Step 1 of 5
Pholourie
Blend the soaked split peas with the garlic, scotch bonnet and about 150 ml of water to a thick, slightly grainy paste. Scrape down as needed.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pholourie take?
5 hr 35 min all in — 15 min prep, 20 min cook, 5 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegan, Vegetarian, Dairy-free.
8 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Blender, Mixing bowl, Saucepan, Spider or strainer.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
How much sugar?
3 tbsp of Sugar.
What can I use instead?
Yellow split peas → Chickpea flour. Use 150 g. Heavier and more falafel-like, but still a good fritter.
What should I watch for?
Too hot and they brown outside while raw inside. Test one and cut it open.
Any tips from this recipe?
The trick for round pholourie is to squeeze batter through a fist and scoop it off with a wet spoon, the way vendors do. Split pea flour (sold as dal flour or besan's cousin) can replace the soaked peas: use 150 g and add water to the same batter thickness. They go soft after an hour. Make them last and eat them first.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.