Pholourie With Mango Chutney.
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- Опубликовано: 27 авг 2024
- How to make Pholourie With a spicy green Mango Chutney.as it's done in the Caribbean, using a recipe from Trinidad and Tobago. There's a printable recipe for this tasty pholourie at caribbeanpot.co... including pictures and step by step cooking instructions.
Love this, could eat Pholourie every day but don't get enough of it here. My favourite is with tamarind dip though.
My fiancé is from the VI and i am a true yankee from Buffalo, New York. Thank you for making our life easier! Bless!
its 1:15 in the morning Im going to make this right now OMG looks delishhhh
Chris as you was making the chutney for the pholourie I could feel my mouth watering, I am ready to try your recipe. Great job. My mom passed many years now but I always remember her cooking all these delicious meals. Thanks
hey i know this is an old vid but i have a quick tip that really helps me. Dip your spoon into a little water before you dip into the batter each time. this keeps the batter from sticking to the spoon n gives a better shape. hth :-)
Beverly Davenport or in the oil....
@@marcdorizar5742 If you're using oil don't use the hot oil you're frying in. If you dip the spoon in that then back in the batter it'll just start cooking the batter.
@@andrechance6362 Huh? Why are you doing this and why are you advertising it under my comment?
Hi Chris, I love your cooking demonstrations videos, easy to understand and very well explained. I am English living in England with Trinidadian parentage, love my west Indian food and culture. I am always looking for ways on how to cook foods my mum used to cook to incorporate in my day to day life and I find your videos inspiring please don't stop. Hayden
i love love love pholourie especially with the chutney but never knew how to make them, thank you so so so so much i cant wait to full my belly lol
Oh gosh Chris! My mouth is watering! My granny used to make this (and a lot of other trini delicacies) to sell. She does the handful of batter/scrape down method. It's a skill for sure! Thanks so much for this video!
You can use 1 cup of split peas and soak in 3-4 cups water overnight (or until double in size) drain (can reserve 1/2 cup of water for blending or use clean water) and blend/puree split peas with 2 cloves garlic and pepper (quantity up to you) You can then follow the rest of Chris's recipe.... Happy cookin' and eatin' Enjoy!
Chris, you're a life saver. Thank you for all your videos. I'm cooking like a pro now.
I just found your channel and you are not only a great cook but have a TV presence. Hope to see you on the cooking network.
Thanks for sharing all the great recipes with us. This is great.
I tried your recipe and it came out perfect, thank you! Before it was complete it was done lol. As fast as I fried one someone took it. I only got one (no joke). My family absolutely enjoyed it.
Wanted to show you a picture but don't know how to add it here.
🌸 this reminds me of my family also lol 😂🤣
Secret is to keep it a secret till you are done, of course they will smell it 🥺
Great video! My polourie often comes out too dense and heavy, but this recipe looks like a good one. Will give it a try. Thanks for posting!
Love your cooking style, plus you're very easy to understand, and your food looks super yummy. One could see how hard you work at this! Great work! Excellent food.
I tried this at Christmas 2013, and I did alright. Everybody loved them.
I admire the different shapes in polourie when it is dropped by spoonful rather than the hand. Definitely will try the mango dip. Thanks again.
This looks amazing! I need to make this one day!
Please make a doubles tutorial as well!!! Thank you!
WOW!!! This was my favorite from childhood & now!! Made this with both mango chutney and tamarind sauce and everybody makes it disappear!!
The boss phoulorie i love all the videos and recipes.
Yessssss!! Love it
Great idea. Love this stuff. You’ve kicked me into wanting to make some today
Thank you for doing these videos. My mother does not give any type of measurements. She just says use a pinch or a handful of flour. I love the channel.
This looks great. I have made pholourie before from a dry pre-mixed where you just add water, but I would prefer to try it this way. Love your videos, Chris. I learn to cook so many different foods and it keeps my Guyanese hubbie happy!
you need to invite some of us over! i'm a french quebecer but was raised with curry chicken and roti an i just love it!
Thank you You are the greatest chef on u tube Nuff respect chef bless up I believe in you and your cooking.
I love they poulries thanks you God bless you i from Brasil.
Never had this. Must try. Thanks.
