Flour Pholourie || Roti Shop Pholourie || VEGAN Recipe- Episode 341

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Ingredients and Measurements:
2.5 cups all purpose flour
1/2 tsp. yeast
1.5 tsp. baking powder
APPROXIMATELY 1.5 tsp. salt (to taste!)
3 tbsp. split pea powder
1 tsp. roasted ground geera
1 tsp. turmeric (use more or less depending on preference)
1/2 tsp. sugar
2 tbsp. green seasoning ( • All Purpose Green Seas... )
2 tbsp. finely chopped scallions
1 tsp. ground hot peppers (1 wiri wiri)
warm water to mix the pholourie (around 1 cup)
oil to fry the pholourie
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[@yoyotupac]

You are so thorough with your cooking and explanations . Its really really good stuff man ! You should hit 100k subscribers in no time with all the good content .

[@matthewsguyanesecooking4601]

Thank you so much for the kind comment. I truly hope I can before 2021 is up 🙏🏽

[@alishafelix6108]

super great recipe I love the color of your pot want one like that

[@matthewsguyanesecooking4601]

Thank you. The link for those pots is in the description box.

[@bassobridgebassie9165]

Hi Matthew, I tried so many times to squeeze the batter through my fingers, but fail. You are so professional in doing it with your skills. You are really great for a guy doing this.

[@SweetTea742]

Me toooo! Lol!

[@karenrowe4872]

My NEW Guyanese friend teaching me a Trinidad style of cooking!! Love this

[@dollydhanraj7158]

I really admire this wonderful guy cooking..hats off to you.

[@matthewsguyanesecooking4601]

Thank you so much

[@saryarohit2925]

Hello Matthew! Yum! Something fried on a Sunday always makes the Monday better! I am from Trinidad and Tobago and I feel so guilty eating plain flour pholourie - it spikes your blood sugar too much and has no nutrition. I like mixing in the split peas powder or dhaal powder/flour as it adds in some protein. Thank you for this recipe. I like how you are well-versed in the recipe - discussing how it is made in different countries, and explaining why you do what you do. Keep posting and be blessed!

[@matthewsguyanesecooking4601]

Thank you for your kind comments and for enjoying 🙏🏽

[@troyaarav9971]

Instablaster

[@malkat1851]

I now start looking at your channel great you're true cook my daughter now started to cook how you explain yourself step-by-step is unique God forever bless you

[@matthewsguyanesecooking4601]

Thanks for watching. And for the support.

[@patriciaramraj9197]

I love the way you are so clear in your explanations and your end product looks delicious and mouth watering 😊

[@matthewsguyanesecooking4601]

Thank you so much

[@patriciaramraj9197]

You're welcome

[@Tropicalbliss45]

Beautiful! I will definitely try this recipe. Excellent. Thank you.

[@matthewsguyanesecooking4601]

Hope you enjoy 🙏🏽

[@reheapersaud8177]

Hi Matthew's great video... thanks for sharing.... nice desert...

[@matthewsguyanesecooking4601]

Thank you

[@shamz1977]

Looks simple and delicious. I will be trying these later today.

[@matthewsguyanesecooking4601]

Hope you enjoy!

[@yvonnekingYRK]

Looks so good!

[@matthewsguyanesecooking4601]

Thank you

[@waseemsells5378]

As usual an another simple and wicked recipe!! 🔥🔥🔥

[@matthewsguyanesecooking4601]

Thank you

[@faridarohoman5275]

Looks good, I will make some today for my guys at home, they will be watching the football game. Thx Matthew, hope you will be watching the game too. Have a great day.

[@matthewsguyanesecooking4601]

Thank you. Enjoy your time.

[@babygirldass3621]

I used to work in a roti shop 5 mins away from home that’s where my husband meet me🙈, we used to make these by the cooler and it was the first thing to sell out , an the way u put it in the oil is the way I do it but I drop 4 at a time , I can’t remember if we used to add baking powder it was a long time ago but a lot used to burst an I got a lot of burns , I feel I’ll make this tmrw it looks delicious

[@matthewsguyanesecooking4601]

Thank you for watching and enjoying! Oh wow, very cool. Sometimes they burst and burn you when you mix the dough too hard. It has happened to me before.

