Guyana Pholourie || Polourie || Made With Fresh Dhal- Episode 32
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- Опубліковано 9 вер 2024
- Pholourie is one of many fritters that is made in Guyana and Trinidad. The Guyanese version is prepared a little differently than the one made in Trinidad, but they both taste equally great. In Guyana, Pholourie is different from Bara because Bara has yeast and spinach in it. Pholourie is a great snack food that is usually served at parties, or religious services too.
Ingredients and Measurements:
2 cups split peas
10-12 cloves garlic
1-2 scotch bonnet peppers
2 scallions
1/2 tbsp. tumeric (depending on how yellow you want your pholourie)
salt to taste
1 tsp. baking powder
3/4-1 cup of flour (depending on how much water you added while grinding that dhal)
water to grind the dhal (about 2 tbsp. per batch you grind)
Softest Oil Roti-
• Guyanese Oil Roti || T...
All Purpose Green Seasoning-
• Caribbean Green Season...
How to Patch and Grind Geera-
• How to Patch and Grind...
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I really love it that as a man you take time to make these things so well I always say men makes the best cooks
Am enjoying you recipes thank you
🧅🧄🧅Pholourie with spiced ketchup is the best! 🧅🧄🧅
Excellent! I'm making some right now!!! Thank you so much! There are so many West Indians that don't know exactly how to make all these native dishes.🇬🇧🇬🇾
So true, me included 🙂
@@mangog8277 That's okay! Don't worry. That's why we're here.....to learn from the professionals. 😊
Awesome instructional video. Thank you so much! From scratch!
I love how the way u explain everything...
Thank you!
This is the best recipe so far for me, no yeast is best. Also the ratio to dhal/flour is perfect. Good job.
So happy you enjoye
Excellent tips on not overcrowding the pan
This technique is so similar to our medu vada like we make in India. Really cool video. I’ve only ever had the stuff made from the premix from the store. This looks really good.
Thanks for watching! Glad you enjoyed
Excellent video, I'm going to try this recipe. I've been looking for a good recipe and yours by far, is well explained and un-intimidating, thank you so much.
Thank you! Hope you enjoy
Your pholouries look delicious, perfect size ingredients is what i put in my pholouries too. Thank you for sharing. Nuff love
Thanks for watching!
Hi Matthew for a young kid you really know how to cook. Your mama though you well.
hemawatie telhu Thanks!
Thank you very much!!! It was very helpful!!! For the first time, after several tries in the past, it was succesful😀
Yay! Happy to hear you enjoyed
You’re a pro dude. I’m going to try this
Mahalia M Wright Thank you!
Great job. Thanks
Thank you!
Thanks for sharing your tasty recipe blessings ti You.dear.
Thank you for watching and enjoying
Matthew your pholourie looks so good, your version is a little different from the Trini own..I really love the dhal more than the ones made from flour..💙
Me too. I like both but prefer this one. Thank you for watching!
tank you for this great recipe - I made this for Diwali and it was a great hit.
chandra persaud No thank you for trying it. I am glad it turned out well.
Excellent! That’s how to make Pholourie! Not too much flour, lots of garlic and scotch bonnet pepper! Delicious! (Only thing missing for me is some freshly toasted and ground Cumin!) 👍🏾😋
We prefer to put geera in bara. However, that would also taste great.
I love they that God bless you thank you .
Thank you for watching
You did such a good job! Thanks for sharing! I’m gonna have to make this! You made it seem very doable! I’m intimidated by Guyanese cuisine!
Please when time permits, can you do a 🇬🇾mango achars recipe :) Big thanks!
Sure thing!
Well done!!!
I just cheked out your page and I saw quite a few of my favorite food, yummy! !! I just subscribed. Please show me how to make salara. Thank you. 2 thumbs and 2 big toe way up :)
nika ward Much appreciated. I will do salara pretty soon :)
So amazing work
Thank you.
Hi there Matthew :) 👋 Hello from New Mexico🇺🇸 I came across your UA-cam cooking channel last evening.
You’re doing absolutely, wonderful explaining and demonstrating your 🇬🇾cooking. Keep up the great job work.
