Chili bites are deep-fried, tasty morsels of Indian origin, where they are referred to as ‘bhajias’. They are also popular in Cape Malay cuisine, where they are called ‘dhaltjies’.
Chili bites are often made with pea flour and shredded spinach, chopped green onion (spring onion), shredded potato, or even shredded Granny Smith apple is sometimes added to the batter for color and flavor.
Our simplified recipe can be served as is or with a chutney dip, and is a popular addition to any happy hour gathering.
Our recipe for Chutney dip is in our book on page 20.
- 1 cup flour
- 1 teaspoon baking powder
- 1 small onion, finely chopped
- 2 green chilies, seeded and diced
- ½ cup packed cilantro leaves, chopped
- 1 teaspoon ground cumin
- ½ teaspoon hot chili powder
- ¾ teaspoon salt
- ½ cup water, approximately
- oil for frying
- Mix the flour, baking powder, onion, chilies, cilantro, cumin, chili powder and salt in a bowl.
- Add water to form a dropping batter.
- Pour oil into a heavy-based saucepan, to a depth of about an inch, and heat.
- Drop small spoonsfull of the batter into the hot oil and fry until lightly browned on all sides.
- Drain on paper toweling.
- Skewer with toothpicks and serve hot or at room temperature, as is, or with Chutney dip.