Pholourie is a very popular Trinidad and Tobago snack, with East India roots. Spices like turmeric and garam masala give these little balls of chickpeas a punch of flavor. We've opted to bake these instead of fry for a healthier option.
½ cup yellow split peas
2 cups all purpose flour
¾ teaspoon instant yeast
1 teaspoon baking powder
1 teaspoon ground turmeric
1 tsp garam masala or Madras curry powder
1 tsp chaat masala (optional)
4 cloves garlic, minced
1½ cups water
Canola oil, to pan sear
1. Grind yellow split peas in a food processor or blender. Add flour and all dry ingredients. Add water to create a pancake like batter. Cover with a damp towel and let sit, 1-2 hours.
2. Preheat oven to 350 degrees F. In a skillet, add oil to medium-high heat. Drop spoonful of batter onto skillet and brown on all sides, working in batches.
3. Once finished, add pholourie to greased baking pan and bake, 10-15 minutes, until cooked through middle. Serve with chaat masala spices, chutney, yogurt or spicy sauce and enjoy!