![Pholourie - Alicas pepperpot](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/Pholourie-1-1024x925.jpg)
In any Guyanese home, whether there is a religious gathering, birthday party, or just friends hanging out, you're bound to find Pholourie being 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 shallow-fried until golden brown. You can also find these in any Guyanese bakery. They are usually sold for something like 10 for $1.50 these days (in Queens, NY that is).
![](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/Pholourie-061-1.jpg)
When I was growing up, pholourie was a regular appetizer in my house. I am obviously biased by saying this, but I always felt my mom's pholourie was the best because she would use real split peas instead of split pea flour or a pre-packaged pholourie mix. Not that I have anything against those options, it's just that for me, using actual peas gives this version of pholourie a richer taste.
![](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/Guyanese-Pholourie.jpg)
Put peas, garlic, and pepper in a blender with enough water to cover the peas and blend
![](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/Pholourie-010.jpg)
Blend until smooth, it should have the texture of a smoothie
![](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/Pholourie-014.jpg)
![](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/Pholourie-015.jpg)
Her pholourie always tasted so authentic and rich, sometimes I didn't even need any lime sour, achar, tamarind sour, or any condiment that it would normally be served with, because it tasted that good by itself! Even though it may have taken longer, my mom never took a shortcut, she would soak the split peas the night before in a bowl of water and then the next morning when the peas were reconstituted, she would blend it with garlic and wiri pepper until the batter was smooth. This process took longer, but it was well worth it for the taste.
Since I moved away from home to Rochester, NY, you have to imagine that Pholourie is not something I can find easily in a store as there aren't any Guyanese roti shops lingering around here. So the next best thing to satisfy this craving was to call my mom for her recipe and try it out myself. I have to tell you when I took a bite into the finished product, it brought my right back to my childhood.
When you have all the spices mixed in, add baking powder, yeast, and ΒΎ cup of flour
![](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/2010-10-08-Pholourie-2.jpg)
![](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/Pholourie-027.jpg)
This is what your batter should end up looking like
![](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/Pholourie-029.jpg)
Cover the batter for 1-2 hours
![](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/Pholourie-032.jpg)
Now you are ready to fry. If you are nervous about dropping the batter into the oil with your hands, you can use two spoons.
![](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/2010-10-08-Pholourie2.jpg)
![Pholourie - Alica's Pepperpot](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/DSC_0078-2-scaled-720x720.jpg)
Guyanese Pholourie
Yield:
About 20 pieces
Ingredients
- Β½ cup dry split peas
- 4-5 garlic cloves
- 2 wiri wiri pepper or Β½ red scotch bonnet or Β½ tsp pepper sauce
- ΒΌ tsp turmeric
- Β½ tsp curry powder
- Β½ tsp geera (ground cumin)
- Β½ tsp salt
- Β½ tsp yeast
- ΒΎ cup flour
- 1 tsp baking powder
- Oil for frying
Instructions
- In a bowl soak dry split peas with about 1 Β½ cups of water. Leave this overnight. By morning the peas will double in size.
- The next morning, drain the water from the peas. In a blender, put 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 baking powder, yeast, and flour. Mix thoroughly.
- Cover the batter and let it sit for 1-2 hours.
- Heat oil in frying pan, I would say enough oil that comes half way up your pan.
- Dropping the batter into the oil: This is tricky, you can do this with two spoons, but your pholourie balls will not come out as round as you would like. Grab some batter in your hand and turn your fist upside down so that the batter falls through your thumb and pointer finger. There 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.
- Serve with mango or tamarind sour, lime sour, mango achar or any spicy condiment you like. I served mine with mango achar.
Mango achar that I brought back from Guyana last year
(another post to come on Guyanese condiments)
![](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/Pholourie-046.jpg)
![](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/Pholourie-053.jpg)
![](https://www.alicaspepperpot.com/wp-content/uploads/2010/10/Pholourie-055-3.jpg)
guavapineapple
looks beautiful! i admire your photography skills as much as your recipes.