[@roberttewari9354]

Hey Mathew Good job. Your presentation is great. Really like your Videos.

[@matthewsguyanesecooking4601]

Thank you so much!

[@chetraniranglall531]

Looks yummy, Happy new year!!! I will make this tomorrow for pooja. Thanks very much. You are always on point👍🥰🌟

[@matthewsguyanesecooking4601]

Thank you for watching. Enjoy!

[@malinimemraj8299]

Looks delicious.. Thanks for sharing

[@matthewsguyanesecooking4601]

Thanks for watching

[@kavitab793]

Another delicious 🤤 recipe.

[@matthewsguyanesecooking4601]

Thank you

[@doodnauthpersaud4021]

Love it 💕💕💕

[@matthewsguyanesecooking4601]

Thank you

[@zabinayassim5677]

Nice...will try when i am craving poulari

[@matthewsguyanesecooking4601]

Enjoy!

[@mari23055]

This is the ultimate recipe! just made some Ahhhmazing

[@matthewsguyanesecooking4601]

Thank you for watching and enjoying

[@andrieedwards6503]

Matthew I tried this recipe for the first time, I know the other recipe ,but it came out perfect

[@matthewsguyanesecooking4601]

Awesome. Very happy to hear

[@caribbeansoular2178]

Your tamarind sauce looks mouth watering 😋😋

[@husnaramsingh2846]

Delicious

[@matthewsguyanesecooking4601]

Thanks

[@sugah6072]

Keep up the good work

[@matthewsguyanesecooking4601]

Thank you

[@alishaphilbert4754]

Hmmm yummy yum, u did great, trini in da house🥳🥳🥳

[@matthewsguyanesecooking4601]

Haha thanks for watching

[@denisebentick8905]

Thanks for sharing this recipe, mine with peas did not come out right. Will definitely try this.

[@joanwilliams7649]

Matt you always make me hungry 😋 again and again whenever I watch your cooking 👍👍👍👍👍 looks sooooo yummy 😂😂😂😂 stay safe and blessed 🇬🇾🇬🇾🇬🇾🇬🇾🇬🇾🇬🇾

[@matthewsguyanesecooking4601]

Thank you

[@joanwilliams7649]

@@matthewsguyanesecooking4601 As always you’re my cook 👍👍👍👍🇬🇾🇬🇾🇬🇾🇬🇾

[@sarbjitkaur-dulay1791]

Very nice recipe. Thank you. 🥰👌👌🌺

[@nabeelasusansultan3262]

💯💯🤔Trini here

[@tonywarren8227]

Hi I really love your recipe so awesome 👌 👏 👍

[@matthewsguyanesecooking4601]

Thank you!

[@star999ize]

Will try this. Mine was too watery. I end up baking it. Phoulerie cake. Lol. I am sure it will come out good. Will be using besan flour and bit of whole wheat flour this tme. Great job. Thanks.

[@matthewsguyanesecooking4601]

Hope you enjoy

[@leshawnd3793]

Beautiful 👍👍👍👍

[@matthewsguyanesecooking4601]

Thank you

[@caribbeansoular2178]

Oh my😋😋😋 I’m hungry 😋

[@girlsinabdool7804]

Hi Mathew good video From Trinidad 🇹🇹

[@matthewsguyanesecooking4601]

Thanks for watching

[@SweetTea742]

I could NEVER get nice round pholouries 😭 Great job as usual Chef Matthew, they look perfect 😊

[@matthewsguyanesecooking4601]

Thank you so much

[@willskitchentable]

Thanks for sharing

[@matthewsguyanesecooking4601]

And thank you for watching!

[@cameenabidoor]

Very nice ❤❤

[@matthewsguyanesecooking4601]

Thank you very much

[@satiesankar7280]

Gr8 job..save me some..

[@matthewsguyanesecooking4601]

Thanks for watching

[@dnataliesmith2209]

Came here after watching three Trinis making pholourie. Not a split pea in sight!!!! Just four, coloring and for 2 of them spices. One skipped the spices altogether. I ran away as fast as I could.

[@matthewsguyanesecooking4601]

That is the “roti shop” version of pholourie. Adapted over many years for a cheaper product. Also a lot of people prefer the flavor to come from all the chutneys or sauces the pholourie is dipped in. The real deal traditional pholourie is made from pure grind dhal. But even this version isn’t the old one in Guyana. We usually make the pure dhal one and sometimes this one.

