Pholourie is a cousin of Indian pakora and is one of the best-selling street foods in Suriname and Trinidad. It is traditionally made from a batter of ground yellow split peas (which gives it a specific flavor) mixed with flour, spices, and baking soda to ensure its fluffiness.
The key to success is allowing the dough to rise sufficiently and ensuring it has the ideal consistency for frying – neither too runny nor too thick.
In a large bowl, mix the flour (wheat and split pea/blended split peas), yeast/baking soda, Turmeric, salt, garlic, and coriander.
Gradually pour in warm water and mix (by hand or mixer) for about 5 minutes until a smooth, sticky, and thick batter is formed (the consistency should be similar to thick pancake batter).
Cover the bowl and let the dough rise in a warm place for 60-90 minutes. The dough should double in volume and become airy. Do not stir it before frying.
In a deep pan or pot, heat the oil to 170 °C (338 °F).
The dough is traditionally 'pinched off' by hand, which is rubbed with oil. An easier way is to scoop small spoons of the batter and drop them directly into the hot oil (be careful not to overcrowd).
Fry in small batches for about 5-7 minutes, turning them until they are evenly golden brown and light. They should expand and be hollow inside.
Remove the fried Pholourie with a slotted spoon and drain on paper towels.
Serve warm with spicy Tamarind Chutney or sharp Mango Sour.