Ingredients

1 lb. flour
10 leaves culantro
5 small cloves garlic
1 small hot pepper
1/2 tsp. saffron
1 tsp. yeast
1 tsp. salt
1 cup water
1/2 tsp. baking powder
Oil for frying

Preparation

Mix the flour, yeast and baking powder.

Add the saffron....

...and salt. Mix well.

In a separate bowl mix minced culantro leaves, minced hot peppers, garlic and water. Add about three tablespoons of it to the flour a little at a time while mixing.

Mix to a smooth thick paste and leave to raise for about an hour.

Use a tablespoon to drop batter into oil for frying. The spoon should be dipped into a cup of water before it is dipped in the batter. This allows the batter to drop freely from the spoon.

Heat oil in a heavy skillet and drop batter of tablespoonful into the hot oil.

Cook until slightly brown. Drain and place on paper towels.

Pholourie, ready to be served and enjoyed!

Serving

1. Serve with Tamarind Sauce.

Thanks to Simply Trini Cooking - http://www.simplytrinicooking.com/2008/09/pholourie.html

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   Chief Instant Pholourie Mix 300g (Trinidad)

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