Hi Chris, how are you... I recently started watching your clips and I must say that I like your style in cooking. Granted, I change a lot of your ingredients into more healthier ways, but all in all, great job. You just got yourself a fan.
nice man i learnt the chutney recipe from my Grandmother shes indian am jamaican so i use escallion ohh and mint leaf the broad leaf that is, crush that into the chutney makes it perfect
Thanks Chris!!! Tried this recipe today and it came out great. I added an extra cup of flour, 1/4 cup channa flour, 1/4 cup urdi flour, and 1cup water to your recipe and it turned out great, had I opted to make bara with this batter, it would make for really good doubles.
Thank you for all your tid bits of info you add in each video, keep up the great work, can't wait for your next video. :)
Thanks Chris, I'm sitting down going through your other recipes while eating this yummy pholourie I just made from your video. Thank you, thank you
Great pholourie recipe!!! I have been looking for a good, simple one for the longest.
Looks delicious I have to try 😋👍🇹🇹
Hi Chris i love your cooking demonstrations videos,easy to understand.I am a Guyanese and you taught to make sugar cake and maithai. Thank you!
you are guyanese and donot know how to make phourie or mithias
Masha Allah! I LOVE pholourie and this looks super yummy and easy to make! Now, I'm going to go hunt down some split pea flour around my area. Thanks for sharing!
Personally, I like the way yours look rather than the perfected restaurant balls.
I love you method of cooking I enjoy every video Chris
Love this recipe. A childhood memory when I lived in Surinam. I'm sure gonna make this. Thanks for this video. I just subscribed to your channel 👍
Chris, thank you for this recipe! I didn't have any mangoes so I used green apples instead. Certainly, you are a WICKED CHEF!
Hi, it's easy plus no Ginger go to waste..
Thanks to my mom she teach me that skill..lol
Take care stay safe God bless..
so happy i found your channel. I am looking forward to making everything lol i want my one day children to have good home cooked westindian food.
I'm going to the market RIGHT NOW to get the ingredients. This looks good! Your video makes it very easy to try.
OMG----u make this so easy to follow! thanks!!!!
I have been looking for a good recipe for years thank you I'm def going to try this and will post when I do!!!!
Thanks for the lovely recipes. Excellent. You really stick to the original recipes. Kudos to that !!
I usually buy d phoulorie mix..but from scratch is way easy... thanks alot from Trinidad :)
Great recipe! Can't wait to try and thank you!
"Tea towel", so cute!
YES!!!! Esp showing how to make the bara the right way.thank you.
*sigh* I've been craving pholourie for the longest and this man just made some awesome pholourie. I wonder if he makes other dishes like pilau or callaloo? Or some desserts like asham or coconut drop?
You were on point. For the pholourie mixture I could not find splitpea flour so I substituted chick pea and I used a hard half ripe mango as opposed to green. Delicious... was concerned about the pepper initially, however, everything roved flavorful...
I'm going to try...look so delicious...
omg my mouth water running after watching this....
Hi Chris! I usually use lime to wash my hands after touching hot peppers or salt it works for me anyway,I can’t wait to make that Callao with shrimp,
From Port of Spain myself have a great day!!
Great recipe and demonstration somebody say wicked chef
Well presented, clear
Trust me this is the best way to make chutney for pholourie. I'm trini I know, those other versions can't come close to this version.
i want to try it look easy
you should have a tv show. I am enjoying your videos soo much!
In Suriname we eat this too! We call it Plaurie. The origin is from India. The hindustani people brought it with them to South America and the carribean.
We do make the Pholourie a bit different. We seak the yellow peas for about 12 hours and then. The cilantro in the USA taste like bleach!
Smell and taste! When you smell American cilantro, it smells like bleach! And it has a bleachy taste too! It taste different that cilantro from elsewhere!
The culantro in Miami has a great flavor, especially the one Publix sells. It lasts a lot longer than cilantro and maintains its flavor even when you think its expired. It would stay fresher longer if it wouldn't get moist in the plastic box it comes in. The ones the other supermarkets sell are not as flavorful and go stale faster.
nayrbhai The odor and taste is chemical! Might be GMO. But it taste different than elsewhere!
