These crunchy little balls have a powerful bite but keep you coming back for more. It’s no wonder they’re the most popular snack, whether for welcoming house guests or celebrating a major occasion. The yoghurt dipping sauce provides a bit of cooling balance.
Food Photographer: Andreas Eiselen
Makes 15
For the Dhaltijies
1½ cups chickpea flour
1 cup flour
1 t salt
1 onion, grated
1 potato, grated
2½ t red chilli flakes
½ t garam masala
1 t ground cumin
½ t ground cardamom
1 t ground coriander
1 t turmeric
½ cup lukewarm water
1 t baking powder
3 cups oil, for frying
For the Dip:
5 T red chilli oil (available at Asian shops or see tip below)
1 cup plain yoghurt
1. Sift together chickpea flour, flour and salt.
2. Add onion, potato and spices, and combine.
3. Gradually add water and mix until you have a smooth, thick batter.
4. Fold in the baking powder and leave the batter to sit for 5 minutes at room temperature. Give it a gentle stir before frying.
5. Heat the oil in a pot to medium. The oil is the right temperature when a small amount of batter dropped into it gradually turns golden.
6. Drop tablespoons of batter into the oil and fry until golden brown.
7. Remove and drain on paper towels.
8. For the dip, stir chilli oil and a pinch of salt through the yoghurt.
Serve
The hot crispy dhaltjies with the yoghurt dip. If you’re on the move, use them as a filling for a roti wrap.
*TIP: Make your own chilli oil by heating ¼ cup olive oil with 2 T chilli flakes and 3–4 fresh chillies. Remove from heat, let it infuse, then strain.
Photo: Andreas Eiselen
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