TRINI PHOLOURIE 🇹🇹- lightest, tastiest, softest, pholourie recipe/ perfect with chutney (#8)

A true Trini snack to have with any chutney of your choice...tamarind, mango chutney etc.
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CHAPTERS-
00:00- INTRODUCTION
00:33- INGREDIENTS
00:57- STEP 1- ADD ALL (DRY) INGREDIENTS TOGETHER
01:09- STEP 2- STIR/ MIX ALL DRY INGREDIENTS BEFORE ADDING WATER
01:24- STEP 3- ADD WARM WATER AND MIX
02:16- STEP 4- COVER & LEAVE TO REST
02:43- STEP 5- FRYING THE PHOLOURIE

INGREDIENTS:-
Yields about 70 to 80 balls.

ALL PURPOSE, BLEACHED FLOUR- 3 cups (you may use LESS..see method below)
BAKING POWDER- 1 tsp
YEAST- 1 tsp
SALT -1/2 tsp
BROWN SUGAR- 1/2 tsp
SAFFRON / TUMERIC POWDER- 1 1/2 tsp
WARM WATER- I used 3 cups all purpose, bleached flour but it may be LESS depending on type of flour..eg. with unbleached flour I used 2 1/2 cups. So note that different types of flour will use varying amounts of water...so best to add water bit by bit till you reach desired consistency. Also depending on how humid (the amount of moisture in the air) it is inside your home will affect the amount of water you use.
SPLIT PEAS POWDER (OPTIONAL) - 2 TBSP

1) Add all dry ingredients together.
2) Mix thoroughly with spoon or hands.
3) Add WARM water little by little and mix till desired consistency is reached (THIS STEP IS IMPORTANT TO MAKE YOUR PHOLOURIE RISE)
Can divide into smaller bowls and add food colouring (natural or artificial) at this stage.
((( Add enough water so dough is wet enough to be dropped from a spoon or your hand when suspended in the air.))))
4) Cover & leave to rest for 2 hrs.
5) Heat oil to very hot and FRY till golden brown (keep turning so it doesn't stick).

Enjoy!
Helen
xoxo

SERVE WITH A CHUTNEY OF YOUR CHOICE
TAMARIND CHUTNEY-    • TAMARIND CHUTNEY 🇹🇹 / SAUCE-  a perfe...  
MANGO CHUTNEY- coming soon







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#pholourietrinistyle


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