Home › Recipes › Pholourie with Mango Sour
← Back to all recipes
Pholourie with Mango Sour
Light, spiced split-pea fritters fried golden and served with tangy mango sour — Guyana's favourite street snack and party food, crisp outside and fluffy inside.
Walk past any snackette or school gate in Guyana and you’ll smell pholourie frying. These little split-pea fritters are crisp on the outside, soft and spiced within, and absolutely made to be dunked in a sharp, garlicky mango sour. They come together from pantry staples and disappear fast at any gathering.
Ingredients
- 1 cup split-pea (dhal) flour
- 1 cup all-purpose flour
- 1 tsp ground cumin (geera)
- 1/2 tsp turmeric (optional, for colour)
- 1 tsp salt
- 1 tsp baking powder
- 3 cloves garlic, finely grated
- 1/2 wiri wiri or hot pepper, finely chopped (optional)
- About 3/4 cup water, to make a thick batter
- Oil, for deep frying
- For the mango sour
- 2 green (unripe) mangoes, peeled and chopped
- 3 cloves garlic
- 1 wiri wiri pepper
- 1/2 tsp salt
- 1/4 cup water
Instructions
- In a bowl, whisk together the split-pea flour, all-purpose flour, cumin, turmeric, salt and baking powder.
- Stir in the grated garlic and chopped pepper.
- Add water a little at a time, mixing into a thick, smooth batter that drops slowly from a spoon. Let it rest 10–15 minutes so it puffs better when fried.
- Heat about 2 inches of oil in a deep pot to medium-high (around 350°F / 175°C).
- Dip a spoon in the hot oil, then scoop small rounds of batter and drop them in — wetting the spoon keeps the batter from sticking. Fry in batches, turning, until golden brown all over, about 3–4 minutes.
- Drain on paper towels.
- For the mango sour, blend the green mango, garlic, pepper, salt and water until smooth. Pour into a bowl for dipping.
- Serve the pholourie hot with the mango sour on the side.
Tips & Notes
- Split-pea (dhal) flour is sold in Caribbean and Indian groceries. If you can't find it, blend dried yellow split peas to a fine powder.
- Don't overmix and don't skip the rest — the baking powder needs a few minutes to make the pholourie light and fluffy.
- No green mango? Tamarind sour or a simple mango chutney works just as well.
- Keep the oil at a steady medium-high. Too hot and they brown before cooking through; too cool and they soak up oil.
Frequently Asked Questions
Where can I find split-pea (dhal) flour?
It is sold in Caribbean and Indian grocery stores. If you cannot find it, blend dried yellow split peas to a fine powder yourself.
Why are my pholourie hard instead of fluffy?
Usually the batter was not rested or there was not enough baking powder. Let the batter sit for 10–15 minutes before frying so it puffs up light and soft.
What can I serve with pholourie besides mango sour?
Tamarind sour, mango chutney or a simple pepper sauce all pair beautifully with hot pholourie.
Nutrition is an approximate estimate per serving and will vary with brands, portion sizes and substitutions. See our disclaimer.
You might also like
Guyanese Fishcake
Golden, crispy-edged fishcakes made with flaked fish, fluffy potato and fresh herbs and pepper — a popular Guyanese snack, breakfast side or party finger food.
Guyanese Egg Balls
Boiled eggs wrapped in seasoned cassava, breaded and fried until crisp and golden — a popular Guyanese snack and party favourite, delicious dipped in mango sour or pepper sauce.
Guyanese Plantain Chips
Thin, crisp, lightly salted fried green plantain chips — an addictive homemade Guyanese snack that's far better than any from a bag. Just three ingredients and ready in minutes.