Green Pea Poulourie Recipe - Allrecipes.com
Green Pea Poulourie Recipe
  • READY IN ABOUT 4 hrs

Green Pea Poulourie

Recipe by  

"These vegetarian balls can be served as a main dish or appetizer. As a main dish, serve with white or brown rice. As an appetizer, they are delicious dipped in tomato-ey sauce of any kind (ketchup, barbeque, salsa). In the rare event that there are leftovers, the balls take on a great texture when reheated in marinara sauce and are good served with pasta."

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Ingredients Edit and Save

Original recipe makes 100 Poulourie Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    3 hrs 45 mins

Directions

  1. Pick through the split peas removing rocks, then rinse. Soak, covered by 2-inches of water until soft enough to be broken with your fingernail, 3 hours to overnight.
  2. When soft, drain peas, then puree in 1 cup batches in a food processor or blender until smooth along with the garlic, curry powder, salt, and serrano pepper. Add water as needed to make a thick paste. Sift baking powder and 1/2 cup of flour into a large bowl then stir in the pea puree , adding additional flour to make a stiff batter.
  3. Heat 2 inches of oil in a deep-fryer or deep, heavy skillet over medium-high heat to 375 degrees F (190 degrees C).
  4. Drop batter by the teaspoonful into the hot oil in batches of about 10. Turn balls when they float and their bottoms turn brown, and continue cooking to brown the other side, about 2 minutes. Drain on paper towels, and sprinkle with additional salt if desired.
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Footnotes

  • Alternative cooking instructions
  • Poulourie can be baked instead of fried. Add 2 tablespoons of vegetable oil to the batter, then drop by spoonfuls onto a baking sheet sprayed with nonstick cooking spray. Bake in a preheated 375 degree F (190 degree C) oven until browned, about 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2010

I can't deep fry, so I shaped these into patties and fried them on the frying pan. I omitted the salt. The pepper and curry add a great flavor! Thanks for this delightful recipe!

 
Most Helpful Critical Review
Feb 04, 2008

These sounded great, but they turned out pretty bland. I wouldn't suggest baking these to try to be healthy: I baked the first half of the batch and they were really blah, so I fried the rest in coconut oil, and they were much better, but still missing something. (I didn't deep-fry them; instead I flattened them out like patties.) These really need a sauce, like a raita, and I think they could use more salt. We ate them with sour cream. Also, I used spelt flour.

 

9 Ratings

Apr 26, 2010

My husband and I loved it, but the kids did not. It was pretty oily, so it will be just a special treat.

 
Nov 26, 2007

I have never heard of, let alone make anything, like Poulourie. I was thrilled with these. they were surprisingly light with a nice crisp to them. I've made them twice, and even when I forgot salt the first time, I was excited to make them again. I like them better as a snack than a side or meal though.

 
Jan 05, 2007

Very interesting. Best as a side dish--not as a snack like I fixed them. Not sure what I would fix them with--but worth a second try.

 
Jun 23, 2012

Yes, I did adjust this recipe to fit our diet, but the modifications I made did not in any way change the integrity of the recipe. This recipe is fantastic! I used yellow split peas, which yielded a much more typical looking batter. I used cumin instead of curry powder, and jalapeno instead of serrano, coconut flour instead of flour (and less than half as much, since coconut flour is very absorbent), and baking soda instead of baking powder. I also added a coupled tablespoons of olive oil to help the blender blend up the peas a bit better. I also made mine bigger - dropping the batter in rounded tablespoons instead of teaspoons. These were fabulous, and everyone loved them, from my husband on down to the 17mo twins. We dipped them in salsa.

 
Sep 26, 2013

had to cook them a bit hotter than recommended to keep the from getting too oily. But they were really good.

 

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Nutrition

  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 321 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Vegichef
3 Followers 0 Saved Recipes
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