric powder
- 1 cup Water(warm, or as needed)
- 4 cups Vegetable oil(for frying)
👨🍳 Instructions
- 1
In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
- 2
In a large bowl, whisk together flour, salt, and turmeric powder.
💡 Tip: Ensure turmeric is evenly distributed for color. - 3
Pour the yeast mixture into the dry ingredients and mix until a smooth, slightly sticky batter forms. Add more warm water if needed.
💡 Tip: The batter should have a consistency similar to pancake batter. - 4
Cover the bowl and let the batter rise in a warm place for about 30 minutes.
- 5
Heat vegetable oil in a deep pot or wok over medium-high heat. The oil should be hot but not smoking.
💡 Tip: Test the oil temperature by dropping a small amount of batter; it should sizzle and float immediately. - 6
Carefully drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed up.
💡 Tip: Fry in batches to ensure even cooking. - 7
Remove the pholourie with a slotted spoon and drain on paper towels.
💡 Tip: Serve immediately while warm.
💡 Pro Tips
- ✓Ensure the batter is well-risen for light and airy pholourie.
- ✓Maintain consistent oil temperature for even frying.
- ✓Serve with your favorite chutneys or sauces.
🔄 Variations
- Add a pinch of cumin to the batter for an extra layer of flavor.
- Serve with a spicy tamarind sauce or curried mango chutney.