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| Image Courtesy www.wiwords.com |
So with the
end of the Hindu festival of lights one of the highlights happens to be the
wide array of Indian sweets and treats readily available through friends and
family members. But one such treat is accessible year-round, sold by
the golden dozen. Paired with a steaming, spicy bag of curried semi-sweet
mango, these globular snacks are cheap, easy to find and even easier to make.
Made from seasoned 'dhal', which is simply split peas flour, it is then rolled
into small, bite sized balls which are then dropped into searing hot oil, where
they are deep fried till golden.
I grew up enjoying this delicacy. I remember as a child queuing
up almost every break and lunch time, mouth dripping in anticipating the first
bite of those honey-coloured treats, dripping in that tangy sauce. At only a
couple of cents per dozen, sold in small brown paper bags, I fondly remember
scampering across the courtyard in barely suppressed glee as I sought to enjoy
them in my secret spot. And as I grew into adulthood I am still secretly
tempted to run every time I get a waft of hot pholourie. You can get your hands
on them fairly easy at schools, bazaars, parlours, roti shops and pholourie
stands across the country. Feel free to check the main streets, of well known spots
such as the Queen Park Savannah, along the length of St. James and between the
vibrant streets of Port of Spain, Curepe, Chaguanas, Arouca, Tacarigua, Arima,
San Juan and San Fernando. I personally like to eat Pholourie when it’s hot and
it usually served with mango, chadon beni (bandhania) or tamarind chutney.
If your hunt proves unsuccessful and the treat proves
elusive, then below is a simple recipe for pholourie which will blow the minds
of all who share this treat with you, including your nana, grandmother,
godmother and several aunts...just be warned that you may find yourself envied
at future family gatherings.
Delicious and easy Pholourie recipe by Chris De La Rosa:
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