Trinidadian Pholourie

Ingredients

• 1 cup dried yellow split peas, soaked overnight
• 1 cup all-purpose flour
• 1 tsp ground turmeric
• 1 tsp baking powder
• 3 cloves garlic
• 1/2 tsp ground cumin
• 1 scallion, roughly chopped
• 1 cup water, or as needed
• Salt to taste
• Vegetable oil, for frying
• 1/2 cup tamarind pulp
• 1/4 cup sugar
• 1 small chili, finely chopped

Before you cook

• Drain the soaked split peas.
• Blend the split peas, garlic and scallion with 1/2 cup water until smooth.
• Simmer the tamarind pulp with the sugar and 1/2 cup water for 5 minutes, then strain to make the chutney and stir in the chopped chili.

Steps

1. Whisk the flour, turmeric, baking powder and cumin together in a large bowl.
2. Stir the blended split pea mixture into the dry ingredients.
3. Add salt and enough of the remaining water to make a thick, smooth batter.
4. Cover the batter and let it rest at room temperature for 20 minutes.
5. Pour vegetable oil into a deep pot to a depth of 3 inches.
6. Heat the oil to 350°F (175°C).
7. Scoop a heaping teaspoon of batter and carefully drop it into the hot oil.
8. Repeat to add several more spoonfuls without crowding the pot.
9. Fry for 4 to 5 minutes, turning occasionally, until deep golden brown all over.
10. Lift the pholourie out with a slotted spoon and drain on paper towels.
11. Repeat with the remaining batter.
12. Serve warm with the tamarind chutney for dipping.