• In Ramadan

    Spinach & corn dhaltjies

    Golden, crisp, and packed with flavour, these spinach and corn dhaltjies are the kind of savoury that instantly feels comforting after a long day of fasting. 

    Soft bursts of sweet corn balance beautifully with the earthy flavour of spinach, while a blend of gentle spices adds warmth without overpowering. Each bite offers the perfect contrast of textures: crisp on the outside and tender within. They’re satisfying without being heavy, making them an ideal first bite to ease into your evening meal.

    Simple to prepare and made with pantry staples, these dhaltjies are perfect for sharing with family and friends during Ramadan.

    Serve them with a cooling yoghurt dip, tangy chutney, or a cup of tea for a comforting and flavourful start to your iftaar spread.

    Print Recipe

    Spinach & corn dhaltjies

    Serves: 12-24 (size dependent)
    Total Time: 1 hour 30 minutes

    Ingredients

    • 1 cup chana flour ( chickpea flour)
    • 1⁄2 cup self-raising flour
    • 1 tsp baking powder
    • 11⁄2 tsp salt
    • 1⁄2 tsp ground turmeric
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1⁄2 tsp chilli powder
    • 1-2 green chillies, chopped
    • 1 garlic clove, minced
    • 6 spinach leaves, stalks removed
    • 1 onion, grated
    • ½ cup corn kernels
    • 1 tbsp freshly chopped coriander
    • 1 ½ tsp sugar
    • Cold water
    • Vegetable oil, for frying

    Instructions

    1

    MIX all the ingredients together.

    2

    GRADUALLY add cold water, mixing continuously, until the batter reaches the correct consistency. It should be able to fall off the spoon on its own while still holding its shape.

    3

    HEAT enough vegetable oil to deep-fry in a pot over high.

    4

    DIP a metal tablespoon into the hot oil and then scoop out some batter. Allow it to drop slowly into the oil.

    5

    DEEP-FRY until golden brown. Serve with coriander chutney or sauce of choice

    ALSO SEE: Baklava spring rolls

    Baklava spring rolls

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