I enjoy something slightly spicy when having a drink or two. This sparks memories of Dodo’s vegetable market in Church Street, Pietermaritzburg where my mom would stock up on supplies and my dad would buy a large paper packet filled with greasy chilli bites for my sister and I. The outer crispness and the inner slightly-spicy softness - almost sponginess - is a texture sensation. I add onion, tomato, pepper and lots of roughly chopped Dhania. For its intensity and versatility I rate Dhania one of my favourite fresh herbs and served on Camembert it makes a memorable meal with a homemade sweet chilli sauce, or with curry, or in samoosas, or in salads or with chicken livers. The options are endless.
Yields : about 25
3 cups Pea Flour
20ml Roasted Cumin
½ white Onion, chopped
2 Tomatoes remove seeds and chop
1 small pepper, chopped
30 ml Durban Masala
½ bunch Fresh Dhania, finely chopped
¼ t Bicarbonate of Soda
350 ml Water
1) Heat oil for deep-frying
2) Add the cumin, onion, tomatoes, peppers, masala and Dhania to the pea flour
3) Finish with bicarb and the water. (Add just enough water to make a soft dough.)
4) Spoon the chilli bite mixture into the warm oil and allow frying until golden in colour. Remove and place on paper towelling. Serve
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