Chilli Bites Recipe

Chilli Bites

Recipe by Jackie Cameron

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

Ingredients :

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

Method :

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

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron 
Head Chef 
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713