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Poulourie

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A savoury fritter seasoned with curry and commonly paired with chutney

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?

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?

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.

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

Love them!

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.

INGREDIENTS:

INSTRUCTIONS:

Looking for a dip for this:

Tambaran Sauce

Thanks so much for stopping by and reading my posts. It is much appreciated. Please, if you can like, share, yum and/or pin this, especially if you enjoyed it.

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A savoury fritter seasoned with curry and commonly paired with chutney 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.

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A Hindi wedding provides you with a glimpse of the intricate rites and rituals of the Hindu belief system.

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Anyone from T&T who has dined on authentic Indian dishes, immediately realises that Indo-Trinidadian cooking is a Caribbean experience all on its own and owes as much to its evolution in the west as its origins in the east. Shortly after the arrival of Indian Indentured Immigrants as a source of cheap, reliable labour, Trinidad's Colonial Government, under Lord Harris (1846-54), realised that the newcomers had by necessity, to be fed on food that they were accustomed to in India or else they would suffer malnutrition.

Thus, large quantities of foodstuff began arriving in the colony. Paddy rice (Trinidad was already familiar with creole hill rice or red rice, grown by ex-American black soldiers of the Company Villages), split peas (dhal), ghee, and curry spices, all originally sourced exclusively for the Indians, began to find their way into shops and soon formed a foundational part of the national cuisine.

For new Indo-Trinidadians, the commissary of their assigned estates was supposed to supply them with food rations and clothing for the first year of their five-year contract. This mandatory regulation was often ignored, and some unscrupulous planters even deducted the cost of the rations from the pittance paid to the Indians. Strictly speaking, the standard allowance was as followed: For every male over 18 years of age per month: 45lbs of rice, 9lbs dhal, 1/4 gallon ghee or coconut oil, 1 1/2 lbs salt, 6 lbs saltfish, 2 lbs onions and chilliest. Women and children received half the rations of men.

At the depot for incoming Indians (up to 1917) at Nelson Island, provisions for the transients consisted of rice, pumpkin, freshly-slaughtered mutton, and chapattis. Most estates allowed the Indians provision grounds to supplement the rations. Where garden plots were allotted, and on small homesteads after their contracts expired, the immigrants grew an abundance of food, which by the 1880s had made them the primary source of vegetables, root crops and milk in the island.

Mangoes were a key ingredient, originating of course in India, as were several varieties of squash, including jhingee and lowkie. By infusing the bare ingredients of the commissariat issue with curry and adding the bounty of the vegetable gardens, wholesome talkarees were created.

These were largely enjoyed only by the Indo-Trinidadian community as good, hearty peasant fare until the advent of the roti-shop in the 1940s. With the coming of thousands of American soldiers to the army and airforce bases on the island, roti and curry found a new and enthusiastic connoisseur.

Perhaps the greatest example of cultural fusion and the flagship of Indo-Trinidadian food is the ubiquitous doubles, which was born in the 1940s when an enterprising vendor named Mr Ali combined curried chickpeas (channa) with two fried dough slices (bara) and gave Trinidad and Tobago its staple fast food.

Today, roti, doubles and other Indo-Trini fare has spread to Europe and America through the diaspora, and remains as wildly popular as ever.

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Anyone from T&T who has dined on authentic Indian dishes, immediately realises that Indo-Trinidadian cooking is a Caribbean experience all on its own and owes as much to its evolution in the west as its origins in the east.

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Pholourie with tamarind sauce.

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Indo Trini

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History of Indian Arrival Day

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Clothes

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15. Exquisitely stylized and intricately embroidered, the Gujrat attire is simply eye-catching. Dazzling with vibrant colours, flooded with striking mirror work and stunning jewellery it`s one of the most alluring customs in India. The mirror work and embroidery work forms an integral part of Gujrati Handicrafts irrespective of the community or ethnic group to which they belong, however the workmanship differs.

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Doubles Aloo pie Saheena