[@dnataliesmith2209]

@@matthewsguyanesecooking4601 I lately found your channel, I must say the Tennis Rolls came out great! I haven`t eaten Tennis Rolls in 11 years since moving to Brazil. Thank you.

[@matthewsguyanesecooking4601]

@@dnataliesmith2209 you’re welcome!

[@Nikki-98714]

Do l have to add yeast or i can only add baking powder ? I don’t like to use yeast in my food.

[@matthewsguyanesecooking4601]

It will not have the same texture. Also if you just use baking powder you need to mix the dough softer or else they will pop open in the oil and burn you

[@lionelsampson9411]

Looks good......I’m going to make some right now

[@matthewsguyanesecooking4601]

Enjoy. Thanks

[@deokiebyjoo1788]

Tamarind sauce

[@nessbehar]

I need this recipe

[@matthewsguyanesecooking4601]

It is in the description box.

[@vicruzan7888]

Can these be baked instead of frying?

[@matthewsguyanesecooking4601]

I will do a baked version soon

[@geetasingh8889]

Matthew what causes the pholourie to burst.

[@matthewsguyanesecooking4601]

When you mix the dough too hard. It needs to be soft and sticky. If it's too tough it pops in the oil

[@rinar9601]

Can you use just baking powder instead of yeast?

[@matthewsguyanesecooking4601]

You can. Just make sure to make the dough softer (or they will pop open in the oil and they will burn you/make a mess). Also you have to add in like a 1/2 tbsp for this amount to make them fluffy.

[@sheneva3673]

Can I use Spelt flour?

[@matthewsguyanesecooking4601]

You can try mixing it with the all purpose. I don’t think it will hold if you just use the spelt flour

[@jenniferboone6569]

Hi Matthew, great job. Where is the recipe for measurements?

[@matthewsguyanesecooking4601]

The measurements are in the description box below.

[@geetasingh8889]

Looking out for tge tamarind sauce

[@matthewsguyanesecooking4601]

It is already on my channel

[@skdhaliwal464]

Hello veer ji.. plzzzz can u write ingredients for 20 people.. l want to make with pleasure

[@vanessapooranmall7150]

Hey there Can u make Gurumba please it's my favourite I love it please I wanna know how to make it

[@matthewsguyanesecooking4601]

Hi there. I have 2 recipes for it on my channel already

[@vanessapooranmall7150]

@@matthewsguyanesecooking4601 can u send me the link please

[@matthewsguyanesecooking4601]

@@vanessapooranmall7150 kzbin.info/www/bejne/iGGZdICDatB7mrs

[@vanessapooranmall7150]

@@matthewsguyanesecooking4601 thanks sweetheart u are a great help

[@matthewsguyanesecooking4601]

@@vanessapooranmall7150 You're welcome!

[@shantibachan1557]

What cause the pholorie to pop

[@matthewsguyanesecooking4601]

Mixing the dough too hard in texture

[@Preeteeee]

Approximately how many pholouries do you get with this recipe?

[@matthewsguyanesecooking4601]

This will make maybe 20-30?

[@Preeteeee]

@@matthewsguyanesecooking4601 i tried it today. It came out great. I doubled your recipe. I also tried your kurma recipe too. All went well except I struggled with the pag. Keep up the good work and thanks for helping me this Divali. Happy Divali!

[@matthewsguyanesecooking4601]

@@Preeteeee thank you so much for using my recipes. It all takes practice but I'm sure everything was amazing! Have a blessed night.

[@19OJ78]

I used a mix and mine turned out too chewy for me...why? Bad mix? Or bad cook? Lol

[@matthewsguyanesecooking4601]

The mixes are all temperamental if not mixed just the right way. Sometimes they’re sitting for a long time too which causes the end product to be stiff. Definitely make them from scratch.

[@19OJ78]

@@matthewsguyanesecooking4601 Thank you so much.

[@meryahmad7892]

Why dont you give measurements how people will know if the mixture is right or not you just wasting time🤔

[@matthewsguyanesecooking4601]

Look at the description box.

[@sophiasawh5610]

Yummy