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250ml pea/chana flour

30ml cake flour

1 small onion, grated

1 small potato, grated

1 teaspoon jeera

1 teaspoon koljander (coriander)

½ teaspoon salt

½ teaspoon turmeric

1 level teaspoon baking powder

2 teaspoons crushed dried red chillies

1 cup chopped spinach

100ml water to mix

Oil for deep frying




Add the flours, jeera, koljander, salt, turmeric, baking powder and dried chillies into a mixing bowl.

Add the grated onion, potato, chopped spinach and enough water to make a stiff mixture. Heat the oil until moderately hot. Do not over heat the oil as the daltjie will brown too quickly and the inside will not have cooked completely. Drop spoonfuls into the hot oil, fry for approximately 3 minutes turning all the time. Drain on absorbent kitchen towels, serve warm with chutney.



2 thoughts on “DALTJIES

  1. Salaam Cape Malay Cooking, I would so love to become one of your contacts/freinds on Facebook and follow your activity but i was sadly informed that you have reached your total maximum number of contacts. I am quite interested in your delightful dishes and treats.

    Sania Lee Rooza.

    1. Wasalaam

      Shukran for your message

      I’ve started a 3rd page, you can send a friend request to:

      Keep well