Appetizers
Phulourie
The Quirky Foodster Team
Ingredients
- 250g (2 cups) split pea flour
- 5g (1 tsp) baking powder
- 5g (1 tsp) ground cumin (geera), toasted
- 3g (1/2 tsp) turmeric
- 2 cloves garlic, grated
- 1 wiri wiri pepper, minced (optional)
- 5g (1 tsp) salt
- 200ml (3/4 cup) water, as needed
- 500ml (2 cups) vegetable oil, for frying
Method
- Whisk split pea flour, baking powder, cumin, turmeric, garlic, pepper and salt in a bowl.
- Gradually add water, whisking to a thick, smooth, pourable batter. Rest 15 minutes to activate the baking powder.
- Heat oil to 175°C (347°F) in a deep pot.
- Drop teaspoon-sized portions of batter into the hot oil, frying in batches for 3-4 minutes until golden and puffed.
- Remove with a slotted spoon and drain on paper towel.
Introduction: Phulourie are small, spiced split-pea fritters brought to Guyana by Indian indentured labourers in the 19th century.
Cultural Background: Phulourie are small, spiced split-pea fritters brought to Guyana by Indian indentured labourers in the 19th century. Sold by street vendors in brown paper bags with tamarind or pepper sauce, they remain one of the most popular Indo-Guyanese snacks nationwide.
Tips: The batter should be thick enough to hold its shape when dropped but still pourable — adjust water as needed. Do not overcrowd the pot; fry in small batches for even puffing.
Variations: Serve with a tangy tamarind sauce or fiery green pepper sauce for dipping. Add finely chopped shado beni (culantro) for a herbaceous note.
Storage: Store in an airtight container at room temperature for 1 day, or refrigerate up to 3 days.
Reheating: Reheat in an oven or air fryer at 180°C (350°F) for 5-6 minutes to restore crispness.
Nutrition: Approx. 60 kcal, 3g protein, 7g carbohydrate, 3g fat per piece (approx. 8 pieces per serving).
Please log in to leave a comment.