Ms. Gourmet Express
Thanks Guava! Thanks for visiting π
Shalgyal
This looks scrumptious. I've been trying to find a puhlorie recipe myself (with measurements) and this is perfect. It's really difficult to recreate Guyanese recipes because everything is done based on "average". Thank you so much for posting this and I look forward to seeing more recipes in the future! Oh..and your photography is absolutely stunning!! Keep up the great work and keep following your passion!
JehanP
You're pholourie looks so good. Looks very authentic and very soft. I hate when it's too dense and doughy. I am not brave enough to squeeze the dough into the oil as I should so I use a spoon..nice job!
Queeny
As the other writer commented your photos says it all; there is no way to not accomplish your mums recipe...bless you for sharing!!!!!
Preya
If I wanted to use split pea powder, how much would I need to use?
Ms. Gourmet Express
Hi Preya,
I would say use about 3/4 cup for your mixture. This is tricky though, you have to get the right texture, add enough split pea flour until you have reached the texture where you can drop the dough into hot oil and it still keep its form. After you have prepared your mixture, fry one or two pholourie's to see if it tastes the way you want it to, if not, add more of whatever you feel it needs. This way you won't waste your entire batter! Great, now I want pholourie! π
Anonymous
I'm not Guyanese but love pholourie. I am going to give your recipe a shot, however, I'm not sure as to what the "masala" spice is. Can I purchase this in any West Indian store? I live in Canada, perhaps you can suggest a brand so it may be easier to buy the masala spice.
LSingh
Never never take this site down!
As I too am Guyanese American, I'll be needing to refer to this when I can steal my mother's great food no longer (she shares not her recipes ;]). I particularly like your pepper sauce recipe, reminds me of an NYC spot called Bamboo Garden.
Anonymous
I am excited to find this blog with great recipes and inviting photos. I tried this recipe. I added a bit more of this and that in between batches and ended up with something that I can proudly share with my mama. Tripling the geera and doubling the curry was essential. I will continue to tweak but thank you so much for this base recipe. My mom never uses measurements but armed with this website, I feel confident I can recreate good versions some of her standard dishes. Watch out world!
Tia_R
I absolutely love your recipes, photos, general appetite for food & your cheerful spirit...I feel like you've captured the essence of tasty guyanese delicacies & mouth watering favourites that I'd somehow forgotten...Anyways how come you didn't include the recipe for sour???
I searched the internet high & low and couldn't find the right one & when I finally did our sour was already made & as it turned out it was perfect!!! So please make some sour & continue to entice us with these savoury delights & as you continue to follow your dreams π
Anonymous
This is another one I will try. I was using the split peas flour, but this looks so much better (and doesn't seem difficult) Thanks again.
Anonymous
how do u make achar? ?thanks
Anonymous
I tried this recipe and my pholouri came out kinda hard, any tips for next time?
Anonymous
Hi,
I was wondering if I don't have any YEAST can I add more baking powder?
Alica
Hi Anonymous,
Try letting your mixture sit longer so it can swell and create more airpockets. Good luck!
Alica
Hi Anonymous,
No, don't add more baking powder, add 1/2 tsp of baking soda instead of the yeast. Good luck!
Anonymous
Thank you. Do I add the baking powder after it sits for
2 hours or before when you mix all the ingredients?
Helly
Hi , i luv this recipe too , my pholorie came out perfect and very tasty...thank you so much
Ann
This is a classy blog! Love your photography and blog design. Makes the food taste good even before you try it:) Your recipe was very good! Thanks!
Toni
Love this recipe. I made this and it actually came out better than expected. Made some for my parents and they said they're use to it being more grainy (guess I blended too much) but it was perfect for me.
The ones I bought were really puffy and seems to be full of air but love this one because its full substance. How can I go back to puff now??
Alica
Hi Anonymous,
Sorry it took me THIS long to reply! Add the baking powder when you mix all the ingredients π
Alica
You are welcome Helly, glad it turned out well π
Alica
Thanks Ann! Glad you liked the recipe! Thanks for visiting π
Alica
Hi Toni!
Yes, I know exactly what your parents are talking about. My grandmother makes hers that way too, it is a little grainy and has a nice crust once fried, it is super delicious! So many ways to enjoy Guyanese foods! Glad you liked it π
Alica
Hi Tia!
