RCI-SN.002.0243.001
Phulourie
Phulourie from the Recidemia collection
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- pt split peas½ unitor 1 lb ground split peas flour
- ½ cup
- 1 teaspoon
- garlic2 - 3 clovesground
- 1 unit
- 1 unit
- ¼ teaspoon
- ground gheera (cumin)½ teaspoon
- 1 unit
Method
1
In a large mixing bowl, combine the flour, baking powder, turmeric, and salt, whisking them together until evenly distributed.
3 minutes
2
Add the minced or grated garlic to the dry ingredients, then pour in the beaten egg and mix well.
2 minutes
3
Gradually add water to the mixture, stirring continuously until a smooth, thick, drop-able batter forms with no lumps.
3 minutes
4
Cover the batter and allow it to rest so the leavening agent can activate and the flavors can meld together.
10 minutes
5
Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of at least 3 inches and heat it over medium-high heat until it reaches 350°F (175°C).
7 minutes
6
Using a spoon or your fingers, carefully drop small portions of batter into the hot oil, frying in batches to avoid overcrowding the pot.
4 minutes
7
Fry the phulourie, turning occasionally, until they are golden brown and cooked through, then remove them with a slotted spoon.
5 minutes
8
Drain the fried phulourie on a plate lined with paper towels and serve hot with your choice of tamarind sauce or mango chutney.
2 minutes