Polourie

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

Polourie

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

Ingredients

  • 1/2 cup split yellow peas
  • ½ cup flour
  • 1 teaspoon baking powder
  • 2 – 3 cloves garlic, minced
  • 1/4 cup chopped scallions
  • 1 tablespoon garam masala
  • 1 tablespoon cumin
  • 1/2 teaspoon turmeric
  • 1 habanero or less if you’d like it mild
  • 1 tsp salt
  • 3/4 cup water
  • 4 cups high heat oil for frying
  • Some oils with a high smoke point below:
  • Peanut
  • Avocado
  • Sesame
  • Safflower
  • Canola
  • Soybean


How The Alchemy Happens

Preparing Split Peas

Soak the spilt peas in 6 cups of water overnight.

Drain the split peas and in a food processor or blender, combine pepper, garlic and split peas. Add ½ cup of water and blend/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 on high heat. Once oil is hot, drop 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 oil and drain on a paper towel. Serve with mango sour or chutney of your choice.

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When you cook, you’re not just feeding the body—you’re nourishing the soul with the flavors of your journey.