I will be posting a recipe for sour soon! Thanks for your kind comments!
Alica
That's wonderful! Yes, taste is all about preference, adjust away! Good luck and happy cooking!
Alica
Oh yea, love Bamboo Garden! Although recently I've been loving the fried rice at The Nest! Thanks for visiting and, no, I have no intentions of taking this site down π
Alica
Hi Anonymous,
Oh boy, I am so sorry it has taken me THIS long to reply, I am not sure how I missed your message. Well hopefully by now you've found the masala, what I was referring to was garam masala. "Guyanese Pride" or "Lalah's" is a good brand.
Shazeika Khan
Definitely making this tomorrow! ! Do you have a recipe for tamarind sauce. The sweet kind you usually get in the restaurants? I've tried making some and it was a sour meSs! (Even though i added a lot of sugar) It just didn't taste right. Thanks for your blog it helps me soooo much!
Selena Ramdhani
HI I TRIED THE RECIPE AND IT CAME OUT GREAT....MADE IT FOR THE FIRST TIME...AND I MADE MANGO SOUR TO GO WITH IT.....WISH I COULD SHOW U A PICTURE....BEEN LOOKING FOR A RECIPE BUT MOST I FIND USE SPLIT PEAS FLOUR..
Cindy Ramotar
I have to thank you so much for posting these great recipes! I too am Guyanese American and live outside of queens, ny. Its pretty difficult to find foods that come close to my Mom's home cooking. I know my husband appreciates it!
By any chance do you have a recipe for Karhi and also tambrind chutney?
Thank you again!
Alica
Hi Selena,
Glad it turned out well! π
Alica
malika maxwell
Hi I tried this recipe my flavor was good the only problem I had was it was sucking up too much oil, what did I do wrong?
malika maxwell
HI TRIED THIS RECIPE MY FLAVOR WAS GOOD THE ONLY PROBLEM WAS IT WAS SUCKING UP TOO MUCH OIL, WHAT DID I DO WRONG?
Daniel Singh
Your blog is THE BEST. I have made multiple recipes all with great success. Can you add a recipe for mango achar? My life would be complete
Therese Diouf
Hi Alica,
Congratulations, your blog is just great. I am not guyanese, have never been there, never eaten the food but I am just passionate about Guyane. I have made the pholourie and my family just loved it, crunchy, tasty, everything yummy!!!
you have colonised a senegalese family now with your blog, we'll be making guyanese food often!!
Cheers!!!
Therese ( from Senegal)
Alica
Hi Malika,
You want to make sure the oil is hot enough. You'll know b/c the pholourie will float to the top right away. If it doesn't it will spend too much time in the oil. Draining it on lots of paper towels is important too. Hope this helps.
Alica
Alica
Hi Daniel,
Thanks for your kind words :). I will add your mango achar request to my list!
Alica
Alica
Hi Therese,
Thank you so much! I am glad you and your family enjoyed the pholourie! If there's any other way I can help, let me know :)!
Alica
ezeezee5
Do you have the dipping sauce recipe that usally goes with this?
Alica
Hi there,
I have a recipe for mango sour on the site- is that the one you are looking for? If so, it should be on the recipe list. I don't have the mango achar recipe that is in the picture.
Alica
NiecyB
I'm so excited to try this recipe! By any chance do you have a recipe for tamarind sour?
Val Khan
Would you please, Please, PLEASE post a recipe for any one of the following: Mango Achar, Lime Achar, or Lime Sour. My husband is originally from Berbice, Guyana and he'd absolutely LOVE a true authentic Guyanese recipe for any one of those. Much love & appreciation.
Val & Alim Khan
Exploding Mary
In Buffalo there is a Caribbean restaurant called Michelle's ( michellescaribbeancuisine.com ) that I was looking up, as I heard they have some good vegetarian dishes-- phlourie being one of them. If you're ever in town, you'll have to check it out! meantime, thanks for the recipe; I'd want to make mine from scratch also. Scotch Bonnets aren't too difficult to find here (Tops has them sometimes, and Price-Rite, usually, but I wonder how a fruity habanero would be instead?