I’m going to make your pholorie recipe this weekend except, I usually, would add one teaspoon of roasted ground gera/cumin in my pholorie mix. Wishing you continues, successes in all your cooking👨🏼🍳 Bless you!!
Lynn Haripal Thank you so much for watching and enjoying my channel. Let me know how they come out. I usually just put geera in bara, but it would be just fine in pholourie as well. Enjoy!
Beautiful Matthew! Thank you 🙏
Thanks, very good!
Great cooking👍. Now I can tell my coworker to bring me some. Looks delicious
Thank you!
That looks good
Thank you!!
Bro, those pholourie look good!
Thank you
I love your videos, you make cooking easy for me.
Thank you!
Good to have u bk with another awesome recipe...could you please do a vermicelli cake video?
foodie fan I will try to get a video up soon. Thanks for watching.
Try pani phulkis during Holi time
omw.....this is the first time I've seen this for real ....I head about it in a babla and kanchan tune 😆😆big up Mattew....u sure are teaching me well buddy🤗🤗
Thank you so much for watching
Good job Matthew keep it up
Thanks!
Thanks for the video! Keep sharing!
Educational Videos For Guyana's Primary Grades Will do!
I like the back ground misic
This is the best. Thank you
WOW, you can cook, good cooking 👍👍👍👍👍👍👍👍👍👍👍
jennifer annunciacao Thank you! And thank you for subscribing.
wow very nice. i always make fresh dhal polourie but i will try yours. thanks
This is fresh dhal pholourie. Hope you enjoy.
So proud of you, young man! Wish one of my guys would learn to do this😀
Thank you
Hi you should make a update version on polari the one you make is what we call Boulders for curry but normal pylori does not use any doll or crying doll it does be so off and fluffy
I have done both versions on my channel. This is the Guyanese version. I shared the fluffy Trini version a few times
God bless you 🙏❤
Thank you
music is to loud, I have to keep changing volume to cope.
Very good
Marissa Graceann Thank you.
Love your polorie recipe ❤️
Thank you
Looks yummy.
Beautiful
Thanks!
It very good
Happy to hear
Hi Matthew! I’m so happy to have found your recipe without much flour. My grandma would make them but they were not doughy. I want to make this for Christmas but wondering if I made it two days ahead would it still taste good? I want to make a lot and give to my family, how many days would it last and not go bad?
I think one day in advance is good. The ground dhal can be made a few days in advance and kept in the fridge and then you can keep the already mixed dough one night in the fridge. After you make them I think they are best fresh or within the next two days.
Thank you, will do that one day before. How many people does this recipe serve?
@@desiitaliangirl86 This can seeve about 10 people
The real phulauri is not perfectly shaped.
Your recipe is easy to make. My son was asking for it, found it!🙏🏻👍❤️ Thank you.
Happy New Year with nice food, loving family&friends and great health! Hope u finished your study.
Thank you for watching and enjoying. So happy you enjoyed the recipe
Thank you for sharing present your presentation was awesome what kind of dipping sauce do you use with Polaris
Mango sour/chutney or tamarind sour/chutney. Some people also use achar
Great job
Matthew do you put baking powder in your pholourie mix?
yes I do. But you don't have to
I made this recently using Guyanese were weri pepper instead of scotch bonnet and it was soooooo good 😝. Thanks a bunch!
Ms. Perfectly Imperfect Awesome! Glad they came out well. I recently got some wiri wiri peppers (they are hard to find around me) so my moms uncle gave us some. I will be using them more in my dishes.
Matthew's Guyanese Cooking Awesome! (I totally spelled it wrong 😁) I just recently got my hands in some myself as I always thought you had to get it straight from Guyana.... Looking forward to your videos.
Ms. Perfectly Imperfect Yeah it is very hard to find in some areas. No problem. I hope you enjoy what is to come.
Hey I make pholourie and it come out Good th
Awesome!
Kuddos to you for an awesome recipe. I hope you excel at Culinary School :)
Hi love your recipes, so you don't add any geera powder in this recipe?
