Ingredients

Method

• 90 g chickpea flour
• 1 T flour
• 1 t baking powder
• 1 onion, grated
• ¼ cup fresh coriander, finely chopped
• 1 cup baby spinach, chopped
• 1 t ground cumin
• 1 t salt
• 1 t chilli flakes
• 2 t ground coriander
• 2 t ground turmeric
• ¼ cup water
• oil, for frying

Method

Ingredients

1. Sift together the flours and baking powder. Add the remaining ingredients except the water and oil.

2. Stir until well combined, then gradually add the water. The batter should be the consistency of pancake batter.

3. Heat the oil in a medium-sized saucepan. The oil should be at least 2–3cm deep. Test the oil by dropping a tiny bit of batter into the oil. If bubbles appear straight away, the oil is ready.

4. Fry spoonfuls of batter in batches of 4 or 5 at a time, to avoid lowering the temperature of the oil too much. Fry for about 3 minutes before carefully turning them. They should be deep golden brown on both sides. If they reach this colour too quickly, your oil might be too hot, and your daltjies won't cook through in the middle. Remove from the pan and drain on kitchen paper.

Find more Ramadan and Eid recipes here.

Photograph: Zorah Booley