There are just some foods that evoke feelings of happiness and nostalgia, inevitably causing waves of pleasant memories to wash over you. Pholourie is one such snack for me. I was born and raised in Trinidad, and this snack was a favorite at parties and family gatherings. But the fondest memory it rushes back to me is those weekend nights when my parents, three sisters, and I would settle in our TV room all excited and ready for a movie only for one of them to turn to me and ask, “Wen, can you make some pholourie?” It was like the popcorn of Trini snacks for us. And I always did! There was no resisting the crunch of those golden nuggets adorned in the spicy mango chutney we dipped it in. There is no pholourie without mango chutney! Culinary sacrilege!
The delicacy originated in Trinidad and Tobago when it was brought over by Indian immigrants in the 19th century, and became an inherent part of the Trini culture. The original recipe was evolved as the immigrants had to use ingredients available in their new home. It’s now a much-sought-out street food found at street carts on busy corners, and has even made it’s way to neighboring Guyana and Suriname.
While the traditional recipe calls for the chadon beni herb, it’s not available here in the States (at least I haven’t found any), I used cilantro leave instead.
Directions for the water/pepper mix:
Directions for the Pholourie dough:
Directions for deep frying:
Directions for Mango Chutney:
Tips for buying green mango:
- The skin should be green in color.
- It should be very firm to the touch and should not give when pressed with your thumb.
- It should not have any dark spots or blemishes.
- When you cut it, the flesh of the mango should have a light green color with a slight tinge of yellow.
By Wendy Anthony
Wendy is from the sunny, twin-island republic of Trinidad and Tobago. Walking along the beach; feeling wet sand under her feet; and gazing at a clear, blue Caribbean sky, was one of the things she enjoyed the most growing up in Trinidad. That and of course, Trinidadian cuisine! There’s nothing like Trini food!
Although she first came to the States to pursue her love and passion for journalism, Wendy enjoys using words to express herself beyond the discipline of just news. She is passionate about using the power of the written word to share her experiences with and to motivate and inspire others, but also to tell the stories that are unique to each person.
- Ingredients for the Pholourie batter
- 4 cups flour
- 10 Tbsp cilantro or 10 chadon beni leaves
- 1 serrano pepper or 6 chili pepper or 1 scotch bonnet
- 1/2 tsp turmeric (saffron powder)
- 1 tsp salt
- 1 tsp yeast
- 1 1/3 cups water
- oil for deep frying
- Ingredients for Mango Chutney
- 1 green mango
- 1 serrano pepper or 6 chili peppers or scotch bonnet
- 1/4 tsp salt
- 2 cloves garlic
- 2 Tbsp cilantro or 2 chadon beni leaves
- juice of 1 lime
- dash of black pepper
- -Directions for water/pepper mix
- Add grind cilantro leaves, peppers and garlic in a mortar.
- Work with the pestle to acquire a smooth/ paste consistency.
- Transfer the pepper paste to a separate bowl and add the water. Stirr well to blend. Reserve it. -Directions for Pholourie dough
- In a large bowl, add all dry ingredients and mix well.
- Pour the water/pepper mix into the bowl of dry ingredients, three tablespoon at a time, mixing until all of the liquid is used. The consistency must be a smooth paste, add more water if necessary.
- Set aside in a warm room to raise for about 1 hour. -Directions for deep frying
- Heat oil in a heavy skillet and drop pholourie batter 1 tablespoon at a time into the hot oil.
- Cook until golden Brown.
- Place Pholourie on paper towel and garnish with grinder cilantro and lime slices. -Directions for Mango Chutney
- Juice the lime.
- Peel and chop the green mango. Add all ingredients to a food processor and puree till smooth.
- Serve the Mango Chutney as dip for the Pholourie.