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Phoulorie

2 cups split peas powder 
1 clove garlic, crushed
1/2 cup flour                                              
black pepper, freshly ground
1 tsp saffron powder or 2 tsp curry powder
1-1/2 tsp salt
2 tsp baking powder 
oil for deep frying  

                                                  
               
Mix split peas powder with all ingredients except water. Add enough water to make a thick batter.  Heat oil in heavy pot.

Drop batter, a teaspoon at a time into the hot oil, and let cook until brown. Drain and test one for salt and dryness. If too dry add a little water to the batter.

Serve with our Mesquite Smoked Jalapeño Salsa, spicy chutney or a peppery tamarind sauce.
 
Serves 4 to 6 persons.

Enjoy!


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