Pholourie, YUM! The real question is how the ass to spell that? PO-LORRY? Puh-lour-ie? Well, the debate about the spelling I’d leave to you, but I’d set you straight about the taste.
It’s one of those tasty delicacies that you’d find in our little island. I’m pretty sure everyone who lives here LOVES it. It’s a fried ball of goodness that makes your tummy sing. It’s inexpensive and available almost everywhere and it’s a perfect snack to munch on when that hunger takes you.
These days are quite rainy and nothing screams comfort food more than some hot, fresh, home made poh-lour-ie. When you’re freezing and you bite into that warm, crunchy yumminess, you’d be transported straight back to your childhood.
This is one of my aunty’s recipes. I loved her pholourie since I remember knowing of its existence. Nothing beats a home made seasoned Aunty Kathy’s pholourie. I had written down the recipe all excited while I was adapting it with my little twists, but of course, my mother only saw a torn copy book page with some crapaud-foot handwriting, and in her own motherly way, she throw the damn thing away. So without further ado, I share with you this life changing recipe (that I’m forced to recall from memory).
Shit. I said I didn’t like long ass intros and here I am doing just that. Whoops.
2 cups all-purpose flour
1 packet pholourie mix (this is roughly 2 cups)
1 packet of yeast
1 Tbsp of sugar
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp saffron
6 garlic cloves, finely minced
14 leaves of shadon beni, finely minced
1 3/4 cups of water
1 pinch of geera
Oil for frying
- Mix flour, pholourie mix, yeast, sugar, baking powder and salt in a bowl.
- Mix saffron with 1/4 cup of warm water and add to mixture.
- With the remaining 1 1/2 cups of water, add the finely minced garlic and shandon beni.
- Add the liquid mixture to the flour mixture until a paste is formed.
- Sprinkle a pinch of geera into mixture and stir in well.
- Cover and let rise for an hour.
- Heat oil, test by dropping a small amount of the batter in, if it starts to bubble, the oil is ready.Grease hands with oil and form small balls with mixture. DO NOT PUNCH DOWN MIXTURE BEFORE MAKING THE BALLS.
- Fry until golden brown.
- Drain on paper towels.
- Serve with chutney of your choice.
I said balls a satisfyingly amount of times in this post. However, my pholourie did not come out as perfect balls because I burnt my hand and was really mad. LOL! Be careful with the oil muffins, ‘cuz it hurts like a bitch.
If you try this recipe, holla and share some with ya girl.