Dry split peas are soaked in a bowl with about 1 1/2 cups of water. Leaving this for the night The peas will double in size by morning.

Drain the peas of their water in the morning. Peas, garlic, pepper, or pepper sauce, and enough water to cover the peas should all be placed in a blender. Blend on high until smooth.

Add the contents to a bowl for mixing. All of the dry spices should now be added and mixed thoroughly. Add flour, yeast, and baking powder. Completely combine.

For a period of one to two hours, cover the batter.

Heat a sufficient amount of oil in a frying pan to cover the bottom of the pan.

It's tough to drop the batter into the oil with two spoons, and your pholourie balls won't turn out as perfectly round as you'd like them to. In order for the batter to pass through your thumb and pointer finger, take some batter in your hand and make a fist with it. You can use the photo up top as a reference. If the batter doesn't immediately pop up when you drop it into the hot oil, your oil isn't hot enough. The pholourie balls should be turned while they are frying so that they brown evenly.

Repeat this procedure until all of your batter has been consumed.

Serve with lime sour, mango achar, tamarind sour, or any other spicy condiment of your choice.