Spinach Phulourie & Tamarind Chutney – the Spinach variation of the classic Caribbean split pea fritter from Trinidad with freshly made tamarind chutney.
My favorite green is spinach because I don’t like bitter greens. That’s why the most common vegetable on this blog is spinach. If you love spinach as much as I do, this is the place for you with lot of Spinach Recipes. Here are just a few!
Spinach Mangodi (Indian Spinach Sun Dried Lentil Curry)
Rishta Palak – Kashmiri Lamb Meatballs in Spinach Curry
A few months ago, I showed you the recipe for phulourie, yellow split pea balls, which is a very common street food item in Caribbean countries with Indian populations, like Trinidad and Guyana. In line with my cooking with greens theme today, I decided to do a spinach version of phulourie. With some whole wheat flour, here’s a healthier version of the classic Caribbean street food with home made tamarind chutney.
Freshly Made Caribbean Style Tamarind Chuntey makes the phulourie even better!
IN THE MAKING – MAKING THE PHULOURIE BATTER
- Tamarind Chutney
- 7 oz. tamarind pulp
- 1 Scotch Bonnet pepper/ Habanero
- 2 cloves garlic
- 5 leaves Shadoe Beny 1/4 cup cilantro can be used as a substitute
- 3 tablespoons brown sugar
- 2 cups water
- 1 pinch salt
- Spinach Phulourie
- 1 1/2 cups yellow split peas soaked overnight
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 2 cloves garlic
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons roasted cumin powder
- 1 1/2 teaspoons salt
- 3 teaspoons baking powder
- 1/2 Scotch Bonnet/Habanero pepper
- 2 cups spinach leaves firmly packed
- 2/3 cup water
- Let's make the chutney first so it has time to chill.
- Boil water. Pour over tamarind pulp and let sit for 20 minutes. Strain the pulp, pressing out all of the liquid, until you only have dry pulp remaining and discard the pulp.
- Using a food processor or mortar and pestle, grind the garlic, shadoe beny and Scotch Bonnet well.
- In a saucepan, combine tamarind liquid, with grinded garlic, etc. Add brown sugar and salt.
- Bring to a boil. Simmer for 20 minutes.
- Strain and cool.
- In a food processor, combine spinach, garlic and Scotch Bonnet. Process well. Add split peas and process well, scraping the sides of the processor every few minutes, to ensure a properly processed spinach-split pea paste.
- Transfer to a large bowl and add all other ingredients. Mix well.
- Heat enough oil for deep frying to 350 F. Add spoonfuls of batter and fry until browned on all sides.
- Serve spinach phulourie with the tamarind chutney.
Spinach Phulourie & Tamarind Chutney makes the perfect Vegetarian snack!
Want to add some more Caribbean inspiration into your diet? Check out all the other Caribbean recipes here from Aruba to Trinidad and Puerto Rico!
Do you know anyone else who likes learning about international food, culture, history and travel? Bring them over here to join the party! Don’t forget to use those share buttons!
Start Here to find out how the Schizo Chef can help you with your cooking, travel and other needs!
sent to Let’s Cook Appetizers