(Dhaltjies with mebos dipping sauce)

Prep time: 30minutes

Cooking time:15 minutes

Makes: 12 – 18

INGREDIENTS

For the dhaltjies:

• 1 cup chickpea flour
• 1 cup cake flour
• 2 t baking powder
• 2 t salt
• 1 t turmeric
• 1 T garam masala
• 200 ml spinach, chopped
• 1 – 2 green chilli, chopped
• 1 onion, finely diced
• 150 ml sweet corn (not creamed)
• ½ cup Nando’s PERinaise Hot
• ½ cup water
• Neutral oil for shallow frying
• Coriander to garnish

For the dip:

• 1 cup plain mebos
• 1 cup water
• ½ cup Nando'sPERi-PERi Medium
• Salt to taste

METHOD 

Dhaltjies:

• In a large bowl combine all ingredients with a wooden spoon until a thick batter forms and there are no visible lumps of dry ingredients left.
• In a large pan with deep sides, heat 2 to 3 cm of oil over medium high heat.
• Use a tablespoon to scoop large balls of your batter into the heated oil.
• Fry in batches for around one minute on each side or until golden brown and drain on a wire rack or paper towel.
• Repeat the process until you have no batter remaining.

Mebos dip:

• Add the mebos and the rest of the ingredients to a blender and blend on high until smooth. Add more water, until desired consistency.
• Taste and adjust seasoning.
• Serve as a Sharing plate with mebos sauce and coriander to garnish.