📝 About This Recipe
A quintessential snack of the Cape Malay community in South Africa, Dhaltjies are vibrant, golden fritters that perfectly bridge the gap between Indian pakoras and local Cape flavors. These crispy morsels are infused with aromatic turmeric, cumin, and coriander, packed with fresh spinach and fiery chillies for a soul-warming kick. Traditionally served during Ramadan at the Bo-Kaap 'boeka' table, they offer a delightful crunch on the outside with a soft, spongy interior that is impossible to resist.
🥗 Ingredients
The Batter Base
- 2 cups Chickpea flour (Besan) (sifted to remove lumps)
- 1/2 cup Self-raising flour (provides the characteristic lift)
- 1 teaspoon Baking powder (extra lightness)
Aromatic Spices
- 1 teaspoon Turmeric powder (for that iconic yellow hue)
- 1.5 teaspoons Ground cumin (Jeera)
- 1.5 teaspoons Ground coriander (Dhania)
- 1 teaspoon Chilli powder (adjust to heat preference)
- 1 teaspoon Salt (or to taste)
Fresh Elements
- 1 cup Fresh spinach (finely shredded)
- 1 medium Onion (grated or very finely minced)
- 2-3 pieces Fresh green chillies (finely chopped)
- 1/4 cup Fresh coriander leaves (chopped)
Liquids and Frying
- 1 to 1.25 cups Lukewarm water (added gradually)
- 3 cups Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, sift together the chickpea flour, self-raising flour, and baking powder to ensure there are no clumps.
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2
Whisk in the turmeric, ground cumin, ground coriander, chilli powder, and salt until the spices are evenly distributed through the flour.
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3
Add the finely shredded spinach, grated onion, chopped fresh chillies, and fresh coriander to the dry mix.
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4
Using a spoon or clean hands, toss the vegetables in the flour so they are well-coated before adding any liquid.
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5
Slowly begin adding the lukewarm water, a little at a time, mixing constantly. You are looking for a thick, dropping consistency—thicker than pancake batter but loose enough to fall off a spoon.
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6
Beat the batter vigorously for about 1 minute. This incorporates air and ensures the dhaltjies are light and fluffy inside.
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7
Let the batter rest for at least 10-15 minutes. This allows the flours to hydrate and the flavors to meld.
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8
Heat the vegetable oil in a deep pot or wok over medium-high heat. To test if it's ready, drop a tiny bit of batter in; it should sizzle and rise to the surface immediately.
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9
Using a tablespoon or your fingers, carefully drop rounded spoonfuls of batter into the hot oil. Do not overcrowd the pot; fry in batches of 5-6.
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10
Fry for 3-4 minutes, turning them occasionally with a slotted spoon, until they are an even, deep golden brown and crispy on the outside.
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11
Remove the dhaltjies with a slotted spoon and drain them on a wire rack over a tray or on paper towels to remove excess oil.
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12
Repeat the process with the remaining batter, ensuring the oil returns to temperature between batches.
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13
Serve immediately while hot and crunchy for the best texture.
💡 Chef's Tips
For the ultimate light texture, never over-mix once the water is in; a few lumps are fine. If the batter is too runny, add a tablespoon of chickpea flour; if too stiff, add a teaspoon of water at a time. Grate the onion instead of chopping it to release juices that flavor the entire batter. Ensure your oil isn't too hot, or the outside will burn before the inside is cooked through. You can add a teaspoon of whole fennel seeds for an extra layer of traditional Cape Malay flavor.
🍽️ Serving Suggestions
Serve hot with a side of sweet chilli sauce or a tangy apricot chutney. Pair with a cooling yogurt and mint raita to balance the spice. Enjoy as a classic afternoon tea snack alongside a cup of Rooibos tea. Include them as part of a larger 'boeka' platter with samoosas and half-moons. Serve inside a fresh buttered roll for a 'dhaltjie gatsby' style snack.