I know when we say Chilli Bites to a foreigner I don’t think they quite understand what we are referring to. Here in South Africa our Spicy Chilli Bites are similar to Pakoras. It’s a delicious spicy Indian snack.
South African Spicy Chilli Bites is made with chickpea flour or gram flour and spices, it’s crisp on the outside and soft on the inside. We also refer to them as Bhajias here in South Africa. I know I always refer to myself as a lazy cook but trust me there are some things that are worth a little more effort. Making these chilli bites are actually so easy to make from scratch, even for lazy cooks, it’s why I don’t use the store bought chilli bite mix. Besides; nothing beats freshly ground spices when cooking.
My mother-in-law is a pretty amazing cook but my father-in-law says I make the best chilli bites; even better than hers, that must mean something. I don’t normally brag about things I cook but even I will admit that I do make pretty amazing Spicy Chilli Bites, anyone that’s eaten ones made by me has always complimented them.
I often make chilli bites when my friends visit. I am a pro at making them in a jiffy and it always puts a smile on their faces. I always have requests for the recipe but I haven’t made them since moving to our new home and I thought it was about time that I shared my recipe.
There’s no rocket science to making chilli bites, it’s a few simple spices with some fresh herbs and chilli. I use pea/gram flour to make them mixed with some cake wheat flour. When adding your water to the batter please don’t add all at once, it could be too much. Add a little water at a time until your batter is a dropping consistency.
These Chilli Bites are best eaten straight after they are fried. It loses that crispness once it’s stored. We love eating them with a mint chutney although sometimes it’s just a chilli sauce or dip. Depends on the mood I guess.More Snack recipes to try:
Spicy Chilli Bites (South African Recipe)
- 1/3 cup chickpea flour
- 2 tbsp cake wheat flour
- 1 tspn baking powder
- 1/4 tsp turmeric
- 1 tspn chilli flakes
- 1 tspn coarsely ground cumin
- 1 tspn coarsely ground coriander
- 1/2 tspn salt
- 1/4 cup coriander leaves chopped
- 2 green chillies use less if you prefer
- 1 small onion
- 100ml water
- vegetable oil for frying
- Mix all the dry ingredients together
- Add in the coriander, chilli and onion
- Add a little water at a time until your batter is a dropping consistency. Add more water if required
- Deep Fry in hot oil on a medium temperature until golden brown. Do not let it brown too quickly or the insides won't be cooked
- I was confident that a 100ml water worked for me so I added it before adding my onion and herbs. You can add it after depending on how thick you require your batter
- This makes a small batch but you can double the recipe if you're feeding a family