Cape Malay Chilli Bites
Dhaltjies

As with much Cape Malay cooking, recipes for Dhatjies or Chilli Bites show tremendous variation in particular with the type and quantity of spices used.

Some of this variation actually comes from where on the Cape Peninsula the recipe originated. This is because the availability of spices varied by distance from the harbour.

In the case of Chilli Bites the quantities and types of flours and spices vary as do the amounts and type of chillis used.

Also sometimes texture and colors, of the dhaltjies are varied by substituting sweetcorn kernels for the spinach and/or by adding grated potato.

Chilli Bites Ingredients

To make the Dhaltjies

Sift the pea and cake flours into a large bowl

Add all the other ingredients excepting the sunflower oil and baking powder

Add enough water to make a thick batter. It must not be runny

Heat the oil in a deep frying pan until fairly, but not excessively, hot

Stir the baking powder into the batter just before frying

Using a tablespoon drop the batter into the oil and fry slowly until golden brown. [ensure your oil doesn't get too hot, otherwise your chilli bites will burn]

Test by piercing with a skewer. If it comes out dry your chilli bites are ready

Remove from the heat and drain on absorbant paper [kitchen towel] or in a colander if you possess one.

Serve your chilli bites warm

This Cape Malay Chilli Bites recipe should make about 30 dhaltjies

Tip: To add color to your dhaltjies you can divide the dry mixture in two and add a finely chopped slice of red pepper to one half. Then proceed by making two lots of batter

As with so much of Cape Malay cooking, dhaltjies have become a part of everyday South African life

Chilli Bites are especially evident as finger snacks at your typical South African braai or cocktail party..

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THANKS!... Michael... your Africhef



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