Spicy lanterns

Spicy lanterns

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • Makes approx. 15
  • Easy
  • 25 minutes
  • 10 minutes

“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


  • 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

Ishay Govender Recipe by: Ishay Govender
View all recipes

Ishay Govender is award-winning freelance food and travel journalist and author. She has written two cookbooks titled Curry: Stories & Recipes Across South Africa and Bright Rock Love Change Cookbook.

Social Media

Related Recipes