Green Pea Poulourie Food

GUYANESE PHOLOURIE

Steps:

• In a bowl soak dry split peas with about 1 1/2 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.

GREEN PEA POULOURIE

Steps:

• Pick through the split peas removing rocks, then rinse. Soak, covered by 2-inches of water until soft enough to be broken with your fingernail, 3 hours to overnight.
• When soft, drain peas, then puree in 1 cup batches in a food processor or blender until smooth along with the garlic, curry powder, salt, and serrano pepper. Add water as needed to make a thick paste. Sift baking powder and 1/2 cup of flour into a large bowl then stir in the pea puree , adding additional flour to make a stiff batter.
• Heat 2 inches of oil in a deep-fryer or deep, heavy skillet over medium-high heat to 375 degrees F (190 degrees C).
• Drop batter by the teaspoonful into the hot oil in batches of about 10. Turn balls when they float and their bottoms turn brown, and continue cooking to brown the other side, about 2 minutes. Drain on paper towels, and sprinkle with additional salt if desired.