Even we in India ie. In uttar Pradesh we call it phulori ... n is made exactly the same way.. u r calling it dal..? I thought it is used in india only..love from India🇮🇳🥰
Very nice! The variations of these things are very cool to hear about.
@@matthewsguyanesecooking4601 😊👍
@Nikita Upadhyay
You probably know that there are many people from UP and Bihar living in South America. To be precise in Suriname, Guyana and T&T. Bhojpuri is only spoken in Suriname. All dishes are the same but each country adds own ingrediënts. Some people use boiled potatoes in their batter instead of flower. I think in Trinidad they have a song from Sundar Popo: phulauri bina chatney kaise bani. Hum sochi la ki toke badhiya lagi 🙏 Ram Ram aur Namaste. Thank You Matthew ji and greetings from a Surinamese Bharati living in Netherland ❤️😊
Btw, we also add the phulauri in kaddhi (thick daal, left over from phulauri batter)
Looks delicious!
SIMI PREETAM Thank you. Please give it a try and let me know how it comes out.
Very well done!
Thanks!
Thank you
Could this recipe be easily halved and still have the same result?
Yep!
Awesome video, saw it last night and plan on trying this today. Thank you.
Hi Matthew, can I use canned chickpeas or chickpea flour instead of splitpeas? Thanks.
No, they will not have the same texture. (Canned chickpeas would fall apart- I have to experiment a bit). If you find dry chickpeas you can soak and grind
@@matthewsguyanesecooking4601 Thanks. I had hoped to skip the soaking/grinding process.
We have the same bangle/bracelet 😂😂 only difference is the name
Another great episode Matthew. You are making me a great cook. Thank you
Thank you!
Can this be done in an airfryer without oil
It may be too dry. I'll do a baked version soon
Do you have a recipe for tamrind sauce pls
ua-cam.com/video/UieUV9lB9Ic/v-deo.html here is the recipe
Matthew, can the phoulorie be made with chickpea flour? If so can you please do a video? Also, do you have any videos using the chickpea flour?
I actually was going to do one soon. Be on the lookout
Hi great recipe. Can you add a link to your processor. I really want one and I'm liking yours🥰
Okay will do. Check back tomorrow
Looking forward to it👍
Thats how i like my phoulourie pure dhal no flour ones for me.
Nice! I like both it depends on my mood lol
Use a small cookie scoop it will be round you did awesome good job am a woman and you was better than me so am learning from you 😉
Gold Star You can use it. I prefer to do it by hand though.
Cheesestraw recipy
make a video of potato roti
I thought it was yeast they put but it's baking powder
Yes. No yeast for this
Lovely I like the dhall, little flower not much
Very nice, but you did not make the sour to go with the Pholourie.😢
I'll have a recipe up soon
Hey there
So you mentioned you tasted it for salt, how did you do that ?
Did you fry one first ?
joey grands Nope you can taste a very little piece of the raw batter. When tasting the raw batter the dhal may make it taste a bit bitter, but that will go away once you fry them.
How about the sour ? Can you please post a few mango or tamarind???🙏🇬🇾
Mango and tamarind sour recipes are already on my channel
@@matthewsguyanesecooking4601 Ok great I will check them out Thanks so much 🙏🇬🇾
sorry I meant to say Thank you.
No need to add baking powder!
Hi Good day , I would you to make an Indian sweet meat ,call " Gola Gola" an round something like pholourie,but it is a sweet ,with raisin, etc, etc thank you so much.
Ill do a recipe for it soon.
Gulgula
just wondering did you put yeast into pholourie and leave it for an hour before cooking?
fazia zaman Nope. Guyanese pholourie doesn't contain yeast.
Matthew's Guyanese Cooking why
Hey Matthew. Great recipe!! Can you show how to make butter flap? Thank you!
I will soon
What type of flour you using?
All purpose
Thanks
Excelent recipe, bad audio editing. I turned up the volume to hear you talking and then ruined my ears when the music started.
Thank you. This is one of my much older videos. I've gotten a lot better at editing. Hope you understand
.....
Too much split peas and you need to put some yeast.
Remember everyone makes these things differently. This is the traditional Guyanese way. You're more than welcome to share your recipe on UA-cam. Have a great day.