Pholourie with Spicy Mango Chutney

My Culinary Arts students cooked up a Caribbean feast, including Caribbean style rice & beans, Caribbean jerk chicken with tropical fruit, and these pholouries with mango chutney. They did a great job -- and my World Literature students, who were in the middle of our Caribbean Literature unit -- benefited deliciously from the C.A. students' efforts!

Pholourie Ingredients

1 cup all-purpose flour

½ cup dried yellow split peas (soaked overnight and drained)

pinch of saffron threads

pinch of turmeric

salt and pepper to taste

½ Tbsp whole cumin seeds

1 tsp active dry yeast

½ tsp baking powder

½ - ¾ cup hot water

Pholourie Directions

Combine all ingredients in a small mixing bowl until a smooth and thick batter is formed. Drop the batter into a preheated deep-fryer by the teaspoon. Fry until golden brown and crispy-approx. 5 minutes. Remove from heat and place onto absorbent paper. Season with salt and serve with the spicy mango chutney.

Spicy Mango Chutney Ingredients

1 hard mango- peeled and diced

1 clove of garlic, chopped

1 cup water

pinch of salt

1 tsp sugar

1 whole hot pepper

Spicy Mango Chutney Directions

Combine all ingredients in a small saucepan, bring to a simmer and continue to cook for 15-20 minutes. Remove from heat and remove the chili pepper. Allow to cool and serve with pholourie.