Difference between revisions of "PHULAURI"
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* [[oil]] for deep - frying | * [[oil]] for deep - frying | ||
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# Soak the yellow split [[Peas]] overnight | # Soak the yellow split [[Peas]] overnight | ||
# Grind the [[Peas]] with the [[Onion]], [[garlic]], [[salt]] and [[cayenne pepper]] | # Grind the [[Peas]] with the [[Onion]], [[garlic]], [[salt]] and [[cayenne pepper]] | ||
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[[Category:Pea Recipes]] | [[Category:Pea Recipes]] | ||
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| − | [[Category:Surinamer | + | [[Category:Surinamer cuisine]] |
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| + | [[Category:Surinamer cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
Latest revision as of 20:00, 13 July 2012
Description
Ingredients
- 2½ oz yellow split Peas
- 1 large Onion, chopped
- 5 gloves garlic, crushed
- salt to taste
- ½ cayenne pepper (or other, without the seeds)
- 1 teaspoon curmin seeds
- oil for deep - frying
Procedures
- Soak the yellow split Peas overnight
- Grind the Peas with the Onion, garlic, salt and cayenne pepper
- Also fry the cumin seeds in a skillet for approximately 1 minute; do not add oil or butter
- Place a lid on the skillet to prevent cumin seeds from jumping out of the skillet
- Then add the seeds to the grind Peas and mix thoroughly
- Add more salt to taste if it is required
- Make marble - sized (a little bigger is possible) balls
- Heat oil and deep - fry the phulauri
- Serve warm with an additional sauce!
