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My review
Green Pea Poulourie
9
Vegichef
"These vegetarian balls can be served as a main dish or appetizer. As a main dish, serve with white or brown rice. As an appetizer, they are delicious dipped in tomato-ey sauce of any kind (ketchup, barbeque, salsa). In the rare event that there are leftovers, the balls take on a great texture when reheated in marinara sauce and are good served with pasta."
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Ingredients
3 h 45 m servings 216Original recipe yields 12 servings (100 Poulourie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Pick through the split peas removing rocks, then rinse. Soak, covered by 2-inches of water until soft enough to be broken with your fingernail, 3 hours to overnight.
- When soft, drain peas, then puree in 1 cup batches in a food processor or blender until smooth along with the garlic, curry powder, salt, and serrano pepper. Add water as needed to make a thick paste. Sift baking powder and 1/2 cup of flour into a large bowl then stir in the pea puree , adding additional flour to make a stiff batter.
- Heat 2 inches of oil in a deep-fryer or deep, heavy skillet over medium-high heat to 375 degrees F (190 degrees C).
- Drop batter by the teaspoonful into the hot oil in batches of about 10. Turn balls when they float and their bottoms turn brown, and continue cooking to brown the other side, about 2 minutes. Drain on paper towels, and sprinkle with additional salt if desired.
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Footnotes
- Alternative cooking instructions
- Poulourie can be baked instead of fried. Add 2 tablespoons of vegetable oil to the batter, then drop by spoonfuls onto a baking sheet sprayed with nonstick cooking spray. Bake in a preheated 375 degree F (190 degree C) oven until browned, about 15 minutes.
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
12/11/2010
I can't deep fry, so I shaped these into patties and fried them on the frying pan. I omitted the salt. The pepper and curry add a great flavor! Thanks for this delightful recipe!
Most helpful critical review
2/4/2008
These sounded great, but they turned out pretty bland. I wouldn't suggest baking these to try to be healthy: I baked the first half of the batch and they were really blah, so I fried the rest in...
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12/11/2010
I can't deep fry, so I shaped these into patties and fried them on the frying pan. I omitted the salt. The pepper and curry add a great flavor! Thanks for this delightful recipe!
2/4/2008
These sounded great, but they turned out pretty bland. I wouldn't suggest baking these to try to be healthy: I baked the first half of the batch and they were really blah, so I fried the rest in...
4/23/2010
My husband and I loved it, but the kids did not. It was pretty oily, so it will be just a special treat.
11/26/2007
I have never heard of, let alone make anything, like Poulourie. I was thrilled with these. they were surprisingly light with a nice crisp to them. I've made them twice, and even when I forgot ...
1/5/2007
Very interesting. Best as a side dish--not as a snack like I fixed them. Not sure what I would fix them with--but worth a second try.
11/7/2014
This recipe is great. I added green onions,tomatoes and cilantro to it. I also made Indian green chutney and served it as appetizer. Every guest went home with the receipe how to make it. love i...
6/23/2012
Yes, I did adjust this recipe to fit our diet, but the modifications I made did not in any way change the integrity of the recipe. This recipe is fantastic! I used yellow split peas, which yie...
3/20/2017
Made exactly as the recipe described and shallow fried these in about a 1/2 inch of oil. These are good but the batter is very very sticky, you HAVE to use a nonstick pan. I used a regular pan a...
1/16/2017
Good poulourie recipe. The author didn't mention that this is a Caribbean dish, favoured in Trinidad and on the Guyanese coast. Once a poor-man's GOP's, it's now considered a cultural delicacy f...