by: Seema Racela
Pholourie is a delicious Guyanese and Trinidadian snack usually served with a sour hot sauce (called mango sour). My mom makes hers with split pea flour, but I like to make mine with pressure cooked channa (a.k.a., garbanzo beans or chickpeas). I use Craic's Clark Farm Harvest fermented hot sauce in place of the “green seasoning,” as it tastes so similar. My mom really likes it, which means it’s pretty tasty! Enjoy!
-1/2 cup pressure cooked garbanzo beans (I use Eden brand, which is already pressure cooked )
-3/4 cup warm water
-1 teaspoon fermented hot sauce such as Craic's Clark Farm Harvest (plus more for serving)
-1 cup lectin free flour
-1 teaspoon salt
-2 teaspoons corn and aluminum free baking powder
-1/2 teaspoon turmeric
-Avocado oil, for frying
1. Add the beans, water, and hot sauce into a food processor and purée until smooth.
2. Scoop the mixture into a bowl and stir in the flour, salt, baking powder, and turmeric. Mix well.
3. Pour a couple of inches of oil into a pot and heat over medium heat.
4. Drop spoonfuls of the batter into the hot oil. Flip when the bottom begins to brown.
5. After the other side browns, ensure all of the other sides are browned as well.
6. Use a slotted spoon/spatula to transfer the pholourie to a plate lined with a paper towel. Serve with some more sauce. Enjoy!
Soy free, rice free, oat free, potato free, peanut free, cashew free, allergy friendly