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Light, airy, and crispy fritters made from a spiced split chickpea batter. This popular street food from Eastern India and the Caribbean is perfect for tea time or as an appetizer, often served with a tangy chutney.
Soak and Drain the Dal
Grind the Batter
Spice and Aerate the Batter
Light, airy, and crispy fritters made from a spiced split chickpea batter. This popular street food from Eastern India and the Caribbean is perfect for tea time or as an appetizer, often served with a tangy chutney.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 309.25 calories per serving with 9.95g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Deep Fry the Phulouris
Drain and Serve
Mix in 1/4 cup of finely chopped onions, spinach, or fenugreek leaves (methi) into the batter for added flavor and texture.
Incorporate finely chopped culantro (bandhania) or scallions into the batter for a distinct Caribbean flavor profile.
You can make this recipe with yellow moong dal or a combination of chana dal and urad dal for a different texture.
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder to the batter for an extra kick.
Chana dal is an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
The split chickpeas used in the batter are high in dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like asafoetida (hing) and cumin seeds are traditionally used in Indian cooking to aid digestion and prevent bloating and gas, making these fritters easier on the stomach.
One serving of approximately 7 phulouris contains around 285 calories. The exact number can vary based on the amount of oil absorbed during frying.
Phulouri has healthy components, as it's made from chana dal, which is rich in protein and fiber. However, since it is deep-fried, it is high in calories and fat. It's best enjoyed in moderation as an occasional treat.
This is usually because the batter was not aerated enough. You must beat the batter vigorously for at least 5-7 minutes until it's light and fluffy. Another reason could be that the batter was too thick or you didn't use enough (or any) baking soda.
Yes, you can make them in an air fryer for a lower-fat version. Preheat the air fryer to 375°F (190°C). Place dollops of the batter on a greased parchment liner, spray with oil, and air fry for 10-12 minutes, flipping halfway through. The texture will be less crispy and more like a baked vada, but still delicious.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and regain some crispiness, place them in a preheated oven or air fryer at 350°F (175°C) for 5-7 minutes.
They are very similar types of fritters. The main difference often lies in the base ingredient and shape. Phulouri is typically made from a ground dal (lentil) paste and is usually small and round. Pakoras are more commonly made with besan (gram flour) and can contain sliced vegetables like onions, potatoes, or spinach, resulting in a more irregular shape.
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