Pholourie

Name: Pholourie
Total time: 25 min
Ingredients: 60 g/2¼ oz/scant ½ cup chickpea/gram flour; 1½ teaspoons baking powder; 2 teaspoons sea salt; 2 teaspoons ground turmeric; 2 teaspoons fast-action/instant active dried yeast; 2 teaspoons fast-action/instant active dried yeast; ¼ teaspoon ground cumin/jeera; ¼ teaspoon ground cumin/jeera; 350–450 ml/12–16 fl oz/1½–1¾ cups warm water; About 700 ml/24 fl oz/3 cups vegetable oil, for deep-frying; ¼–1 red Scotch bonnet chilli (see Scotch Bonnet for Newbies); ¼–1 red Scotch bonnet chilli (see Scotch Bonnet for Newbies); 1 teaspoon fresh coriander/cilantro or ground coriander; 1 teaspoon fresh coriander/cilantro or ground coriander; 240 g/8½ oz/1¾ cups plain/all-purpose flour; 1 teaspoon fresh coriander/cilantro or ground coriander; 60 g/2¼ oz/scant ½ cup chickpea/gram flour; 240 g/8½ oz/1¾ cups plain/all-purpose flour

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Ingredients

¼–1 red Scotch bonnet chilli (see Scotch Bonnet for Newbies)
1 teaspoon fresh coriander/cilantro or ground c

Starter
Snack
Vegan

Method

Finely slice the Scotch bonnet and finely chop the fresh coriander/cilantro (if using).
Combine all the dry ingredients – that’s everything except the water and oil – in a large bowl and mix gently. Add the Scotch bonnet and fresh or ground coriander. When handling the Scotch bonnet, be sure to wear food hygiene gloves or wash your hands thoroughly afterwards.<