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
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
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 :-)
@@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.
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.
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!
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 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.
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.
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.
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!
*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?
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. :)
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!
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!!
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...
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.
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
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!
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
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.
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
love it but is the mortal and pestle and the cutting board made out of wood. I want one but worried about it being pourous (sanitary reason) love it a have to find that flour thanks ( I 'll try nuts.com for the flour they have alot of natural stuff.
hey chris greetings! I run out ah my pholourie mix, I went in search of the split peas flour today but couldn't find you think chickpea flour could be used to sub?
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.
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.
