Polourie

Origin: A beloved Guyanese snack, steeped in the flavors of the diaspora and the traditions of the sugarcane fields.

Golden little orbs of split-pea fritters, crisp on the outside, pillowy on the inside—born of cumin and garlic and heat, dipped in mango sour or green chutney like a whisper of home. Street food in Guyana, yes, but also ancestor food—rooted in the kitchens of indentured laborers who carried masala and memory across oceans.

Ingredients

A bite of tradition, crisped to perfection—flavor wrapped in heritage.

½ cup split yellow peas

½ cup flour

1 teaspoon baking powder

2–3 cloves garlic, minced

¼ cup chopped scallions

1 tablespoon garam masala

1 tablespoon cumin

½ teaspoon turmeric

1 habanero, or less if you’d like it mild

1 teaspoon salt

¾ cup water

4 cups high heat oil for frying

High heat oil examples.
Peanut, Avocado, Safflower, Canola, Soybean, Coconut.

How The Alchemy Happens

Preparing Split Peas

Soak the split peas in 6 cups of water overnight.

Drain the split peas and, in a food processor or blender, combine the pepper, garlic, and split peas. Add ½ cup of water and blend or process until it forms a smooth paste. Set aside.

Let the Flavor Meld

Add flour, baking powder, turmeric, garam masala, scallions, and salt to the split pea paste. Add ¼ cup of water and mix together well to form a smooth batter. Set aside and let rest for 30 minutes.

The Finishing

Add oil to a medium saucepan or wok over high heat. Once the oil is hot, drop the mixture by the spoonful into the oil. You could also use a cookie scoop.

Flip when the edges turn brown. Cooking time is approximately 3 to 4 minutes.

Remove from the oil and drain on a paper towel. Serve with mango sour or chutney of your choice.