Trinidadian pholourie is made from split-pea flour batter, herbs, and spices, then fried into small balls.
The batter commonly includes ground split peas, flour, garlic, cumin, turmeric, and fresh herbs. Small portions are dropped into hot oil and fried until golden. Pholourie is often served with mango, tamarind, or other chutneys, and it is especially associated with Indo-Trinidadian food traditions.
Its ancestry is linked to South Asian pakora-like fried snacks brought to Trinidad by Indian indentured workers. Local ingredients, seasonings, and serving customs gave the snack a distinct Trinidadian identity.
Pholourie is frequently confused with doubles because both are common Trinidadian street foods and may be served with chutneys. Doubles use two fried baras around curried chickpeas; pholourie consists of individual fried batter balls.