Cape Malay Daltjies (Chilli bites)
Cape Malay Daltjies (Chilli bites)
Daltjies are a delicious and easy to make Cape Malay appetiser, crispy on the outside and soft and pillowy on the inside.
Recipe PDF
Ingredients
- 100 grams chickpea flour approximately 250 ml or 1 cup
- 140 grams cake or fine sponge flour approximately 250 ml or 1 cup
- 10 ml baking powder approximately 2 level teaspoons
- 2.5 ml salt adjust as required
- 7.5 ml ground cumin approximately 1 1/2 teaspoon
- 5 ml ground coriander approximately 1 teaspoon
- 2.5 ml turmeric powder approximately 1/2 teaspoon
- 1 small red onion finely grated (approximately 40 grams)
- 1 small carrot finely grated (approximately 40 grams)
- 50 grams chopped spinach approximately 250 ml or 1 cup
- 125 ml sweet corn kernels approximately 1/2 cup
- 1 chopped green chilli use 2 for spicy
- 2 tbsp chopped fresh coriander leaves and stalks
- 1 clove garlic finely grated
- 1 egg plus water to make 200 ml liquid.
Optional
- 5 ml olive oil approximately 1 teaspoon
- 5 ml sugar approximately 1 teaspoon
For frying
- 750 ml Sunflower Oil, for deep frying use as much as required to deep fry in your pot
Garnish
- Coriander micro-greens
Instructions
- In a clean medium sized bowl sift the chickpea flour, cake flour and salt.
- Add the ground cumin, ground coriander and turmeric and combine with a whisk.
- In another bowl grate the garlic, onion and carrot and add the chopped spinach, corn kernels and chilli and stir to mix through.
- Finely chop the coriander leaves and stalks and add to the other vegetables.
- Toss the vegetables into the chickpea flour and then add the egg and water mixture. If using add the sugar and oil too.
- Stir to combine thoroughly and leave to rest for at least 20 minutes before frying.
- At this point you can add the optional teaspoon olive oil and sugar and mix it through.
- Let the batter rest for 10 minutes. The batter may seem thick at first but will loosen up while it rests as the vegetables start releasing their liquid.
- Add the baking powder just before frying and mix through thoroughly before frying off tablespoon fulls of batter in oil at least 5 cm deep.
- Fry until golden brown and check that they are evenly cooked before removing with a slotted spoon.
- Drain on kitchen paper towels to absorb any excess oil.
- Garnish with coriander micro-greens (or chopped coriander) and serve hot.
Notes
- All spices are not equal so check the flavor and taste of the batter and add more spices and seasoning where required.
- If you want it a bit spicier, add 1/4 to 1/2 teaspoon chilli powder.
- If you don't have spinach, then kale or swiss chard may be used instead.
- I used a small ice cream scoop to obtain even sized balls.
- The balls will roll over when they are cooked on the one side.
- Nutrition: I have estimated 5ml sunflower oil per daltjie even though if cooked at the right temperature the batter does not absorb much oil.Â
Nutrition
Calories: 80kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 1gCholesterol: 5mgSodium: 38mgPotassium: 94mgFiber: 1gSugar: 1gVitamin A: 441IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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