Humble Muslima I know Publix. Their chain is not my favorite grocery store! I went to Publix on the beach near William Lehman Causeway when I was in Miami and in Aventura. Back in the day I went daily to Publix in Orlando and the cilantro over there taste horrible! When I am back in the USA I shop for veggies, fruit, fish and meat at Wholefoods store.
+jerricette I know which one you're talking about! That's the first Publix I ever went to when my sister was living near there and I was still in n.y.! Man that was years ago! Like 20 or so. :O I can't believe it's been that long! It seems like yesterday. I moved near Homestead a few years ago and tbe ones by my house are not bad at all. They've changed tremendoulsly since then though.
I used to have a lot of trini and guyanese friends back home. I miss them and their food! I just recently stumbled upon Chris's channel and some others. Now I just need to hunt down the ingredients. I have a few trini and guyananese friends here as well but they haven't been willing to share recipes lol.
my mom makes pholourie with out the flour, and also yellow spilt peas soak overnight and then ground she add salt, garlic and pepper, then deep fry.
I love the Indian influenced food in Trinidad
I love how you make your videos so easy to follow. Thank You :)
The cook book a must have...Iya mudda dem receipes...mi hav to keep fuh check fuh de I....CaribbenPoT REal cooking Mon!!!!
Amazing Chris!!
How u making me miss Trinidad. Great Job Chris, really love your videos !!! Keep it up..
My mouth watering here Chris got to make some weekend.
thanks for this recipe i'm sure i'm gonna love it
woeeeiii my mouth is watering for that chutney
Hello Chris thank you for posting this video. Alot of other people don't explain detail for detail like you did. I will now feel comfortable trying this now that you made it look so easy
;-). I have a request, please please can you put a video on how to make doubles? How to season the chana & bara. I just love it and always wsnted to know how yo get the bara so soft. Thanks for you dedication to show us your skillful work.
I love pholourie with sweet chutney, don't know why ppl like the bitter chutney, that better for aloo pie
2 each his OWN.live and let live....please saji86
I must say though, it was an excellent recipe.
I have made and sold pholourie for years and you need yeast for a light fluffy result baking powder won't cut it.
Symone Frederick You sure right with what u saying girl i will never make this using baking powder i use yeast
He really don't know how to make pulorie
Am watchig this at 22.30 pm in netherlands .... and u making me crave for that mango and pulowri boi
💖
Chris. I love this
Looks like the batter can be used for conch fritters
it can, without the chickpea powder. it's called accra
Yes, this recipe is kicking & wicked, tried it for the holidays & my guests refused to leave my house until I shared the recipe. I suggested your website.
Execellent vid! You need to go mainstream!!
You can also use a large melon baller dipped into water after each time you put the dough into the oil, they have a more uniformed shape,
Will try that
i got to try this soon
you're sure you didn't mean tablespoon when you said teaspoon?
ما شاء الله ..بالعافيه
Love your recipes
great job...mouth watering recipes..keep up the good work....we will like to see u enjoying these meals with friends
Very nice!
Looks delicious!
itisastormyweather, I don't know where you live but if you have an Indian or West Indian store around you can find it there sometimes too they have pholourie mix its the split peas flour hope this helps
loving this! Thank You Chris
I use BAKING SODA to wash my hands after handling scotch bonnet pepper and it helps not to make my eyes burn in case I forget and touch my face.
Congratulation for this excellent fritter.
Great cook.
You are a great cook though
that so nice
Hi Chris its christmas eve was looking for something to make quick to watch a movie i saw this so i tried it i didn't have mango so i use pommecythere my flour mixture i also add some chadon beni i can use my hand to fry the pholourie i enjoy this thanks for sharing
thx for sharing your recipe ,
Amazing. I'm so gona try this!!!
No no in
Hi good morning to U l like your cooking. The mango chutney we boil it same way but boil it
No, it is very different. If you are near a Trinidad Indian shop where they make roti, you can get to taste it there.
oooh Gosh Chris.. Love this !! thanks for making this video.
uuumm yummm Chris...thanks so much...God bless....
Chris thank you your recipe love you videos on RUclips
im so hungryyy noww ahhhhh i need to make this asap