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Spinach Phulourie

Trini style split pea fritters in a spinach variation with tamarind chutney.
Prep Time30 minutes
Cook Time35 minutes
Soaking Time8 hours
Total Time1 hour 5 minutes
Course: Appetizer, Snack
Cuisine: Caribbean
Servings: 30 people
Calories: 70.61kcal

Ingredients

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

Instructions

  • 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.

Video

Nutrition

Calories: 70.61kcal | Carbohydrates: 14.83g | Protein: 3.14g | Fat: 0.26g | Saturated Fat: 0.05g | Sodium: 110.99mg | Fiber: 3.24g | Sugar: 4.32g
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