Dhaltjies, or chilli bites, are a Cape Malay speciality usually served at Ramadan. They are usually made with pea or lentil flour but I substituted the flour with mieliepap which gave the filling a lovely, soft, but more substantial and satisfying filling. They are delicious, spicy bites that pair perfectly with a tangy, mango dipping sauce and are lovely served as snacks around the braai or as a crunchy, light treat all by themselves.
Yield: 15-20 Dhaltjies - depending on how big you make them
Preparation Time: 5 minutes
Cooking Time: 35 minutes
180 g mielie pap
10ml medium curry powder
5 ml chilli flakes
2,5ml freshly ground black pepper
375 ml water
85 ml milk
15 ml oil
½ small onion finely chopped
250ml fresh coriander, finely chopped
2 eggs, beaten
250ml self-raising flour
125ml mango atchar
60-80ml peach chutney
60ml fresh coriander, finely chopped
cooking oil, for frying
- In a pot, place the mielie pap, curry powder, turmeric, chilli flakes, salt and pepper.
- Add the water and place onto the stove on a medium heat.
- Stir continuously until the mixture stiffens and forms a ball.
- Remove the mixture from the heat and add the milk, oil, onion and coriander.
- Stir to combine and cool the mixture slightly before slowly adding in the eggs.
- Add the self-raising flour and mix thoroughly. The batter should be fairly stiff.
- Heat a medium-sized pan with enough oil to deep-fry or fill an electric deep fryer.
- Check that the oil is hot enough by placing the tip of a wooden spoon into the oil – if the oil sizzles, it is ready.
- Using two tablespoons, form ball-like shapes of batter and drop into the hot oil.
- Fry until golden brown and the inside is cooked through. Set aside to drain on paper towel.
- Combine the mango atchar and peach chutney, stir in the coriander and serve with dhaltjies as a dipping sauce.