Trini Easy Pholourie Recipe

Pholourie was one of my favorite treats, especially after school. There was a pholourie vendor right next to my school, selling these warm, fluffy, golden balls of goodness, usually at 4 for just a dollar.

It was an affordable and satisfying snack for any high schooler looking for something savory, soft, and filling.

Now, on those evenings when I’m in the mood for a taste of nostalgia, I make my own pholourie at home.

They’re perfect with mango chutney in mango season or paired with a tangy tamarind sauce I make from scratch.

In this post, I’ll share my go-to recipe for easy pholourie and a delicious tamarind sauce to dip them in.

What is Pholourie?

Pholourie is a popular Trinidadian snack made from a simple batter of flour, split pea flour (or ground split peas), spices, and herbs.

This batter is then dropped by spoonfuls into hot oil, resulting in light, fluffy, savory balls that are crisp on the outside and soft on the inside.

Pholourie has Indian roots, thanks to the strong influence of East Indian culture in Trinidad, and is especially popular during Divali, where it’s a must-have on the festival menu.

It’s also a favorite street food in Trinidad, often sold with chutneys or sauces, making it a delicious and affordable snack.

What to Eat with Pholourie

Tambran (Tamarind) Sauce: This sweet, tangy sauce complements the flavors of pholourie and is one of the most common dipping sauces.

Mango Chutney: During mango season, homemade mango chutney, with its sweet, spicy flavors, is the ultimate pholourie pairing.

Coconut Chutney: Another Caribbean favorite, coconut chutney is a creamy, lightly spiced dip made from fresh coconut, perfect for pholourie lovers.

Pepper Sauce: Trinidadian pepper sauce brings an extra kick and pairs well with pholourie’s mild flavor.

Easy Trini Pholourie Recipe

Ingredients

• 1 cup all-purpose flour
• 1 cup split pea flour
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 1/2 teaspoons baking powder
• 2 cloves garlic, finely minced
• 1 1/2 cups warm water
• Vegetable oil (for frying)

Instructions

Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, split pea flour, turmeric, cumin, salt, sugar and baking powder.

Add Flavorings: Stir in the garlic to add flavor to your pholourie.

Create the Batter: Gradually add the warm water to the dry ingredients, stirring until you have a smooth, thick batter. The batter should be thick enough to hold its shape but easy to drop by spoonfuls.

Rest the Batter: Cover the bowl with a cloth and let the batter rest for 30 minutes. This helps the flavors develop and gives you a softer, puffier pholourie.

Heat the Oil: In a deep frying pan, heat enough oil to cover the pholourie balls. Test the oil by dropping a small amount of batter, if it sizzles and rises, the oil is ready.

Fry the Pholourie: Using a spoon, drop small spoonfuls of batter into the hot oil, being careful not to overcrowd the pan. Fry until golden brown, about 2-3 minutes per side.

Drain and Serve: Remove the fried pholourie with a slotted spoon and drain on paper towels. Serve warm with tamarind sauce, mango chutney, or your favorite dip.

Tamarind Sauce Recipe

A classic tamarind sauce is sweet, tangy, and slightly spicy, making it the perfect dip for pholourie.

Ingredients

• 1/2 cup tamarind pulp (available in most Caribbean or Asian stores)
• 2 cups water
• 1/4 cup brown sugar (or to taste)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon minced garlic
• 1/4 teaspoon chopped hot pepper (optional, for a spicy kick)

Instructions

Prepare Tamarind Pulp: Place the tamarind pulp in a bowl with the water and allow it to soak for about 10-15 minutes until softened.

Extract the Tamarind Juice: Using your hands, squeeze the pulp in the water to separate the seeds and fibers, creating a thick, smooth tamarind juice. Strain the juice through a sieve into a saucepan to remove any seeds.

Cook the Sauce: Add the brown sugar, salt, black pepper, garlic, and optional hot pepper to the tamarind juice. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly.

Adjust Seasoning: Taste and adjust seasoning as needed, adding more sugar for sweetness or salt for balance. Remove from heat and let the sauce cool.

Serve: Serve the tamarind sauce in a small bowl alongside your freshly made pholourie.

How to Store Pholourie

If you have leftover pholourie (though they’re usually eaten up quickly!), here’s how to store them:

Refrigerate: Place the cooled pholourie in an airtight container and refrigerate for up to 2 days.

Freeze: For longer storage, freeze the pholourie in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. They’ll keep for up to 2 months.

How to Reheat Pholourie

To enjoy pholourie at its best, follow these reheating tips:

In the Oven: Preheat your oven to 350°F (175°C). Spread the pholourie on a baking sheet and bake for 8-10 minutes until heated through. This method keeps them crispy.

In the Microwave: Place a few pholourie on a microwave-safe plate and heat for about 30 seconds. While quick, this method might make them softer.

In the Air Fryer: For an even faster method, reheat pholourie in an air fryer at 350°F for about 3-4 minutes. They come out crispy and delicious.

Pholourie for Celebrations

Pholourie is especially popular during Divali, the Hindu festival of lights.

During this time, pholourie is often shared with family, friends, and neighbors as part of the traditional Divali spread, alongside other treats like doubles, aloo pies, and saheena.

Making pholourie at home is easy, rewarding, and brings back memories of those after-school snack runs. With a little practice, you’ll have a soft, tasty pholourie to enjoy with your family or friends.