Phulourie – Split Pea Fritters

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Last Updated on January 11, 2020 by Chef Mireille

Phulourie – Split Pea Fritters

Phulourie are one of the most popular street foods in Trinidad & Guyana. These vegan snacks are a great option for game day parties!

Phulourie - Split Pea Fritters recipe

Today I am joining a group of bloggers in the Eat the World Challenge. Now all of my regular readers know this challenge was designed for us – people who like to delve deep into the cuisines and cultures around the world. Before we get to today’s Trini recipe, we need to talk a little about Guyana to give you some reference.

Guyana and Suriname, although geographically in South America, are culturally and economically part of the Caribbean. Guyana and Trinidad have very similar cuisines. They are the two Caribbean countries with the largest Indian descended populations.

Many Indians came to these countries in the 1800’s as indentured servants to replace the slave population, that were now free. Today, 42% of Trinidad’s population claim at least partial Indian heritage. The cuisine of India was brought with these Indian transplants, albeit with local adaptations to the recipes.

Phulourie – Split Pea Fritters are basically the Trini version of an Indian pakora or bhaji. Although I am presenting this recipe to represent Trini cuisine, it is just as popular in Guyana.

One of my aunt’s is from Tobago, the sister island of Trinidad. I grew up eating these at most family parties and now I always make them for family get togethers.

They are great for parties. This recipe makes a lot as I am always making it for family get togethers. Once you start making these, they will become a requested item for your family get together’s too.

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This recipe makes about 100 Phulourie – Split Pea Fritters but they are easily reheatable in the oven.

Serve them with your favorite chutneys. You can check out my homemade Tamarind Chutney recipe here!

Phulourie LR 8-2

In the Caribbean, fruit based chutneys like mango and tamarind are more popular than green chutneys.

Phulourie LR 7

RELATED – SPINACH PHULOURIE

Phulourie have a light and airy texture that make them the perfect snack! You won’t be able to resist and will just keep on eating up phulourie!

Phulourie LR 8

Regardless which chutney you prefer, make up a big batch of Phulourie for your next party!

Phulourie LR 6

Visit Trinidad

Before we get to the details on the Phulourie recipe, wouldn’t you like to visit Trinidad where you can taste the famous Bake & Shark from Richard’s on Maracas Beach or try some doubles from any vendor in Port of Spain or visit Soong’s Great Wall, the restaurant in San Fernando, serving up Trini Chinese food for 3 generations!

Check out my travel post here, all about my visit to Trinidad!

Be sure to go through the specialty ingredients and tips below for perfect Phulourie!

Roasted Jeera

Roasted Jeera aka Roasted Cumin powder has a more intense flavor profile than regular ground cumin. If you cannot source roasted cumin powder yourself, it is pretty easy to make.

Simply roast whole cumin seeds in a dry skillet until it starts to change color and becomes fragrant. Grind the roasted cumin seed in a coffee/spice grinder.

Be sure to use a high powered blender to get a very smooth blender. I used the Kitchen Aid blender (link below). However, any good blender like a Ninja, Blendtec or Vitamix would also work well.

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Making Phulourie – Split Pea Fritters

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Phulourie – Split Pea Fritters

Prep Time15 mins
Cook Time20 mins
Resting Time8 hrs
Course: Appetizer
Cuisine: Caribbean
Servings: 35 people
Calories: 59kcal

Equipment

Ingredients

  • 2 cups yellow split peas soaked overnight
  • 2 cloves garlic
  • ½ Scotch Bonnet pepper habanero
  • 1 ½ teaspoons roasted cumin powder
  • ½ teaspoon ground turmeric
  • 2 teaspoons salt
  • 1 ½ cups all purpose flour
  • 4 teaspoons baking powder
  • Oil for frying

Instructions

  • In a high powered blender or food processor, grind the garlic and Scotch Bonnet pepper.
  • Add half of the peas with 1 cup water. Grind to a smooth batter.
  • Add the remaining peas and another cup of water. Grind to a very smooth batter.
  • Transfer to a bowl.
  • Add roasted cumin powder, turmeric and salt. Stir to combine.
  • Add flour and baking powder. Mix until thoroughly combined.
  • Heat enough oil for deep frying.
  • Add about a tablespoon of batter at a time into the hot oil for each fritter.
  • Using a spider, toss continuously so that the fritters will be evenly fried.
  • Fry until golden brown.
  • Remove to a paper towel lined plate to absorb excess oil.
  • Serve with your favorite chutneys.

Notes

The longer the peas soak, the softer they will be and it will be easier to grind to a smooth batter. However, do not soak for more than 2 days, otherwise they will start to ferment.
Recipe yields about 100 phulourie.

Nutrition

Calories: 59kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 164mg | Fiber: 3g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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Check out all the wonderful Trinidad & Tobago dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. Jayasri Ravi

    I make something like this with just moong dal, looks yummy should try out this version, you used scotch bonnet!, my those chillies are so spicy.., I have a episode to write about it!!, lovely clicks

  2. Camilla M. Mann

    Wow! I can’t wait to try this. Pakora are a family favorite; I’ve never heard of this version. It looks SO good. Thanks for sharing.

  3. Evelyne

    Very late visit, but a big welcome to the group 🙂
    I so want to devour a plate of these phulourie. So cool you have family there and have visited.

  4. Priya vj

    5 stars
    Phuloiries look so delicious. These are very similar to the moong dal pakoras from the Indian cuisine . Was planning to make pakora this weekend instead will make phulouries now..

  5. Mayuri Patel

    5 stars
    Similar and yet different to the Indian lentil bhajias or fritters. Phulourie are so soft and fluffy and so tasty they are with the tamarind sauce. About time I made these, as I had the recipe bookmarked for ages.

  6. Mina Joshi

    Your authentic Indian recipes always amaze me as I always think of you as American. I like that you always have a bit of a story behind your recipes. Split pea phulourie is such a traditional dish for us and your are so spongy. I loved serving them with the chutney. These were perfect to serve as a starter. PS: Even the word phulourie is so similar to Gujarati word for fritters!!

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