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Pholorie

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I am so excited to share this Pholorie recipe, I enjoy it alot. In 1995, I was taking a course in Computer Studies and after classes, my fellow students and I would drive to the Queen's Park Savannah, Port-of-Spain, Trinidad, and have ourselves some good HOT, Pholorie! I looked forward to those evenings.

Ingredients
4 Cups of Flour
1 tsp. salt
1 tsp. saffron powder
1 tsp. baking powder
1 tsp. yeast
2 cloves of garlic (grated)
2 1/2 cups of luke warm water
3-4 cups of Oil for deep frying

Method
Combine all ingredients. Mix with water to form a thick batter and leave to rise for 45 miniutes at room temperature.

As you will notice alot of oil must be used to cook this dish. As much as I like Pholorie, I do not like the fact that I have to prepare it with too much oil. The reason for this much oil to be used is that in order for the Pholorie to achieve its nice ball like shape, there must be an adequate amount of HOT oil in the pot.

Ingredients
Chutney for Pholorie
8 oz of water
1/2 hot pepper
3 leaves of Chadon beni
1/2 tsp saffron
1-2 whole green mangoes
4 cloves of garlic
1/4 cup of water
Pinch of salt
4 tbs of sugar

Method
Do not peel mango, chop around seed and cut mango into 1/4 inch pieces. Combine 1/4 cup of water, 4 cloves garlic, hot pepper and shadow benny in a blender and blend until fine. Place 8 oz of water to boil, combine mixture to water and add saffron, mango, salt and sugar. Let the mixture boil until it becomes thick. Remove from heat, taste to see if additional salt and sugar is needed.


Step By Step Pictures

Pholorie mixturePholorie being deep friedPholorie served with mango chutneyI got these pholorie from Hosein's Roti Shop, they were always hot and perfectly round.




trini desserts list

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