Phulauri

Phulauri Recipe from Trinidad and Tobago | Ingredients: Peas, Onion, Garlic, Salt, Cayenne Pepper, Oil

Region / culture: Trinidad, Tobago | Preparation time: overnight | Cooking time: 20 minutes | Servings: 4

Introduction

Phulauri is a popular deep-fried snack made from yellow split peas, onions, garlic, and spices. This crispy and flavorful dish is a favorite in many Indian households and is often served as a snack or appetizer.

History

Phulauri has its origins in Indian cuisine, particularly in the regions of North India. It is a traditional dish that has been passed down through generations and is enjoyed for its delicious taste and crunchy texture.

Ingredients

2.5 oz (71 g) yellow split peas
1 large onion, chopped
5 cloves garlic, crushed
salt to taste
0.5 cayenne pepper (or other, without the seeds)
1 tsp cumin seeds
oil for deep-frying

How to prepare

Soak the yellow split peas overnight.
Grind the peas with the onion, garlic, salt, and cayenne pepper.
In a skillet, fry the cumin seeds for approximately 1 minute without adding oil or butter.
Cover the skillet with a lid to prevent the cumin seeds from jumping out.
Add the fried cumin seeds to the ground peas and mix thoroughly.
Taste and add more salt if needed.
Shape the mixture into marble-sized balls (slightly larger if possible).
Heat oil and deep-fry the phulauri.
Serve warm with an additional sauce!

Variations

Add chopped green chilies for a spicy kick.
Mix in chopped fresh coriander leaves for added freshness.
Use black-eyed peas or chickpeas instead of yellow split peas for a different flavor.

Cooking Tips & Tricks

Make sure to soak the yellow split peas overnight to ensure they are soft enough to grind.

- Fry the cumin seeds before adding them to the ground peas to enhance their flavor.

- Shape the mixture into small marble-sized balls for the perfect bite-sized snack.

- Deep-fry the phulauri until golden brown and crispy for the best results.

Serving Suggestions

Serve phulauri with a side of mint chutney or tamarind sauce for a delicious flavor combination.

Cooking Techniques

Deep-fry the phulauri in hot oil until golden brown and crispy.

- Use a food processor or blender to grind the peas, onions, and garlic into a smooth paste.

Ingredient Substitutions

Substitute yellow split peas with chickpea flour for a quicker version of phulauri.

- Use shallots instead of onions for a milder flavor.

Make Ahead Tips

You can prepare the phulauri mixture ahead of time and refrigerate it until ready to fry.

Presentation Ideas

Serve phulauri on a platter garnished with fresh coriander leaves and lemon wedges for a beautiful presentation.

Pairing Recommendations

Phulauri pairs well with hot chai tea or a refreshing mango lassi.

Storage and Reheating Instructions

Store leftover phulauri in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until warm before serving.

Nutrition Information

Calories per serving

Each serving of phulauri contains approximately 120 calories.

Carbohydrates

Each serving of phulauri contains approximately 15 grams of carbohydrates.

Fats

Each serving of phulauri contains approximately 5 grams of fats.

Proteins

Each serving of phulauri contains approximately 4 grams of proteins.

Vitamins and minerals

Phulauri is a good source of iron, fiber, and potassium.

Alergens

Phulauri may contain allergens such as gluten and nuts. Please check the ingredients list for any allergens before consuming.

Summary

Phulauri is a nutritious snack that is rich in carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Phulauri is a delicious and crispy snack made from yellow split peas, onions, garlic, and spices. This traditional Indian dish is easy to make and perfect for serving as an appetizer or snack. Enjoy the crunchy texture and flavorful taste of phulauri with your favorite dipping sauce!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I had been invited to a friend's house for dinner. As soon as I walked into her kitchen, I was hit by the fragrant aroma of spices and herbs. My friend's mother was standing over the stove, frying up a batch of phulauri - crispy, golden fritters made with split black gram flour and flavored with cumin seeds and green chilies.

I watched in awe as she deftly scooped up spoonfuls of the batter and dropped them into the sizzling oil. The fritters bubbled and crackled, turning a beautiful shade of brown as they cooked. I couldn't wait to try them.

As soon as the phulauri were done, my friend's mother served them piping hot, with a side of tangy tamarind chutney. I took a bite and was instantly hooked. The fritters were crunchy on the outside, soft and fluffy on the inside, with a wonderful blend of spices that danced on my tongue.

I begged my friend's mother for the recipe, and she graciously obliged. She explained each step in detail, from soaking the split black gram overnight to grinding it into a smooth batter, to frying the fritters until they were crisp and golden.

Armed with this newfound knowledge, I rushed home to try my hand at making phulauri. I followed the recipe to the letter, and soon enough, my kitchen was filled with the same mouthwatering aroma that had captivated me at my friend's house.

I served the phulauri to my family that evening, and they devoured them with gusto. My husband declared them the best fritters he had ever tasted, and my children asked for seconds and thirds.

From that day on, phulauri became a staple in our household. I would make them for every special occasion, from birthdays to holidays to family gatherings. Each time, they were met with rave reviews, and I felt a sense of pride knowing that I had mastered a recipe that had once seemed so daunting.

Over the years, I honed my skills and experimented with different variations of the recipe. I added chopped onions and fresh coriander for extra flavor, or grated some carrots and zucchini for a healthy twist. No matter how I tweaked the recipe, the basic essence of phulauri remained the same - simple, humble, and utterly delicious.

As I grew older, I passed down the recipe to my own children and grandchildren. I would stand by their side in the kitchen, guiding them through the steps just as my friend's mother had done for me all those years ago.

And now, as I sit here reminiscing about the countless batches of phulauri I have made over the years, I am filled with a deep sense of gratitude. Gratitude for the friends and family who have inspired me, for the traditions and recipes that have been handed down through generations, and for the simple pleasure of sharing a meal made with love.

Phulauri will always hold a special place in my heart, a reminder of the joy and camaraderie that comes from sharing a delicious meal with the ones you love. And as long as I am able, I will continue to make these fritters, passing on the recipe to anyone who is willing to learn, just as it was passed on to me.