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 .
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
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.
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!
Nice explanation I gave my son this recipe because it easily explains he likes the ones them made with flour he is at University and I’m not there to show him it’s is his first time making it thanks for sharing
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.
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.
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.
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
You can use baking powder but the dough must be softer than what’s shown in the video. If baking powder only is used and the dough is too hard then they will start to pop open in the oil. I have gotten burnt that way in the past.
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.
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.
@@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 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!
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.
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 .
Thank you so much for the kind comment. I truly hope I can before 2021 is up 🙏🏽
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
Thanks for watching. And for the support.
super great recipe I love the color of your pot want one like that
Thank you. The link for those pots is in the description box.
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.
Me toooo! Lol!
My NEW Guyanese friend teaching me a Trinidad style of cooking!! Love this
I love the way you are so clear in your explanations and your end product looks delicious and mouth watering 😊
Thank you so much
You're welcome
I really admire this wonderful guy cooking..hats off to you.
Thank you so much
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!
Thank you for your kind comments and for enjoying 🙏🏽
Instablaster
Beautiful! I will definitely try this recipe. Excellent. Thank you.
Hope you enjoy 🙏🏽
Hi Matthew's great video... thanks for sharing.... nice desert...
Thank you
Looks simple and delicious. I will be trying these later today.
Hope you enjoy!
Nice explanation I gave my son this recipe because it easily explains he likes the ones them made with flour he is at University and I’m not there to show him it’s is his first time making it thanks for sharing
Thank you for watching and enjoying
Looks delicious.. Thanks for sharing
Thanks for watching
Hey Mathew
Good job. Your presentation is great. Really like your Videos.
Thank you so much!
Thanks for sharing this recipe, mine with peas did not come out right. Will definitely try this.
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.
Hope you enjoy
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.
Thank you. Enjoy your time.
Matthew I tried this recipe for the first time, I know the other recipe ,but it came out perfect
Awesome. Very happy to hear
Nice...will try when i am craving poulari
Enjoy!
Looks so good!
Thank you
Looks yummy, Happy new year!!! I will make this tomorrow for pooja. Thanks very much. You are always on point👍🥰🌟
Thank you for watching. Enjoy!
Another delicious 🤤 recipe.
Thank you
Hi I really love your recipe so awesome 👌 👏 👍
Thank you!
Matt you always make me hungry 😋 again and again whenever I watch your cooking 👍👍👍👍👍 looks sooooo yummy 😂😂😂😂 stay safe and blessed 🇬🇾🇬🇾🇬🇾🇬🇾🇬🇾🇬🇾
Thank you
@@matthewsguyanesecooking4601 As always you’re my cook 👍👍👍👍🇬🇾🇬🇾🇬🇾🇬🇾
Very nice recipe. Thank you. 🥰👌👌🌺
As usual an another simple and wicked recipe!! 🔥🔥🔥
Thank you
Keep up the good work
Thank you
This is the ultimate recipe! just made some Ahhhmazing
Thank you for watching and enjoying
I could NEVER get nice round pholouries 😭 Great job as usual Chef Matthew, they look perfect 😊
Thank you so much
Hi Mathew good video
From Trinidad 🇹🇹
Thanks for watching
Beautiful 👍👍👍👍
Thank you
Your tamarind sauce looks mouth watering 😋😋
Delicious
Thanks
Oh my😋😋😋 I’m hungry 😋
Love it 💕💕💕
Thank you
Hi Matthew,
great job. Where is the recipe for measurements?
The measurements are in the description box below.
Hey there Can u make Gurumba please it's my favourite I love it please I wanna know how to make it
Hi there. I have 2 recipes for it on my channel already
@@matthewsguyanesecooking4601 can u send me the link please
@@vanessapooranmall7150 th-cam.com/video/R06CMM5kHdY/w-d-xo.html
@@matthewsguyanesecooking4601 thanks sweetheart u are a great help
@@vanessapooranmall7150 You're welcome!
I need this recipe
It is in the description box.
Hmmm yummy yum, u did great, trini in da house🥳🥳🥳
Haha thanks for watching
Thanks for sharing
And thank you for watching!
Gr8 job..save me some..
Thanks for watching
💯💯🤔Trini here
Matthew what causes the pholourie to burst.
When you mix the dough too hard. It needs to be soft and sticky. If it's too tough it pops in the oil
Very nice ❤❤
Thank you very much
Looks good......I’m going to make some right now
Enjoy. Thanks
Tamarind sauce
Can these be baked instead of frying?
I will do a baked version soon
How to make tamarind souse
I have multiple recipes on my channel 🙏🏼
Can you use just baking powder instead of yeast?
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.
Do l have to add yeast or i can only add baking powder ? I don’t like to use yeast in my food.
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
Can I use Spelt flour?
You can try mixing it with the all purpose. I don’t think it will hold if you just use the spelt flour
Yummy
I don't have yeast what can i use or can i just leave it out?
You can use baking powder but the dough must be softer than what’s shown in the video. If baking powder only is used and the dough is too hard then they will start to pop open in the oil. I have gotten burnt that way in the past.
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.
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.
@@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.
@@dnataliesmith2209 you’re welcome!
Hello veer ji.. plzzzz can u write ingredients for 20 people.. l want to make with pleasure
Looking out for tge tamarind sauce
It is already on my channel
Approximately how many pholouries do you get with this recipe?
This will make maybe 20-30?
@@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!
@@Preeteeee thank you so much for using my recipes. It all takes practice but I'm sure everything was amazing! Have a blessed night.
What cause the pholorie to pop
Mixing the dough too hard in texture
I used a mix and mine turned out too chewy for me...why? Bad mix? Or bad cook? Lol
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.
@@matthewsguyanesecooking4601 Thank you so much.
Why dont you give measurements how people will know if the mixture is right or not you just wasting time🤔
Look at the description box.