Dhaltjies

with mebos PERi-PERi dipping sauce.

Serves12-18
Prep Time30 mins
Cook Time15 mins

Ingredients

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For The Dhaltjies

  • 1 cup chickpea flour
  • 1 cup cake flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 200 ml spinach, chopped
  • 1 - 2 green chilli, chopped
  • 1 onion, finely diced
  • 150 ml sweet corn (not creamed)
  • 1/2 cup Nando's PERinaise Hot
  • 1/2 cup water
  • neutral oil for shallow frying
  • coriander to garnish

For The Dip

  • 1 cup plain mebos
  • 1 cup water
  • 1/2 cup Nando's PERi-PERi Sauce Medium
  • salt to taste

Cooking instructions

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  1. 1

    In a large bowl combine all the ingredients with a wooden spoon until a thick batter forms and there are no visible lumps of dry ingredients left.

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  2. 2

    In a large pan with deep sides, heat 2 to 3 cm of oil over medium high heat.

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  3. 3

    Use a tablespoon to scoop large balls of the batter into the heated oil.

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  4. 4

    Fry in batches for around one minute on each side of until golden brown and drain on a wire rack or paper towel.

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  5. 5

    Repeat the process until you have no batter remaining.

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  6. 6

    Mebos dip: Add the mebos and the rest of the ingredients to a blender and blend on high until smooth. Add more water, until desired consistency.

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  7. 7

    Taste and adjust seasoning.

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  8. 8

    Serve as a sharing plate with mebos sauce and coriander to garnish.