Guyanese Pholourie

Instructions

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1. 1 In a small bowl, add sugar, yeast and 1/4 cup luke warm water. Stir and let the yeast bloom for about 15 minutes. You’ll know it’s ready when it looks fluffy and frothy and doubled in amount.
2. 2 In a large mixing bowl, combine the split pea flour, all-purpose flour, baking powder, geera, turmeric, and salt.
3. 3 Make a well in the center of the dry ingredients. Add the 1 1/2 cups warm water, bloomed yeast, garlic, habanero pepper, and food coloring. Stir to combine with a rubber spatula. The batter should look like a thick pancake batter at this point.
4. 4 Cover the bowl with a piece of foil. Let the mixture rest for about 45 minutes to 1 hour. You’ll know it’s ready when the batter has little bubbles on the surface and looks airy. The batter should be able to hold its shape in a cookie scoop.
5. 5 Heat oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F. Have a plate lined with paper towels nearby.
6. 6 Scoop out the batter using a tablespoon-size cookie scoop and carefully drop it into the oil. Try to get as close as possible to the oil so that the batter doesn’t make a splash (hot oil pitching out the pan!). Try to do this quickly so you can have a few pieces of pholourie in the oil at the same time. Scoop and drop a few pieces at a time, being sure not to overcrowd the pot, and fry about 1 minute, until they puff up and start to get golden brown. Be sure to turn the pholourie frequently for even browning. Remove from oil with a slotted spoon and drain on the paper towel-lined plate.
7. 7 Enjoy pholourie with mango sour or tamarind chutney . Did you love the recipe? Give us some stars and leave a comment below!