Pholourie & Baiganee – Find Out How They Are Made – Guyanese Style!

Pholourie and baiganee are two famous snacks eaten in the diverse country of Guyana. They are widely made in the homes of many and are sold at school canteens, in the market, shops and at Indian cuisine restaurants. Pholourie is also spelled “phulourie” or “phoulourie” is delicious ball of dough that is flavoured with spices then fried. This snack is best served with a chutney, especially a mango chutney (sour). Baiganee consists of sliced eggplant that is dipped in the pholourie batter. Read on to find out the origin of pholourie and how pholourie and baiganee are made.

Origin Of Pholourie

Pholourie is a fritter made with split peas powder and mix of local spices which is then fried and served with chutney or sour. Pholourie was brought to Guyana from Asia, by East Indian immigrants who worked in Guyana as indentured labourers. They brought along their local recipes, which were modified to suit available ingredients. The local taste changed over the years which has resulted in the present current Indian-based part of the Guyanese cuisine. The word “pholourie” is believed to be a variation of “fuluri”, of Bengali origin which is similar to Indian pakoras.

How Pholourie Is Made

Generally, the dough is made up of flour, ground split peas, water and spices like geera. Sometimes garlic, chili, turmeric, and saffron are included. the dough is made into small balls and fried. They are then served with tamarind or mango chutney (sour). Further, there are two ways to make pholourie. One way is to make it with pure split peas and another way is to make it with split peas flour or pholourie mix. You can get them all from any local supermarket. Below, you will find out how to make pholourie and baiganee- another split pea based snack.

Pholourie – Guyanese Style

Ingredients:

• 2 cup all-purpose flour
• 1/2 cup yellow split peas flour
• seasoning (puree garlic and pepper)
• 2 stalks eschalot, chopped
• 1 hot red pepper
• 1/4 tsp geera
• 1 tsp salt
• water
• 2 tsp yeast

Optional: yellow colouring

Method:

1. In a large bowl, mix all ingredients to form a batter.
2. Allow the batter to rise for an hour.
3. In skillet, heat oil.
4. With a spoon (or your fingers if you dare) form balls with the batter and drop carefully into the hot oil.
5. Fry until golden brown.
6. Remove from skillet and serve with some mango sour.

Interesting Tip

• You can make your own split peas flour by soaking the peas and grinding them.

How to make Baiganee

When making pholourie, some use the same batter to make some baiganee one time. Baiganee basically involves covered baigan or eggplant in the pholourie mix or split peas batter. The way to make it is presented below.

Baiganee – Guyanese Style

Ingredients:

• 2 cups all-purpose flour
• 1/2  yellow split peas flour (ground dhal)
• 1 tsp ground geera
• 1 tsp baking powder
• 1 eggplant, sliced thinly
• salt to taste
• oil for frying

Method:

1. Sprinkle salt on the sliced eggplant.
2. In a large bowl add flour, split peas flour, gears, baking powder and mix thoroughly.
3. Add water to make a batter.
4. All batter to rise for about 30 minutes.
5. Heat oil (enough for frying) in a skillet.
6. Dip the slices of boulanger into the batter.
7. Fry until light brown. Remember to flip them so both sides can cook.
8. Enjoy!

Optional: yellow colouring

Pholourie And Baiganee In Guyana

Pholourie and baiganee are two popular foods eaten in Guyana. The people love it especially when it is served with a chutney (sour) or with achar. The food culture of Guyana is vast as the different races contribute and share their various dishes with each other. These snacks are served at weddings, parties and events. They are very common and tasty. They are sold all around Guyana at a quite cheap and reasonable price. Usually, the pholourie made with the pure split peas tastes more delicious than the one made with the split peas flour or pholourie mix. However, the one made with the pholourie mix is not too bad either. Some anticipate the baiganee as it is made while the pholourie is being cooked. You just cut some slices of eggplant, dip it in the pholourie batter and fry – and that’s it, you get both pholourie and baiganee.

Article References:

• https://en.wikipedia.org/wiki/Pholourie
• https://www.realniceguyana.com/recipes/baiganee-bara-phoulouri/

Last Updated: 2020-07-23