ZA Classic: Chilli Bites

Traditionally eaten during Ramadan, these magnificent fritters have their origins in Indian cuisine, but have their own place in South African culture. We’d like to make a case for eating them year-round, as a side for soup, a starter before a curry, or as a snack with a tomato-and-onion salsa

- Hannah Lewry

The family recipe: Art director Faranaaz Rahbeeni’s chilli bites

“I only started making chilli bites when I got married. I got this recipe from my mother-inlaw. I make these maybe 20 times during the month of Ramadan – my one sister-in-law makes them every day! By the time Eid comes around, I don’t want to see another chilli bite, even my hair smells like chilli oil. But they’re a great-value dish – for what you put in, you get a lot of flavour back. We always eat them with a chopped tomato, onion, chilli and lemon juice salsa.”

Makes 25–30

EASY GREAT VALUE

Preparation: 10 minutes Cooking: 30 minutes

chickpea flour 240 g

self-raising flour 70 g

baking powder 3 t

ground cumin 1 T

ground coriander 1 T

ground turmeric 1 t

leaf masala 1 T

cumin seeds 1 t

salt 1 t

medium tomato ½, chopped

medium onion ½, chopped

green chilli 1, chopped

spinach 1 cup, chopped

sunflower oil, for frying chopped onion, for serving tomato, for serving chilli, for serving lemon juice, for serving