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.
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
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
Find it online: https://www.darylskitchen.com/my-daltjies-recipe-chilli-bites/