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Dhaltjies (Cape Malay Chilli Bites)

Dhaltjies (Cape Malay Chilli Bites) is a traditional South African recipe (from the Cape Malay cuisine) for a classic snack of spinach, onion and apple pea flour fritters flavoured with plenty of chilli powder. The full recipe is presented here and I hope you enjoy this classic South African version of: Cape Malay Chilli Bites (Dhaltjies).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

12

Rating: 4.5 star rating

Tags : Chilli RecipesVegetarian RecipesSpice RecipesVegetable RecipesSouth-africa Recipes



This is another classic snack derived from Cape Malay cuisine.

Though there is a 'core' recipe here, the dish has many variations, depending on which spices happen to be available. For example, sweet potato could be added instead of the spinach for orange versions. Sweetcorn kernels were substituted for yellow or white versions.

They are often served as finger snacks with beer at a traditional South African Braai (barbecue).

Ingredients


1 onion, grated
1/2 bunch spinach leaves, washed, drained and shredded
1 small green apple (Granny Smith is good), cored and grated
280g pea flour (this is gram or chickpea flour)
70g plain flour
2 tsp dried chillies, crushed in a mortar
1/2 tsp Cape Malay Red Masala
1 tsp sea salt
1 tsp ground turmeric
1 tsp ground coriander seeds
1 tsp ground cumin seeds
water, to bind
1 tsp baking powder
500ml sunflower oil or groundnut oil, for frying

Method:

Sift together the pea and plain flours into a large bowl. Stir in the crushed chillies, Cape Malay red masala, salt, turmeric, coriander and cumin then add the onion, apple and spinach. Stir well to combine.

Add just enough water to give you a thick batter (it should not be runny and should just drop from a spoon).

Heat the oil in a wok or deep frying pan. When the oil is hot, stir the baking powder into the batter. Drop the batter by the tablespoon into the hot oil and fry slowly, turning occasionally, until golden brown all over. Do not over-crowd the pan and make sure your oil does not become to hot, or the chilli bites will burn. Like cakes, you can test your chilli bites by piercing with a skewer. If the skewer emerges cleanly the chilli bites are ready.

Remove from the oil with a slotted spoon and set aside to drain on kitchen paper. These should be served warm and the batter should be enough to make about 30.