• In Ramadan

    Spinach & corn dhaltjies

    If you’re craving a dhaltjie just like your favourite family member makes, our crispy spinach and corn dhaltjie recipe is sure to bring back those nostalgic foodie memories this Ramadan.

    Print Recipe

    Spinach & corn dhaltjies

    Serves: 12-24 (size dependent)
    Total Time: 1 hour 30 minutes

    Ingredients

    • 1 cup chana flour ( chickpea flour)
    • 1⁄2 cup self-raising flour
    • 1 tsp baking powder
    • 11⁄2 tsp salt
    • 1⁄2 tsp ground turmeric
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1⁄2 tsp chilli powder
    • 1-2 green chillies, chopped
    • 1 garlic clove, minced
    • 6 spinach leaves, stalks removed
    • 1 onion, grated
    • ½ cup corn kernels
    • 1 tbsp freshly chopped coriander
    • 1 ½ tsp sugar
    • Cold water
    • Vegetable oil, for frying

    Instructions

    1

    MIX all the ingredients together.

    2

    GRADUALLY add cold water, mixing continuously, until the batter reaches the correct consistency. It should be able to fall off the spoon on its own while still holding its shape.

    3

    HEAT enough vegetable oil to deep-fry in a pot over high.

    4

    DIP a metal tablespoon into the hot oil and then scoop out some batter. Allow it to drop slowly into the oil.

    5

    DEEP-FRY until golden brown. Serve with coriander chutney or sauce of choice

    ALSO SEE: Baklava spring rolls

    Baklava spring rolls

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