Phulouri
Crispy, golden fritters made from a spiced split pea batter. These Trinidadian street-food stars are wonderfully light and airy on the inside with a satisfying crunch outside, perfect for pairing with tangy tamarind or mango chutney.
For 4 servings
- prep
Soak the split peas.
Place the yellow split peas in a large bowl and cover with plenty of cold water. Let them soak for at least 4 hours, or until they swell noticeably. Drain thoroughly before the next step.
TIPA longer soak makes the batter lighter; you can leave them overnight in the fridge. - mix · ~2 min
Grind the batter.
Add the drained split peas to a food processor along with the garlic cloves, cumin seeds, turmeric, baking powder, and salt. Pulse while slowly adding the ice-cold water, one tablespoon at a time, until you achieve a very thick yet slightly aerated paste with a grainier texture than hummus. You want just enough water to make it blend.
TIPIce water is key for a light texture. The batter should be thick enough to hold its shape when dropped from a spoon. - mix · ~5 min
Whip and aerate the batter.
Transfer the batter to a medium mixing bowl. Using a sturdy spoon or your hand in a circular motion, whip the batter vigorously for 3 to 5 minutes. This step is essential to incorporate air and achieve the signature fluffy interior. Fold in the minced scotch bonnet pepper at the end.
TIPTest if it's ready: drop a small dollop of batter into a cup of water. If it floats, you've whipped enough air in. - fry · ~8 min
Heat the oil for frying.
Pour the vegetable oil into a heavy-bottomed pot. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, drop a tiny bit of batter in; it should sizzle and rise to the surface without browning immediately.
TIPDo not let the oil overheat. If the outsides brown too fast, the insides will be raw. - fry · ~10 min
Fry the phulouri in batches.
Once the oil is at temperature, reduce the heat to medium. Use a tablespoon to carefully drop spoonfuls of the batter into the hot oil, taking care not to overcrowd the pot. Fry in batches for 3 to 4 minutes, turning them occasionally, until they puff up and turn a deep golden brown on all sides.
TIPKeep the oil temperature steady. If it drops when you add the batter, let it recover between batches. - prep
Drain the fritters.
Remove the fried phulouri with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter until all are fried.
- serve
Serve immediately.
Arrange the hot phulouri on a serving platter. They are best enjoyed fresh and piping hot, paired with a tangy tamarind chutney, mango chutney, or a fiery hot sauce.
TIPPhulouri are at their crispiest right out of the oil; they tend to soften slightly as they cool.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1A longer soak, up to overnight in the fridge, makes for a lighter, fluffier batter.
- 2Use ice-cold water when grinding the peas to keep the batter cold, which helps achieve a crispier texture.
- 3Whip the batter vigorously for a full 3–5 minutes—this incorporates air and is the secret to the fluffy interior.
- 4Test your batter by dropping a small dollop into water; if it floats, it's aerated enough to fry.
- 5Maintain a steady oil temperature of 350°F; if the oil gets too hot, the fritters brown outside but stay raw inside.
- 6Fry in small batches to prevent the oil temperature from dropping, and let it recover between batches.
- 7Serve phulouri immediately after frying for the crispiest texture; they soften noticeably as they cool.
Adapt it for your goals.
Extra-crunchy
Add 2 tablespoons of finely chopped fresh cilantro or chives to the batter before frying for added texture and fresh herbal notes.
low spiceLow-spice
Omit the scotch bonnet pepper entirely for a milder version that still carries the warmth of cumin and turmeric, suitable for sensitive palates.
baked (lower fat)Baked (lower-fat)
Lightly spray or brush the spooned batter with oil and bake at 400°F (200°C) for 12-15 minutes, flipping halfway, for a less oily but still crisp fritter.
vegan chickpeaVegan-chickpea
Substitute yellow split peas with cooked, mashed chickpeas (canned, rinsed) and reduce water to 2 tbsp for a quicker, equally vegan fritter.
Why this is on our healthy list.
High in Plant-Based Protein
Yellow split peas are a great source of plant protein, making these fritters a satisfying snack that supports muscle repair and satiety.
Rich in Dietary Fiber
Split peas provide soluble fiber that aids digestion, helps maintain steady blood sugar levels, and keeps you full longer.
Contains Anti-Inflammatory Spices
Turmeric (curcumin) and cumin seeds both have antioxidant and anti-inflammatory properties that may support overall wellness.
Frequently asked questions
The batter likely wasn't whipped enough. Whip for at least 3–5 minutes to incorporate air, and test by dropping a tiny bit into water—it should float.
