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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
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
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Ingredients
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2 cups
Split Peas flour
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2 cups
GF 1:1 Flour blend or regular flour
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2
Garlic cloves, finely chopped or grated
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1 tablespoon
Cilantro or Culantro, finely chopped
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4 teaspoons
Gluten Free Baking Powder or regular baking powder
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1 teaspoon
Turmeric Powder
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2-2.5 cups
water
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vegetable oil for frying
Directions
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In a bowl combine all the dry ingredients. Whisk together to combine well.
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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.
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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.
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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
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