Chilli Bites

380gr. Chana Flour (Chickpea Flour)

125ml. Cake Flour

30ml. Oil

5ml. Baking Powder

5ml. Turmeric

10ml. Coriander Powder

Salt to taste

200ml. Water

Handful of Coriander Leaves, chopped

1 Green Chilli, chopped

¼ tsp. Masala or Chilli infused Oil

Oil for deep frying


For the Dip:

1 Cup Plain full fat Yoghurt

1 Garlic Clove, minced

1 Green Chilli, chopped

1Tbsp. Fresh Mint, chopped

1Tbsp. Fresh Coriander, chopped

Juice of ½ Lemon

Salt & Pepper to taste



To make the chilli bites, sift the chana flour, cake flour, baking powder, coriander powder, salt and pepper together into a mixing bowl.

Stir in the water and oil and mix until you have a smooth batter. Now add the chilli, coriander leaves and masala or chilli oil. Stir and set aside while you heat up the oil for frying.

Once the oil is hot drop some of the batter into the oil using two tablespoons.

Fry until deep golden in colour and crispy on the outside. Remove from the oil and place on kitchen paper to drain any excess oil.

To make the dipping sauce, pour the yoghurt into a mixing bowl followed by the garlic, chilli, mint, coriander, salt, pepper and lemon juice. Stir and keep cool until you’re ready to serve the chilli bites.