I’ve made these a few times before; they’re fairly easy providing you remember to soak your split peas in advance. I also added mung beans to my recipe for a little variation. The poulourie are light and flavoursome with a crunchy outer-coating and a tendency to absorb any sauce you wish to serve with them (I recommend tomato or BBQ).
Gluten free, split pea poulourie:
- 1 x cup green split peas
- 1 x 1/4 cup mung beans
- 3 x cloves garlic (de-germ first)
- 1 x teaspoon of celery or radhuni / ajwain seeds
- 2 x teaspoons curry powder
- 1 x teaspoon garam masala*
- ½ x teaspoon salt
- ½ x teaspoon dried chilli flakes
- Juice of 1 x small lemon
- 1 x teaspoon black onion seeds
- 1 x tablespoons olive oil
- 1 x tablespoon of soya milk
- 1 x tablespoon of water (or as much as require to thin mix to a thick paste)
- ¼ x cup gluten free flour (use plain flour if not GF)
- 1 x teaspoon baking powder
- ½ x teaspoon if xanthan gum
*(I made mine myself using this fab recipe)
- First of all you need to have soaked your split peas and mung beans overnight in cold water.
- When ready, add to a food processor along with the garlic, celery seeds, curry powder, garam masala, salt, chilli flakes, lemon juice, onion seeds, olive oil, soya milk and water. Whiz until you have a smooth, thick paste. You may need to add more water if too stiff.
- Next, scrape the paste into a bowl and fold in the flour, baking powder and xanthan gum. You should have a light, airy, stiff batter.
- Add spoonfuls of the batter to a greased, non-stick tray and stick in the oven at 180oC for 20 mins or until golden brown.
I got 12 out of my recipe, which was just enough for the two of us when served with brown rice and a homemade tomato and red-pepper, passata based sauce.
Alternatively, the recipe could be made into an appetizer for four, when served with wedges of fresh lemon and some sweet BBQ sauce (maybe the leftovers from my vegan sticky BBQ rib recipe?!)