Pholourie

Method

1. Sift 60 g of split pea flour and 40 g of plain flour into a bowl, then whisk in 0.5 tsp of baking powder, 0.25 tsp of ground turmeric, 0.5 tsp of roasted ground cumin and 0.5 tsp of salt until the colour is even.
2. Stir 1 clove of garlic, crushed to a paste, and 0.25 scotch bonnet or wiri wiri pepper, deseeded and very finely minced, through the dry mix so the heat is spread evenly.
3. Add 100 ml of lukewarm water a little at a time, beating hard with a wooden spoon or your hand for 2 minutes, until you have a thick, smooth, elastic batter that drops slowly off the spoon — thinner than dough, thicker than pancake batter.