Pholourie

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: Under an hour

1 1/4 cups flour
1/4 tsp turmeric, ground
3/4 tsp baking powder
1 1/2 tsp instant yeast
2 tsp cumin seeds, toasted
3/4 cup split yellow peas (soak overnight, drain thoroughly)
3/4 cup warm water
Pinch of saffron, crushed and added to water
Chutney:
2 tsp olive oil
1 shallot, minced
2 tsp garlic, minced
1/2 Scotch bonnet pepper, minced
1/4 cup dry currants
1 mango, minced
1 tbsp sugar
5 tbsp rice vinegar
7 tbsp water

For the chutney: Add olive oil to a large frying pan over medium-high heat. When oil is hot, saute shallot and garlic in oil. Once shallot is translucent, add pepper, currants and mango. SautÃ© until all liquids are evaporated, then add sugar. Once sugar is dissolved and the pan is sizzling, add vinegar and water. Cook until liquid has thickened somewhat. Remove from heat and purÃ©e/process half the mixture in a food processor. Mix back into the remaining chutney. For the pholourie: Sift together flour, turmeric and baking powder. Add yeast and cumin seeds. Blend the peas, water and saffron in a food processor with an 'S' blade. It will be a paste. Mix the dry and wet ingredients together. Deep-fry by the tablespoon immediately at 325F. They will float and be a little bit darker than golden brown when done. Serve with spicy mango chutney. Yield: 6-8 servings