Spinach Phulourie & Tamarind Chutney
The Spinach variation of the classic Caribbean split pea fritter from Trinidad with freshly made Caribbean style tamarind chutney.
Phulourie are one of the most popular Indo-Caribbean snacks in places like Trinidad and Guyana.
In this version of phulourie, I added a twist to make them healthier. Not only did I include whole grain flour, but also added spinach. Although they are still deep fried, you might want to try them out in an Air Fryer to make them even healthier!
Freshly Made Caribbean Style Tamarind Chutney makes these Spinach Phulourie even better!
My favorite green is spinach because I don’t like bitter greens. That’s why the most common vegetable on this blog is spinach. If you love spinach as much as I do, this is the place for you with lot of Spinach Recipes. Here are just a few!
- Spinach Pesto Pasta
- Spinach Mangodi (Indian Spinach Sun Dried Lentil Curry)
- Spinach Egg White Omelette
- Rishta Palak – Kashmiri Lamb Meatballs in Spinach Curry
- Spinach Harissa Hummus
- Apricot Spinach Salad
Crispy on the outside and soft on the inside. These are great to serve up at your next party!
Dip it in some chutney and it’s the perfect bite!
How to Make Spinach Phulourie
Tamarind Chutney Ingredients
- 7 oz. tamarind pulp
- 1 Scotch Bonnet pepper/ Habanero
- 2 cloves garlic
- 5 leaves Shadoe Beny 1/4 cup cilantro can be used as a substitute
- 3 tablespoons brown sugar
- 2 cups water
- 1 pinch salt
Spinach Phulourie Ingredients
- 1 1/2 cups yellow split peas soaked overnight
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 2 cloves garlic
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons roasted cumin powder
- 1 1/2 teaspoons salt
- 3 teaspoons baking powder
- 1/2 Scotch Bonnet/Habanero pepper
- 2 cups spinach leaves firmly packed
- 2/3 cup water
- Let's make the chutney first so it has time to chill.
- Boil water. Pour over tamarind pulp and let sit for 20 minutes. Strain the pulp, pressing out all of the liquid, until you only have dry pulp remaining and discard the pulp.
- Using a food processor or mortar and pestle, grind the garlic, shadoe beny and Scotch Bonnet well.
- In a saucepan, combine tamarind liquid, with grinded garlic, etc. Add brown sugar and salt.
- Bring to a boil. Simmer for 20 minutes.
- Strain and cool.
- In a food processor, combine spinach, garlic and Scotch Bonnet. Process well. Add split peas and process well, scraping the sides of the processor every few minutes, to ensure a properly processed spinach-split pea paste.
- Transfer to a large bowl and add all other ingredients. Mix well.
- Heat enough oil for deep frying to 350 F. Add spoonfuls of batter and fry until browned on all sides.
- Serve spinach phulourie with the tamarind chutney.
Spinach Phulourie & Tamarind Chutney makes the perfect Vegetarian snack!
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