Michelle Edwards
Trying out this recipe today
daycia
Hi Alicia,
This recipe is so amazing it came out perfect.. BTW your presentation is amazing.
Where do you get your dishes and utensils, I love them.
Keep up the good work!
Daycia
Alica
Hi Daycia,
I'm glad to hear the recipe worked out for you! Thanks for your kind words. I get my props/dishes from different places- homegoods, yard sales, thrift shops etc. I just look for what catches my eye :). Thanks for stopping by.
daycia
Hi Alicia,
This recipe is so amazing it came out perfect.. BTW your presentation is amazing.
Where do you get your dishes and utensils, I love them.
Keep up the good work!
Daycia
Michelle Brijanand
How to make soft barra
c8a3af0e-abad-11e4-b781-cbc691432647
I'm waiting , waiting for the mango achar recipe .... don't keep it too long π
Think you're doing well with the recipes girl ~x
My3Monkeys
Does this recipe lean more towards peas or flour? I'm weird and like flourie as some call it. Hope you understand what I mean. Thanks.
Tyger16314
Powerful, just powerful! The second time I tried this pholourie recipe, it came out fabulous! Wish I could take all the credit. But the truth is that this is a FANTASTIC pholourie recipe. Thank you again, my dear Friend!
Unknown
Big fan of your website. Thank you so much!! Iv'e been cooking up a storm!! Its the first time I've made potato balls and I forgot to add the flour to the polurie mixture until about 45 minutes of mixture resting. Am I still good to go?
Alica
Yep, you should be fine! Glad you're enjoying the site π
GrannyD GrannyD
You are indeed the best. This is good Seva for your Karma. Keep up the good work. Your great photography which I have never seen in any cookbook before even in Martha Stewart speaks out and it has helped so many to understand the recipe better than I have ever seen before. You do have a third eye that understands how to make things work 100%. God Bless
Simone
You take beautiful photographs. Can't wait to try this recipe!
Lisa
Are you going to add any new recipes? I love your recipes.
Unknown
Amazing! I must share. It looks just like my mother's perfect batch. #memories
Sebastian Wahl
Great! Have you posted the amchar recipe yet?
Unknown
I just made them with mango sour and OMG there absolutly amazing!!! Thank you for having such a fabulous page!!!
Nicholas Sharma
Mango Achar Recipe needs to be recovered and restored, the lost art of Mango Achar π
Karen in Texas
Love your phoularie recipe. So can I premix the split peas, garlic and pepper the night before I have to cook it??
Alica
Hi Karen, you can premix the entire batter even with the flour. Cover it tightly and refrigerate. The next day let the batter come down to room temperature a bit before frying. Hope this helps!
P.S. I love to Blog
I live in Canada and can't tell you enough how greatful I am to see these recipes. When I ask my grandmother for recipes you just 'average' :). I can't wait to try this recipe today. When I am making recipes off of your blog and your dad tells you it tastes better than your moms. 'Uh oh I am in trouble' thank you so much for sharing.
Ashley
Hello,
I am a fan of your blog. I love love Pholourie & the sour! As a fellow Guyanese lady living in Toronto,ON,Canada, finding West Indian food isn't hard, but it's hard to find food like my mother and stepdad made. Authentic dishes, you know? They're both passed on, and I have no recipes. Another issue for me is having Celiac Disease, so finally finding a recipe for something I love that I can eat again is such a gift and blessing. Thank you so kindly for sharing! Keep up the spectacular work, you are extremely talented, and take incredible photos! Blessings...xo
Steve Rodrigues
great job!!
N kumar
Amazing the word Phulouri and achar ( mango ) are being used in my hometown Patna in India, in a state called Bihar. The method described here is also same. Great similarity.
Min
This looks amazing, Iβll have to try it. Do you have a recipe for Guyanese bara? Thanks!
Nelly
Hi there I am trying to make the recipe but I donβt see a measurement for the baking powder. Thanks!
Alica
Hi Nelly,
Itβs 1 tsp, hope you enjoy the pholourie! π