Daltjies Recipe – Chilli Bites

I grew up with a lot of traditional South African dishes including samosas and onion fritters (my Gran makes the best onion fritters. I need to dig out the old recipe book and attempt them soon). What stood out was the chilli bite, I absolutely loved them and this is my version of the traditional daltjie.

A daltjie is a Cape Malay version of the Indian bhaji. It is usually served at the breaking of the fast in Ramadan but can be eaten as a snack at any time. They are a true comfort food and pair very well with some Mrs Balls Chutney or my mint raita.

Chilli bites usually consists of gram flour (chickpea flour), spices, chilli and spinach that has been finely chopped. The traditional ones that I have had over the years have a very soft interior and a crispy exterior. Over the years my family have adapted the recipe and we now add a huge amount of spinach to the mix because we prefer a less spongy interior and love the extra crispness the additional spinach provides when fried.

Make sure that when frying you keep the temperature of the oil on medium to ensure the chilli bites are cooked all the way through and you get that essential crispy exterior.

Daltjies Recipe – Chilli Bites

(9 votes, average: 4.11 out of 5)
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4.1 from 9 reviews

This version of the traditional daltjie (chilli bite) is a must try. A perfect crispy appetizer for any occasion. Adjust the heat to your liking but best served spicy with a cooling mint raita or chutney.

• Author: Daryl
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 20 large chilli bites
• Category: Appetize
• Method: Frying
• Cuisine: South African

Ingredients

1 1/2 cups Chickpea flour

½ cup self raising flour

¼ tsp tumeric

1 tsp coriander powder

1 tsp cumin powder

1 tsp salt

1 tsp baking powder

1–2 tsp chilli flakes(depending how hot you like it)

1/2 tsp chilli powder if you like it really spicy

1 large potato, coarsely grated

1 large onion, coarsely grated

6 to 8 handfuls (500g) finely shredded spinach leaves (I use nearly two washed packets of spinach leaves)

Water to create batter (as needed)

Oil for frying

Instructions

Combine all ingredients in a large bowl except water and mix thoroughly

Heat oil in a high sided pan. You are deep frying so you need enough oil so the chilli bites float when ready to flip

Slowly add the water and mix until you get a batter (remember the spinach will wilt down as you mix so don’t add too much water). The mixture has to just stick together

Using a tablespoon or an ice cream scoop (I like using this type) add heaped servings to the hot oil

Flip when the spinach has become very crispy and you have a nice golden brown colour

Transfer to a cooling rack (they will stay crisp for a while if placed on a rack

Continue cooking batches until the batter is finished

Serve with a nice chutney or mint raita

Keywords: daltjies, chilli bites, extra crispy chilli bites, tasty chilli bites

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