A simple but delicious street food from the twin islands of Trinidad and Tobago, these little bites of flavour are delicious with a punch of East Indian flavor.
For more info on the recipe visit: https://offthewheatenpathtt.com/2017/11/22/gluten-free-pholourie-vegan/ —Off The Wheaten Path
Split Peas flour
GF 1:1 Flour blend or regular flour
Garlic cloves, finely chopped or grated
Cilantro or Culantro, finely chopped
Gluten Free Baking Powder or regular baking powder
In a bowl combine all the dry ingredients. Whisk together to combine well.
Add the garlic and the cilantro, mix again, then slowly add 2 cups of water, mixing as you add until a loose batter forms. If you find the batter is too thick, add more water a little at a time until desired consistency.
Heat vegetable oil to 350° F. Using 2 spoons, scoop a tablespoon at a time into hot oil, trying not to over crowd the pot. Deep fry for a couple of minutes until nice and golden. Stirring while frying to ensure even cooking and color.
Remove finished pholourie from the oil and place on paper towels to drain off an excess oil.Repeat with the balance of batter until done. Serve with Tamarind or Mango Chutney