Rating: 4.5 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
25 mins
cook:
20 mins
additional:
3 hrs
total:
3 hrs 45 mins
Servings:
12
Yield:
100 Poulourie
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

216 calories; protein 8.8g; carbohydrates 24.8g; fat 9.7g; sodium 321.2mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
12/15/2010
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! Read More
(8)

Most helpful critical review

Rating: 3 stars
02/05/2008
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 coconut oil and they were much better but still missing something. (I didn't deep-fry them; instead I flattened them out like patties.) These really need a sauce like a raita and I think they could use more salt. We ate them with sour cream. Also I used spelt flour. Read More
(6)
16 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/14/2010
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! Read More
(8)
Rating: 3 stars
02/04/2008
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 coconut oil and they were much better but still missing something. (I didn't deep-fry them; instead I flattened them out like patties.) These really need a sauce like a raita and I think they could use more salt. We ate them with sour cream. Also I used spelt flour. Read More
(6)
Rating: 4 stars
04/26/2010
My husband and I loved it but the kids did not. It was pretty oily so it will be just a special treat. Read More
(4)
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Rating: 5 stars
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 salt the first time I was excited to make them again. I like them better as a snack than a side or meal though. Read More
(3)
Rating: 4 stars
01/16/2017
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 from Jamaica through the Lesser Antilles and onto Guyana. Tomato sauces work but tamarind or fig sauces or - for an awesome American twist try a natural, red jam or preserve mixed with some sriracha to to give it that extra something that this simple food feels like it needs. Also no deep fryer necessary just use a pot with hot oil and a metal sifter/ screen. This dish tastes fantastic with fish entrees that need to be made more substantial. Don't eat too many though, they stick to you! Read More
(3)
Rating: 5 stars
09/20/2014
Serve like falafel use cumin instead of curry or use both. Eat with plain Greek yogurt and lemon juice as a sauce serve over greens tomatoes and cucumbers with hummus and yogurt sauce. Add tomatoes and corn to the paste before frying to add flavor. Read More
(3)
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Rating: 5 stars
06/23/2012
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 yielded a much more typical looking batter. I used cumin instead of curry powder, and jalapeno instead of serrano, coconut flour instead of flour (and less than half as much, since coconut flour is very absorbent), and baking soda instead of baking powder. I also added a coupled tablespoons of olive oil to help the blender blend up the peas a bit better. I also made mine bigger - dropping the batter in rounded tablespoons instead of teaspoons. These were fabulous, and everyone loved them, from my husband on down to the 17mo twins. We dipped them in salsa. Read More
(2)
Rating: 4 stars
01/05/2007
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. Read More
(2)
Rating: 5 stars
11/07/2014
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 it. Read More
(1)