Pholourie (Guyanese Split Pea Fritters)

  • Total time - 1 hour 10 minutes
  • Prep and Resting Dough - 1 hour
  • Frying - 10 minutes
  • Servings: 6
  • Country: Guyana
A pile of golden-brown, puffed Pholourie balls, served with a bowl of Mango Sour sauce.

The key to perfect Pholourie is the dough consistency—it should be thick like pancake batter, yet moist enough to be easily dropped into oil. Yeast and baking powder are used for the fluffy texture.

Traditionally, Pholourie is made by forming the dough into small balls by hand and dropping them directly into hot oil.

Ingredients

For the Dough

  • 1.5 cups all-purpose flour
  • 0.5 cups split pea flour (Gram Flour) or powder from soaked/blended split peas
  • 1 cup warm water (approximately 40 °C (105 °F))
  • 1 tsp active dry yeast
  • 1 tsp baking powder
  • 1 tsp sugar (for yeast activation)
  • 1 tsp salt

For Flavoring

  • 1 tsp ground cumin (Jeera), toasted
  • 0.5 tsp turmeric (or yellow food coloring, optional)
  • 2 cloves garlic, crushed into a paste
  • 0.5 piece hot pepper (e.g., Wiri Wiri or Scotch Bonnet), chopped into a paste, optional
  • 1 Tbsp scallions or green onion, chopped, optional

For Frying and Serving

  • sufficient amount vegetable oil (for frying)
  • for serving Mango Sour (mango chutney) or Tamarind Chutney

Instructions

Step 1: Prepare Yeast and Paste

In a small bowl, mix the warm water with sugar and yeast. Let it sit for 5–10 minutes until foam forms (yeast activation).

Crush the garlic (and hot pepper) into a fine paste.

Step 2: Mixing the Dough

In a large bowl, mix the all-purpose flour, split pea flour, baking powder, salt, cumin (jeera), and turmeric.

Add the activated yeast, garlic-pepper paste, and chopped scallions (if using) to the dry ingredients.

Mix everything well until a thick, sticky dough forms, similar in consistency to a thick pancake batter.

Step 3: Letting it Rise

Cover the bowl with a cloth or plastic wrap and let the dough rest in a warm place for 40 to 60 minutes.

The dough should slightly double in volume, and small bubbles should appear on the surface.

Step 4: Frying

In a deep pot or wok, heat the frying oil to a temperature of 185 °C (365 °F). There should be enough oil for the balls to float freely.

Forming: The most authentic way is to scoop the dough into your palm, push small balls through your index finger with your thumb, and drop them directly into the hot oil. You can also use two small spoons.

Fry in batches for 2–3 minutes, turning the balls until they are evenly golden-brown and puffed.

Remove the Pholourie from the oil and drain on paper towels.

Step 5: Serving

Serve the Pholourie hot, immediately after frying. Mango Sour (spicy mango chutney) or Tamarind Chutney is an essential accompaniment to Pholourie.