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I made some Pholourie today from scratch to go along with brown rice and curried corned beef hash. The corned beef hash has potato, tomatoes, garlic, onion, salt, pepper, cumin, a can of corned beef, and a touch of Madras Curry powder. All of the ingredients except the parboiled potatoes went into the fry pan and were sauteed in a little bit of olive oil. The parboiled potatoes were added during the last few minutes.

For those that are gluten-free, you can adapt the recipe below to your own dietary needs such as gluten-free flour.

Pholourie are a Caribbean side dish that can be eaten as an appetizer, snack or as an accompaniment to a meal. Some people also use a mango salsa as a dipping sauce. Here are a couple of pictures of the Pholourie. I will also include the recipe. It can be adapted to suit your own taste in relation to the spices added. I did not take any process photos but the instructions should be easy enough for you to follow.

Homemade Pholourie

1 cup yellow split peas (lemtils)
Enough water to cover the peas
Garlic cloves or garlic powder
Chopped onion or onion powder
Madras Curry powder
Ground Cumin
Garam Masala
1/2 tsp. Yeast
3/4 cup Flour
1 tsp. Baking Powder
Fresh Hot Peppers or bottled hot sauce. I used a bottled hot sauce in the ones that I made.
Oil for frying

Directions-

Get a bowl and pour in one cup of yellow split peas. Add enough water to cover and let them soak overnight. I did not do this, I used the Aroma Pressure Cooker that I received to review some time ago to speed up the process. You can read more about the Aroma Pressure Cooker here. I added the yellow split peas and water to cover in the pressure cooker. Added some fresh chopped onion, garlic powder, Madras Curry Powder, salt, pepper, ground cumin, and the garam masala. I put it on high pressure for approximately 10 minutes. Once the pressure was reached, the countdown began.

Afterwards, I released the pressure and lifted the lid. The peas were soft and the water was absorbed. I quickly transferred the pea mixture to a bowl, and grabbed the potato mashed. Mashed the mixture until peas were fairly smooth. Then I added in 1 tsp baking powder, 3/4 cup flour, and 1/2 tsp yeast. Mixed well and then added the bottled hot pepper sauce. Afterwards, I proceeded to roll the mixture into 1 inch balls and then let them sit for a little while. While they were sitting I got the other things ready for dinner.

Got out a pot that I use for deep frying and added a little oil to the pot. Turned on the heat and then proceeded to drop a couple of the rolled pholourie balls into the hot oil. I deep fried them until they were a golden to dark brown color.

As for the amount of spices to use in making Homemade Pholourie I would have to say just use your own judgement as to how much to use. I never measure the amount of spices needed, I just add them from the shaker or even the spice bag.

Gluten-free flour is readily available for those with dietary restrictions, as it works in the same manner. Incorporating homemade pholourie into your diet is a great way to add more protein to your diet.

They turned out delicious and I can just hear it now…. when are you going to make more.. I already heard is that all you made…

Hope you try to make some of these for yourself and or family.