Trinidadian Pholourie is one of the many East Indian street foods I grew up eating.. I remember buying pholourie from an Indian lady selling under the rum shop on Friday evenings and Saturdays. Yes, I was allowed to go to by the rum-shop as a kid and buy street food and other delicacies.
A rum-shop will be considered somewhat of a bar in the USA. I love my Trinidadian Pholourie – Very Rugged
(The lady did not sell under or by, she sold her delicious goods in front of the rum shop.)
Serve as an appetizer with a delicious tamarind sauce
This is something we never made at my house when I was growing up, my father was not a big lover of east Indian fried foods, so pholourie was one of the delicacies which was always bought on the weekends, and at recess time in school. I was about 19 years old when I made my first batch of the good tasting Trinidadian pholourie. I had moved out of my parents home and on my own, and the area where I moved to, well one can say ,there were no one selling pholourie on the weekend, instead there were things like sweetbread, coconut drops , pone etc! a lot of the creole type of sweets, but no Indian street food.
I was forced to make my Trinidadian Pholourie-Very Rugged myself.
Mix all ingredients together and blend until smooth, it should have the texture of a pancake batter or like a thick smoothie
When you drop the pholourie batter into the oil, it should immediately pop up.
Turn the rugged pholourie balls while they are frying so that they can evenly brown.
These are so nice and fluffy and tender on the inside and they are not greasy at all.
Pholourie can be eaten on it’s own, But it’s best eaten with some type of spicy chutney or sauce.
Below is a spicy and saucy mango kuchela