The Easiest Pholourie Recipe

A savoury fritter seasoned with curry and commonly paired with chutney

How to Make Pholourie

Well yes. This is the perfect snack to be posting on a Friday. I usually don't post on a Friday but after Cinco de Mayo I think pholourie (sometimes also spelt as polourie or phulourie) is the ideal recovery food.

This is a very popular snack not just in TnT (Trinidad and Tobago) but also in Guyana and Suriname. They are multi-events eats. Don't be surprised to find them at birthday parties, or just friends hanging out.

I have whipped up batches just to watch movies. It's like the island popcorn. And it is so easy to make.

But this recipe is not your traditional pholourie recipe. You see I can't do dhal (split peas in flour), so my roti skin is also always just flour. Yes.. I said it. I don't like my dhalpourie with split peas in it. The horror.

So this is my pholourie.

These fried balls are flavored with a little curry, and though can be eaten plain is even better dipped in some sort of chutney, personally I prefer some tambran (tamarind) chutney.
After years of buying this from the little parlor on the roadside in $1 bags filled halfway with some type of dipping sauce, I finally started to make these at home myself.

I confess, a few times I've made pholourie from the packs. They sell these packs of pre-done flour mix, where you have to just add water and fry. They are not bad. I've used this for years.

Then you make your own from scratch. Whaaaaat!! Why was I using this pack mix all this time?

An easy recipe to make Pholourie

Mixing from the pack and mixing from scratch takes just about the same time. The only delay is leaving the mixture to raise a little. And during that time, you can make your own chutney if you don't have any bottled ones.

Some people like to use saffron instead of curry but I much rather the curry flavor.

Split peas is traditionally used in the flour mixture but that requires some overnight soaking of the split peas. This recipe is the quicker version, plus as I I'm not too much of a split peas fan. I only want it in dhal and rice or in my cookup rice.

So if you are split peas in pholourie kinda person, sorry this recipe is not for you. You can find a traditional recipe with split peas here.

Pholourie is usually round. Ha. Well most times. It's something I have to work on. Sometimes they are round with a tail. Sometimes they are shaped like a mouse. But who cares once they taste good?

Pholourie Recipe

I love stuffing a few plains ones into my mouth. The curry gives these fry balls a flavor that really doesn't require much, BUT who wants to just have plain old pholurie?

Just take one and dip it into some chutney; be it tamarind, cucumber, mango or pineapple.

Pholourie Recipe

I assure you, you will not stop dipping and popping these into your mouth.

Love them!

yield: Serves 4print recipe

Easy Pholourie

An easy recipe on how to make pholourie, a fried, spiced, flour mixture popularly eaten as a snack in Trinidad and Tobago, Guyana and Suriname.
prep time: 45 MINScook time: 15 MINStotal time: 60 mins


  • 2 cups self-raising flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/2 teaspoon curry powder
  • 1 teaspoon instant yeast
  • 1 teaspoon baking powder
  • 1 1/3 cups water
  • Oil for deep frying


  1. Mix all ingredients together and leave to sit for 30 minutes
  2. Heat oil in a frying pan on medium high heat
  3. When hot, using double spoons, drop batter into oil and fry till brown
  4. Drain on paper towel
  5. Serve
Created using The Recipes Generator

Pholourie Recipe

Looking for a dip for this:

Tambaran Sauce

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