Make the batter: In a mixing bowl, combine the flour, salt, sugar, curry powder, yeast, and baking powder. Stir in the water until you get a thick, smooth batter.
Let it rest: Cover the bowl and let the batter sit for 30 minutes to activate the yeast.
Heat the oil: Fill a deep pot or frying pan with oil and heat on medium-high.
Fry the pholourie: Once the oil is hot, use two spoons to drop small portions of the batter into the oil. Fry until puffed and golden brown.
Drain and serve: Remove with a slotted spoon and drain on paper towels. Serve warm with chutney or sauce of your choice.
