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Recipe: Pholourie, Tamarind Sour and Mango Sour

In we book, pholourie is one ah de best street foods to eat. And, well, in lockdown, we have plenty ah time to snack.

While you can have it on its own, make yuh own condiments nah man! Today, we're focusing on tamarind and mango sour.



- 140g plain flour

- 115g yellow split peas, soaked overnight, or 40g split peas flour

- 1/4 tsp ground cumin

- 1/2 tsp turmeric

- Large pinch of curry powder

- 1tsp salt

- 2tsp yeast

- 250ml water

- 1 clove garlic, crushed

- 2 spring onions, thinly sliced

- 1 chilli, finely chopped (optional)

- Oil for frying

Mango sour:

- 1 half ripened mango, peeled and cubed

- 1 clove garlic, crushed

- 1 chilli (optional)

- 1tbsp cider vinegar

- 1/4tsp salt

- 400ml water

- Honey or brown sugar to taste

Tamarind sour:

- 20g shelled tamarind

- 1 clove garlic, crushed

- 1/4tsp ground cumin

- 1/2tsp salt

- 1 chilli (optional)

- 1tbsp cider vinegar

- 300ml water

- Honey or brown sugar to taste


1. If using the soaked split peas, drain and put in a food processor with 115ml water and blend until the mixture is a smooth paste. If using the split pea flour, skip to step 3.

2. Add yeast to 110ml warm water and leave for 10 minutes. Mix plain flour with salt, spices, curry powder and blended split peas. Add the garlic, spring onions, chilli and the yeast. Mix well. Now, skip to step 4.

3. If using split pea flour, mix the flours together with spices, salt, garlic, spring onions and chilli. Add yeast to 250ml warm water and let sit for 10 minutes, before mixing into the split pea flour mixture.

4. Put in a warm place (perhaps near a radiator) and leave to rise for 40 minutes.

5. In the meantime, add the mango sour and tamarind sour ingredients, except the honey or sugar, to two separate pots. Bring to the boil and let simmer for about 30 minutes, or until the fruit is soft.

6. Mash fruit in the pots and add honey or sugar. Aim for the mixture to be a thick but pourable consistency.

7. In a pan, heat 6cm of oil. Once hot, add tablespoonfuls of the pholourie batter to the oil, being mindful not to overcrowd the pan. Fry for about 4 minutes until golden brown, then drain on kitchen roll.

8. Serve with mango and tamarind sour. Done!

By Nirvana Ramtirat at Pepperpot Marinades (@pepperpot_kitchen)

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