In a medium bowl, combine all ingredients (flour, yeast, baking powder, turmeric, sugar, salt, green seasoning) except water.
Gradually add warm water and whisk "vigorously" with a fork until smooth and somewhat fluffy.
Cover dough with two damp paper towels and allow to rest until more than doubled in size, about 1-2 hours. It will probably be more dense and chewy at the one hour mark]. We waited 2 hours and the pholourie was very light and airy.
Heat 4 cups of oil in a large, heavy bottomed pot over medium heat.
When hot, but not smoking, use a regular “eating” spoon to scoop the batter and another spoon to help shape and drop it carefully into the pot. Alternatively, you may use your hand to scoop up the batter and squeeze it gently into the pot, pushing the batter into the oil with your thumb.or ice cream scoop. Oil hands or spoon before scooping out batter. Do not overcrowd the pot. Be gentle with the batter as you do not want to squeeze out the air bubbles.
Pholourie may flip by themselves in the pot, but move them back and forth using a slotted spoon to ensure even cooking. If the heat is too high they may brown quickly and appear cooked but the inside will be uncooked. If they start to brown too quickly, immediately lower heat.
When they feel light and are a light golden brown, remove to a paper towel lined tray. Break one to ensure that the inside is cooked.
Repeat the same process with the remaining batter.
Serve with mango or tamarind chutney. Wrap leftovers in a paper towel, place in a resealable bag or airtight container and refrigerate, up to one week.
Video
Notes
Note: I tested this recipe using both organic and regular turmeric (referred to as "saffron" in Trinidad). ¼ teaspoon organic turmeric produced the same color as ½ teaspoon "Trinidad saffron"..