Ingredients:
550g (4 1/2 cups) plain flour
25g (1/4 cup) split pea powder
11g (1 packet) yeast
10 chadon beni (culantro) leaves
5 garlic cloves
2 tsp salt
1 tsp turmeric
1/2 tsp sugar
1/2 tsp black pepper
500ml (2 cups) water (warm)
oil for deep frying (approx. 500-750ml [2–3 cups])
Method:
In a blender combine the garlic, chado beni leaves and a little water then process to a smooth paste.
Combine all the dry ingredients in a large bowl and mix thoroughly with a fork. Add in the garlic and chado beni paste then gradually work in the water a little at a time, whisking well to combine and break up any dough lumps.
Keep adding the water, beating as you do so, until you have a light, smooth, even and lump-free batter. Cove with a damp cloth and set aside in a warm place for 45 minutes to rise.
In the meantime, heat oil in your deep fryer or in a large pot or wok.
Once the oil is hot, dip your hands in a bowl of water then scoop up a handful of batter. Close your fingers to form a fist then urn your fist thumb side down over the hot oil and squeeze your fingers to push a dollop of batter through the space between your thumb and index finger.
Repeat the scooping, squeezing and sliding until the pot is filled with pholourie.
After about 1 minute's frying flip the pholourie over and continue cooking, turning them over occasionally and cook for 5 to 6 minutes until golden brown all over.
Remove with a slotted spoon, drain on kitchen paper then place in an air-tight container to keep warm as you cook the next batch.
Serve hot, accompanied by sauce or chutney.
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