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Pholourie with Tamarind Sauce

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A classic West African snack made from deep-fried spiced dough balls, served with tangy tamarind sauce. These crispy pholourie are a perfect blend of flavors, crunchy on the outside and soft on the inside, offering a delightful snack or appetizer.

Ingredients

Units Scale
  • 2 cups chickpea flour (besan or gram flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup finely chopped scallions (optional)
  • 1/4 cup water (add more as needed)
  • Vegetable oil for frying
  • 1/2 cup tamarind paste
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup water
  • Pinch of salt

Instructions

  1. In a large mixing bowl, combine chickpea flour, baking powder, turmeric, cumin, coriander, cayenne pepper, salt, and sugar.
  2. Gradually add water to the dry ingredients, stirring until a smooth, thick batter forms. The batter should be thick enough to hold its shape but not too stiff.
  3. If using, fold in the finely chopped scallions for added flavor.
  4. Heat vegetable oil in a deep frying pan or pot over medium heat.
  5. Using a spoon or your hands, scoop small portions of the batter and carefully drop them into the hot oil.
  6. Fry the pholourie for about 4-5 minutes, or until golden brown and crispy on the outside.
  7. Remove the pholourie from the oil and drain them on paper towels.
  8. In a small saucepan, combine tamarind paste, brown sugar, ground ginger, cumin, cayenne pepper (if using), water, and a pinch of salt.
  9. Bring to a simmer over medium heat, stirring occasionally until the sauce thickens, about 5-7 minutes.
  10. Remove the sauce from the heat and let it cool slightly before serving.
  11. Serve the hot pholourie with the tangy tamarind sauce on the side for dipping. Enjoy as a snack or appetizer.

Notes

  • Make sure the batter is thick enough to hold shape for proper frying.
  • You can store leftover pholourie in an airtight container and reheat in an oven to retain crispiness.
  • Adjust the spice level in both pholourie and tamarind sauce to your taste preference.

Nutrition

Find it online: https://yumfoodusa.com/pholourie-with-tamarind-sauce/