Pholourie with tamarind chutney (Trinidadian split pea fritters)
Little golden spiced split pea puffs, crisp outside and fluffy inside, dunked in sweet and sour tamarind chutney.
- Time2 hr 30
- LevelMedium
- Costabout £0.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cover the split peas with boiling water and leave for 2 hours. Drain.
120 min - 2
Blend the peas with the garlic and about 4 tbsp fresh water until a thick, slightly grainy batter forms, like thick porridge. Stir in the turmeric, cumin, baking powder, salt and chilli. Rest for 10 minutes.
10 min - 3
For the chutney, simmer the tamarind, water, sugar, ginger, cumin and chilli flakes for 8 minutes until syrupy. Cool.
8 min - 4
Heat the oil in a deep pan to 175C, or until a drop of batter sizzles and floats at once.
- 5
Drop in teaspoons of batter, about 8 at a time. Fry for 3 minutes, turning, until puffed and deep golden. Drain on kitchen paper.
3 min - 6
Serve warm with the chutney for dipping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.