Guyanese Pholourie#EattheWorld

In many Guyanese home's, whether there is a religious gathering, birthday party, or just friends gathering together, Pholourie is mostly served as an appetizer. Pholourie is a fritter made from a split pea batter that is seasoned with different spices and hot pepper. Dollops of the thick batter is dropped into hot oil and deep fried until golden brown.
Yellow Split Pea, also known as the Field Pea, Soup Pea, dry pea or Matar Dal. 
In India this dal is derived from what is known as Ghugni or white/safed vatana, which is sometimes found in split or mostly whole see pic. Had the safed vatana which I soaked overnight next morning , removed the skin and again washed it in fresh water, then soaked it again for an hour or two.
You just press each pea and they got separated, these are yellow split pea.

Serves Two

1 Cup Soaked Split Yellow Peas
2 Clove Garlic
1 Red Pepper - chopped
1/8 Teaspoon Turmeric powder
¼ Teaspoon Curry powder
¼ Teaspoon Cumin seeds
½ Teaspoon Salt
½ Teaspoon Instant Yeast
¾ Cup All Purpose Flour
¼ Teaspoon Baking powder
Oil as required for deep frying

Was the soaked split peas in fresh water, drain the water from the peas. In a blender, add the peas, garlic and pepper or pepper sauce, and enough water to cover the peas and blend on high till smooth.
Transfer mixture to a mixing bowl. Now add all of the dry spices and mix till they are incorporated. Add yeast and flour. Mix thoroughly.
Cover the batter and let it sit for 1-2 hours. It will double in size, give it a good mix and add the baking powder and with your hands mix it well.
Heat oil in frying pan, I would say enough oil that comes half way up your pan.
Making the pholourie is tricky, you can do this with two spoons, the traditional way of making Pholourie it this method. Grab some batter in your hand 
turn your fist upside down so that 
the batter falls through your thumb and pointer finger, here is a picture above to help guide you. 
When you drop the batter into the oil, it should immediately pop up, if it doesn't then your oil is not hot enough. Turn the Pholourie balls while they are frying so that they can evenly brown.
Continue this process until all your batter is used up.
Here they are ready to be devoured!! 
So light and fluffy!!
Serve with Sweet Mango Achar.
These are yum yum!!
Labels: Guyanese, Yellow Split Peas , Matar Dal, Deep Fried, Snacks, Yeasted, Vegan, Gluten free, Eat the World, International Cuisine, Serves Two, Pakoda

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods.Check out all the wonderful Guyanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!  

Pandemonium Noshery: Guyanese Garlic Pork 
A Day in the Life on the Farm: Chickpea Salad 
Amy’s Cooking Adventures: Butterflaps 
Sneha’s Recipe Guyanese Pholourie 
Magical Ingredients: Guyanese Cream Of Wheat Prasad
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Perfect little balls of pop in your mouth goodness.

  2. Those looks perfectly seasoned and so very fluffy! I have them on my list of things to try now.

  3. These look like a delicious snack!

  4. Such a nice blog !!! Thanks for sharing information about delicious Chinese food. I really love to read your post. There are many food delivery websites that provide delicious food and give the opportunity to become a restaurant partner to expand and grow your restaurant business