2 cups — Split Peas flour
2 cups — All purpose Flour
2 — Garlic cloves, finely chopped or grated
1 tsp — Cilantro (parsley) finely chopped
4 tsps — Gluten Free Baking Powder or regular baking powder
1 tsp — Turmeric Powder
2½ cups — water
vegetable oil for frying
1 In a bowl combine all the dry ingredients. Whisk together to combine well.
2 Add the garlic and the cilantro, mix again, then slowly add 2 cups of water, mixing as you add until a loose batter forms. If you find the batter is too thick, add more water a little at a time until desired consistency.
3 Heat vegetable oil to 350° F. Using 2 spoons, scoop a tablespoon at a time into hot oil, trying not to overcrowd the pot. Deep fry for a couple of minutes until nice and golden. Stirring while frying to ensure even cooking and color.
4 Remove finished pholourie from the oil and place on paper towels to drain off excess oil.Repeat with the balance of batter until done. Serve with Tamarind or Mango Chutney. Enjoy!
APPROXIMATE PER SERVING: 50 CALORIES ■ 0 G PROTEIN ■ 3 G CARBS ■ 3 G FAT