Trini Pholourie

Ingredients

• 3 Cups All Purpose flour
• 3/4 Cup of split pea powder or cooked pureed yellow split peas
• 1 1/2 Tsp Instant Yeast
• 1 Tsp Baking powder
• 1 Tsp Salt
• 3/4 Tsp Turmeric
• 1 Tsp Bhandania or Culantro
• 2 Cloves Garlic
• Water 
• 1 litre Canola or Vegetable Oil (for frying)

Method

1. Place garlic and 3 leaves bhandania in a mini chopper with 2 tbsp water until its finely chopped
2. Add all dry ingredients into a medium sized mixing bowl and stir, then add the garlic bhandania mix.
3.  

   

   A photo of the batter-like dough
   provided by my friend.

   Start adding water to the flour mixture little by little and squeeze through fingers until a very wet & sticky dough is formed. A consistency almost like a batter that is a bit too thick. Mix dough with wooden spoon or by hand vigorously for about 2 mins to incorporate some air for a lighter texture.
4. Cover the bowl with plastic wrap and let rise in a warm place. It should double in size. I used my oven at 170F for 1.5 hours because my kitchen is colder.
5. Use a deep fryer or a Pot for frying. Pour in Canola or Vegetable Oil. 
6. When oil is at the right temperature 330 degrees F.  You can use two eating spoons to drop batter into the oil or by hand to form little balls.
7.  If using the hand method, have a bowl of water for your hand to dip into, dip your hand in water then pick up pholourie batter and make hand into a fist, turn hand up side down thumb side down and squeeze batter gently into the hot oil through thumb and index finger with your entire hand remaining closed. Don't worry if they're not perfect. This skill takes time. use spoons if you're not comfortable.
8. Remember to keep fire at medium heat to ensure the pholourie is fully cooked through without turning brown. Should be yellow in colour and fluffy inside. 
9. Mix around in the oil and fry for about 4 mins with each batch. 
10. Remove pholourie once cooked and place on paper towel in a bowl so excess oil can drain off.
11. Enjoy with any type of chutney. My personal favourites are tamarind and mango.