Dhaltjies (Chilli Bites) with Coriander Sauce (v)

DHALTJIES

1 red onion, thinly sliced

1 teaspoon salt

1 cup each chickpea flour (besan) and plain flour

1/2 teaspoon each chilli flakes, ground coriander,

ground cumin and ground turmeric

1/2 teaspoon mild chilli powder, plus extra to serve 1 teaspoon baking powder

100 grams baby spinach leaves sunflower oil for deep frying

CORIANDER SAUCE

1 firmly packed cup coriander, plus extra leaves to serve ¼ firmly packed cup mint leaves

½ cup Greek-style yoghurt

1 clove garlic

1 long green chilli, seeds removed, plus extra slices to serve finely grated zest and juice 1 lime

CORIANDER SAUCE:

Place the ingredients in a blender or use a stick blender and pureé until green. Season and chill until required.

DHALTJIES: Place the onion and salt in a bowl. Use clean hands to squeeze together and mix to combine. Set aside. Place the flours, spices and baking powder in a second bowl and whisk to combine. Add 400ml water and whisk until smooth. Add the spinach and the onion mixture and fold to combine.

Fill a wide saucepan three-quarters full with sunflower oil.

Heat the oil to 180°C (see Cook’s note, below). Add tablespoonfuls of the mixture to the hot oil and cook, turning halfway, for

2-3 minutes, or until golden and cooked through. Drain on kitchen towels and continue with the remaining mixture.

TO SERVE: Serve the dhaltjies hot topped with coriander sauce and extra chilli powder, sea salt, herbs and chilli slices. SERVES 8 AS A STARTER

COOK’S NOTE: A cube of bread will turn golden in 30 seconds when the oil is hot enough.