- 375ml chilli bite mix
- 15ml (1 tbsp) cake flour
- 5ml (1 tsp) baking powder
- 1 large onion, finely chopped or grated
- 1 large potato, coarsely grated
- 1 fresh green chilli, finely chopped
- 5ml (1 tsp) salt
- 5ml (1 tsp) turmeric
- 5ml (1 tsp) ground jeera
- 2.5ml (1/2 tsp) crushed dried chillies
- 2.5ml (1/2 tsp) red leaf masala
- 5ml (1 tsp) garlic and ginger paste
- 60ml (1/4 cup) chopped fresh dhania
- 125ml (1/2 cup) cold water
- 500ml (2 cups) cooking oil for deep-frying
In a large mixing bowl, sift cake flour, chilli bite mix and baking powder.
Add the remaining ingredients, except the oil, and mix with just enough of the water to form a stiff batter.
Add more water, but note that the batter should not be runny.
Heat the oil in a small, deep pot or pan on medium heat.
Once the oil is hot, add a tablespoonful of batter, one spoon at a time, making sure not to overcrowd the pot and to allow space for turning the daltjies.
Slowly fry on either side until golden brown and crisp.
Monitor the temperature of the oil to ensure it does not become too hot while frying. Pierce the chilli bite with a fork to test if properly cooked and if the fork comes out dry, then the chilli bites are ready.
Remove from oil and drain in a colander or on a paper towel.