Ingredients
- Double-cream yoghurt 260g
- SpinneysFOOD Fresh Mint leaves 2 handfuls
- Garlic 1 clove
- Lemon 1
- SpinneysFOOD Garam Masala ½ tsp
- SpinneysFOOD Fine Sea Salt 3/4 tsp
- Chickpea flour 60g
- SpinneysFOOD All-Purpose Flour 65g
- Baking powder 2 tsp
- SpinneysFOOD Crushed Chilli 2 tsp
- Mild curry powder 1 tbsp
- SpinneysFOOD Fresh Coriander A handful
- Green chillies 2-3
- Leeks 2
- SpinneysFOOD Bottled Drinking Water 200ml
- SpinneysFOOD Pure Sunflower Oil For frying
Nutrition (Per serving)
- Calories 397
- Fat 25g
- Saturates 4.7g
- Protein 9.2g
- Carbs 38.2g
- Sugars 7.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Green chilli bites with masala mint yoghurt
South African 20 Mins Prep · 25 Mins Cook
- Place the yoghurt, mint, garlic, lemon, garam masala and ¼ teaspoon of salt in a blender and pulse until smooth. Adjust the seasoning, if needed. Refrigerate.
- In a medium bowl, combine the chickpea flour, all-purpose flour, baking powder, spices and ½ teaspoon of salt.
- Roughly chop the coriander. Deseed and finely slice the chillies and finely slice the leeks.
- Place the coriander, spinach and spring onion along with the dry ingredients in a bowl. While stirring, slowly pour in the water until you reach a dropping consistency, adding more water if needed.
- Preheat a large pot of oil to 180°C, if you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up. Using a tablespoon as a measure, drop in the chilli bite batter into the hot oil, cooking until golden, approx. 5 minutes. Drain on paper towels.
- Serve the green chilli bites with the mint-yoghurt dip.