The Easiest Pholourie Recipe

May 6, 2016
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 need a snack.

And 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 do not like dhal (split peas) in flour. I really, really do not. Infact, I also much prefer my roti skin to be just flour. Yes.. I said it. I don't like dhalpourie.

So this is my pholourie recipe. A recipe I made so that I could enjoy this specialty but in my way.

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.

I remember us buying bags of this from little parlor outside the fence in high school.

Those days they were $1 bags filled halfway with some type of dipping sauce. Soaked down. I loved it.

Then I finally started to make these at home myself.

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.

Honestly they are not bad at all. But those too are mixed with split peas and I end up only eating like 4 and I'm done eating.

I don't want to just eat 4 pholourie. So I decided to come up with a recipe that would satisfy my taste buds and greediness.

An easy recipe to make Pholourie

Mixing from the pack and making from scratch might take about the same time if you think you about it. The only delay is leaving the mixture to raise a little.

During your down time with the mixture, I suggest you use that time to make whatever type of dipping sauce you are going to make.

If you don't have the time, or the patience to mixup a dip, you can try the store bought chutneys. I especially like the mango chutney from Callaloo Box. You can buy from there here.

Sometimes I may use saffron instead of curry but I much rather the curry flavor.

Split peas is traditionally used in the flour mixture. That requires some overnight soaking of the split peas. This recipe is the quicker version, plus as I mentioned 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 normally 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!

Other Caribbean Snacks:

Snacks, Dessert, Street Food
Yield: 4
Author: Renz @ HomeMadeZagat


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 MCook time: 15 MTotal time: 60 M


  • 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
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Pholourie Recipe

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Renz HomeMadeZagat
Renz HomeMadeZagat

Hi guys, I’m Renz. I am the chief cook and bottle washer here at HomeMadeZagat. I am here sharing Caribbean recipes that I grew up eating and new ones I’ve fallen in love with over the years. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes.