Ohmydish.com


Phulauri With Sweet Tomato Chutney

(1)

Oh my.. we've just discovered this delicious snack from Suriname. A phulauri with sweet tomato chutney is fried goodness suitable for vegetarians.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Phulauri with sweet tomato chutney
Veronique van Ohmydish

Made by Véronique

Published at 2015-08-23, this recipe is for 10 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 09-08-2023

40 minutes 10 people Lunch
Phulauri with sweet tomato chutney

Ingredients

(✓ Tip: click to check off)

  • 100 gram green or yellow split peas (originally made with yellow ones)
  • 1 onion
  • 3 garlic cloves
  • 1 teaspoon garam masala
  • 2 teaspoons ground cumin
  • 50 gram spinach
  • 300 gram self-raising flour
  • 300 ml of water
  • 1 green pepper
  • sunflower or vegetable oil for frying

Ingredients sweet tomato chutney

  • 1 garlic clove
  • 1 small piece of ginger root
  • 1 can tomatoes
  • a small handful of raisins
  • 100 ml red wine vinegar
  • cayenne pepper to taste
  • 1 tablespoon sugar
  • salt to taste
Phulauri with sweet tomato chutney ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • large bowl
  • sieve or colander
  • food processor
  • blender
  • heavy-bottomed pan
  • fryer or casserole
  • 2 regular spoons
  • skimmer


Phulauri With Sweet Tomato Chutney

40 minutes 10 people Lunch

View the original recipe via:
https://ohmydish.com/recipe/phulauri-with-sweet-tomato-chutney


Preparing -- 30 minutes + waiting time

Tip: soak the split peas in water for at least 6 hours before they're ready to use.  

First, soak the split peas in water for at least 6 hours. Drain the split peas and then place them in the food processor until they're pureed enough. Add onion, peeled garlic cloves, garam masala, ground cumin and pepper and puree again until kind of smooth.

Add spinach leaves and pulse for a few seconds, we need them to be coarse. Now add the water and self-raising flour until it looks like a batter. Set aside for an hour. Meanwhile, grab a heavy-bottomed pan and add the canned tomatoes with half of the red wine vinegar and the sugar.

Let it simmer on low heat for 20 minutes. Peel the garlic clove and ginger, blend it together with the other half of the red wine vinegar.

Add the smooth mixture along with the raisins to the pan and let it simmer for another 10 minutes, or until the liquid has evaporated enough. Season with salt and cayenne pepper.

Finishing phulauri with sweet tomato chutney -- 10 minutes

Heat sunflower or vegetable oil in a casserole or fryer until it's about 180 degrees celsius or 350 degrees fahrenheit. Use 2 spoons to carefully add one spoon at a time of the batter into the hot oil, do not overcrowd the pan.

Fry until golden brown, they start to float to the surface very quickly and they will only need about 3 minutes. Repeat until all the batter is used. Enjoy your meal!


Rank this recipe!
1 vote