From My Kitchen To Yours – keeping our heritage alive
Ingredients:
1 standard measuring cup pea/chana flour (250ml)
1 heaped tablespoon cake flour / all purpose flour
1 onion, grated
1 potato, grated
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon salt
½ teaspoon turmeric
1 level teaspoon baking powder
2 teaspoons crushed dried red chillies
1 – 2 cup chopped spinach
100ml water to mix
Oil for deep frying
Method:
Add the flours,cumin, coriander, salt, turmeric, baking powder and dried chillies into a mixing bowl.
Add the grated onion, potato, chopped spinach and enough water to make a stiff mixture. Heat the oil until moderately hot. Do not over heat the oil as the daltjie will brown too quickly and the inside will not have cooked completely. Drop spoonfuls into the hot oil, fry for approximately 3 minutes turning all the time. Drain on absorbent kitchen towels, serve warm with chutney.
Enjoy