Pholourie with Tamarind Chutney

Ingredients

• 1 cup (200g) split peas, soaked overnight 1 cup (200g) split peas, soaked overnight
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat) 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 cup (235ml) water 1 cup (235ml) water
• Vegetable oil, for frying Vegetable oil, for frying
• For the Tamarind Chutney: For the Tamarind Chutney:
• 1 cup (200g) tamarind pulp 1 cup (200g) tamarind pulp
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1 cup (235ml) water 1 cup (235ml) water
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 50g, 10g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Drain the soaked split peas and transfer them to a blender or food processor. Blend until you have a smooth paste.
2. 2.
   In a large mixing bowl, combine the split pea paste, all-purpose flour, baking powder, cumin, turmeric, garlic powder, salt, black pepper, and cayenne pepper (if using). Mix well.
3. 3.
   Gradually add water to the mixture, stirring continuously, until you have a thick batter consistency.
4. 4.
   Heat vegetable oil in a deep pan or pot over medium-high heat.
5. 5.
   Using a spoon or your hands, drop small portions of the batter into the hot oil, shaping them into small fritters. Fry the fritters until they turn golden brown and crispy, about 3-4 minutes per side. Remove them from the oil and drain on a paper towel-lined plate.
6. 6.
   For the tamarind chutney, combine tamarind pulp, brown sugar, water, cumin, coriander, ginger, chili powder, and salt in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and reaches a chutney-like consistency.
7. 7.
   Serve the Pholourie hot with the tamarind chutney on the side for dipping.

Treat your ingredients with care...

• Split peas — Soaking the split peas overnight helps in achieving a smoother paste consistency. If you're short on time, you can also use canned split peas, but make sure to drain and rinse them before blending.
• Tamarind pulp — If using tamarind pulp with seeds, remove the seeds before using. You can also use tamarind concentrate or paste as a substitute, adjusting the quantity according to taste.

Tips & Tricks

• For extra flavor, you can add finely chopped onions, scallions, or cilantro to the batter before frying.
• Adjust the amount of cayenne pepper in the batter according to your spice preference.
• To achieve perfectly crispy fritters, make sure the oil is hot enough before frying. You can test it by dropping a small amount of batter into the oil – if it sizzles and rises to the surface immediately, the oil is ready.
• Serve the Pholourie immediately after frying for the best texture and taste.
• If you prefer a smoother consistency for the tamarind chutney, you can strain it through a fine-mesh sieve before serving.

Serving advice

Serve the Pholourie as a snack or appetizer, accompanied by the tangy tamarind chutney for dipping. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the golden-brown Pholourie fritters on a platter, placing a small bowl of tamarind chutney in the center. Sprinkle some extra cumin powder or chili flakes on top for a touch of color and spice.