@Irfon Ali posted:
the older Indo women made the real thing, no flour added. i remember my mom's 35 years ago: we devoured them with chutney as soon as she finished frying a batch. the folks now just add lots of flour because they're lazy to grind all that split peas
Flour is added with yeast. It's the gluten that helps the pholourie to swell up and stay together and make it fluffy. Channa flour is readily available. Look for besan, split peas flour.
I make my own tamarind chutney hot sauce to go with it. I even grow my own cilantro, Scotch Bonnet and other thymes.