Pholourie

Ingredients

• 4 pcs Shadow Beni
• 0.25 tsp Amchar Masala
• 120 g Split Pea Flour
• 30 g All Purpose Flour
• 1 tsp Baking Powder
• 0.5 tsp Turmeric
• 1 tsp Ground Cumin
• 2 pcs Garlic
• 0.25 pcs Scotch Bonnet Pepper
• 2 pcs Chive
• 1.25 tsp Kosher Salt
• 0.5 tsp Sugar
• 140 ml Water
• 500 ml Vegetable Oil
• 8 tbsp Tamarind Chutney

Method

1. In a large bowl, whisk {split_pea_flour}, {all_purpose_flour}, {baking_powder}, {turmeric}, {ground_cumin}, {kosher_salt}, and {sugar}. Stir in {garlic}, {scotch_bonnet_pepper}, {chive}, and {shadow_beni}, then gradually whisk in {water} until smooth, thick, and airy. Beat for several minutes to build lift so the fritters puff instead of turning dense.
2. Let the batter stand at room temperature until slightly looser and lightly bubbled, which helps {baking_powder} hydrate evenly for a lighter crumb.
3. Heat {vegetable_oil} in a deep saucepan over medium heat until shimmering. Scoop and drop small portions of the rested batter into the oil, frying in batches so the pan does not crowd. Turn often for even color and fry until puffed, deep golden, and cooked through. Drain briefly and season the hot fritters with a pinch of {kosher_salt}.
4. Stir {amchar_masala} into {tamarind_chutney} until fragrant and balanced, then serve alongside the hot fritters for sweet-sour contrast.
5. Pile the hot fritters onto a plate and serve at once with the finished {tamarind_chutney} for dipping.