Pholourie/ Polourie/ Phulourie

I have so many memories as a child of being in the kitchen with my mom cooking. Pholourie (or Polourie) is one of those finger foods where you enjoy making it as much as eating it.



Popular in Trinidad and Tobago, Guyana and Suriname, these deep-fried balls of dough are usually eaten with mango or tamarind chutney as a dipping sauce. There are many variations to this recipe, I have included my mother's recipe below, which is what I know to be most authentic. She would soak the split peas overnight and run them through a mill (manually wound) and then dry the ground split peas to make a powder. Chief Brand Pholourie mix is sold on and substitutes the entire ingredient list below. Gather the kids and have fun in the kitchen making these.

Ingredients you will need
  • 2 cups flour
    Chiel Pholourie Mix
  • 3 tablespoons split peas powder
  • 4 teaspoons baking powder
  • 2 teaspoons yeast
  • 1 clove minced garlic
  • 1-1/4 cup warm water
  • 2 teaspoons turmeric
  • ½ teaspoon salt
  • Oil for frying


  1. Put all ingredients into a large bowl
  2. Add water, beat well
  3. Let rise for one hour
  4. Heat oil in deep pot
  5. Drop batter by spoonfuls into the hot oil, keeping the spoon clean by dipping in clean water between each spoonful.
  6. Pholouriewill float to surface when cooked, fry till golden brown
  7. Drain on paper when cooked to absorb excess oil. Serve with chutney.
Enjoy with Caribelle's Lime and Mango Dip, or the Tamarind and Mango Dip


    Recipe for Pholourie

    1 comment

    The pholourie pictures in this blog post were lifted from food blogger This Bago Girl.

    Jamila May 14, 2022

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