These little spicy bites are perfect as a starter, a side dish or a snack. And although this recipe is easy to make, always be careful when working with hot oil. Drain the curry bites on a kitchen towel to remove any excess oil and preserve their crispness.
- 500 ml (2 C) self-raising flour
- 5 ml (1 t) baking powder
- 10 ml (2 t) curry powder
- 5 ml (1 t) ground coriander
- 5 ml (1 t) crushed cumin seeds
- 5 ml (1 t) crushed cardamom seeds
- 5 ml (1 t) dried red chilli flakes (or to taste)
- 5 ml (1 t) salt
- 65 ml (4 T) coarsely chopped coriander leaves
- 2 large eggs
- 1 x 400 g can Rhodes Quality Chickpeas
- 1 x potato, peeled, cubed and boiled until soft
- Place the flour in a bowl and add the baking powder together with the curry powder, ground coriander, cumin seeds, cardamom seeds, chilli flakes, salt and coriander leaves. Stir lightly and set aside.
- Whisk the eggs in another bowl and add the Chickpeas, add the potato and mix lightly. Sprinkle in the dry ingredients, mixing lightly between each addition to form a thick batter.
- Fry spoonsful of the mixture in about 6 cm of hot oil (175°C if you have a thermometer) for a few minutes on all sides or until cooked through and golden crisp.
- Drain on kitchen towel and serve with lemon or lime wedges.