Phulouri (Caribbean)

This is one of my favorite snacks. You can eat it with a chatni (Hindi for chutney. In fact, the English word 'chutney' was derived from the Hindi word chatni). I recommend tamarind, as it's my favorite. But it also tastes good with mint or mango chatni. Phulouri is a very delightful snack. In Grenada it is surprisingly not as popular as channa, aloo pie, kurma, or channa bara (commonly nicknamed doubles due to its similarity to the Trinidadian snack; doubles, although they are strikingly different. Reminds me of the dish oil down; the dish called by that name in Grenada is very different from the dish with the same name in the other islands). Phulouri can also be made into a sort of curried 'veggie meat' dish, named Kurhi (not 'curry').




2 cups split peas or channa (chick peas/garbanzo beans), ground
1 cup flour
1/2 tsp saffron (turmeric), ground
1/2 tsp geera (cumin), ground
3 tsp baking powder
1/2 tsp cheyenne pepper or minced hot pepper
1 tsp salt
2 cups oil
3/4 cup water

• In a large bowl, combine all dry ingredients (and minced hot pepper, if using).



• Slowly add water and mix until a thick batter is formed (it may be necessary to add more water).



• In a large pan, heat oil on medium setting.



• When hot, drop teaspoonfuls and fry until golden.
  
  

Serve with a chatni.

Serves 4-6

© Kimberly Joseph