Spicy lanterns

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“These crisp, savoury bites are punctuated with nigella seeds and green chilli. This recipe is based on the Chinese lanterns by Zuleikha Mayat in Indian Delights.” – Ishay Govender

Ingredients

750 g flour
¼ t baking powder
3 T ghee or butter
1 t nigella seeds (or black sesame seeds)
1 small green chilli, seeded and minced (optional)
2 T cold water
vegetable oil, for frying

Cooking Instructions

1. Sift the flour and baking powder into a large bowl. Rub in the ghee until the mixture resembles fine breadcrumbs. Add the nigella seeds and chilli and mix.

2. Add the water (more if necessary) and mix to form a firm dough. Flour your counter well, then roll out to a thickness of 0.25 mm.

3. Cut the dough into 10 x 6 cm rectangles. Make 5 lengthways slits into each piece, keeping both ends intact. Roll the rectangle so that the ends meet, then pinch the tops to seal. Fry in batches in the oil in a deep pan until crisp and golden, submerging as you would for chips. Serve immediately on their own or with dipping sauce.

Find more Diwali recipes here.

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana