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Pholourie with tamarind chutney


Tamarind Chutney

  • 1 (2″) ball tamarind pulp
  • 1 1⁄4 teaspoon cumin seeds, toasted and crushed to a powder
  • 2 tablespoons sugar
  • 2 teaspoons paprika
  • 1 1⁄2 teaspoons cayenne
  • 1 teaspoons amchoor (mango powder) or 1 tablespoon fresh lemon juice
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon garam masala
  • Salt, to season


  • 4 1/2 cups flour
  • 1/4 cup split peas powder
  • 1 packet yeast
  • 10 chadon beni leaves
  • 5 garlic cloves
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 2 cups water (warm)
  • Oil for frying (approx. 2 – 3 cups)


Tamarind Chutney

  1. Put tamarind into a medium bowl, add one and a quarter cups boiling water, and let soak for 30 minutes. Use your fingers to help dissolve softened pulp. Strain liquid through a sieve into a small bowl, pressing on the remaining pulp.
  2. Set tamarind liquid aside and scrape the remaining pulp back into a medium bowl.
  3. Add a quarter cup of boiling water to pulp, let soak for five minutes, then use your fingers to help dissolve pulp again. Strain liquid into a bowl of tamarind liquid, pressing on the remaining pulp. Continue the soaking and straining process until tamarind liquid yields one and a half cups. Discard remaining solids.
  4. Add cumin, sugar, paprika, cayenne, mango powder, ginger, garam masala, and salt to taste to tamarind liquid and stir until sugar dissolves. Chutney will keep refrigerated for three days and frozen for up to six months.


  1. Blend garlic, Chadron beni leaves and a little water until smooth. Add flour, split pea powder, yeast, salt, turmeric, sugar, and black pepper to a large bowl. Mix thoroughly. Add water a little at a time and knead to form a slurry.
  2. Whisk until the batter becomes light, smooth and lump-free (flour lumps will burst in the hot oil and may cause burns).
  3. Cover and rest for 45 minutes.
  4. Place a large pot on medium heat. Add the oil and leave to heat up. Dip your hands in a bowl of water.
  5. Scoop up a handful of batter. Close your fingers to form a fist. Turn your fist thumb side down over the hot oil. Squeeze your fingers to push a dollop of batter through the space between your thumb and index finger (this gives the pholourie its rounded shape).
  6. Slide the thumb towards your index finger for the batter to drop into the hot oil.
  7. Repeat scooping, squeezing and sliding until the pot is filled with pholourie. Turn the pholourie after a minute and keep turning occasionally.
  8. Remove after five to six minutes.
  9. Place in an airtight container to trap the heat.
  10. Serve hot with a sauce or tamarind chutney. Enjoy! 


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