Mieliepap Dhaltjies
Ingredients ...
180g mielie pap - maize meal
10ml medium curry powder
5ml turmeric
5ml chilli flakes
5ml salt
2,5ml freshly ground black pepper
375ml water
85ml milk
15ml oil
1/2 small onion finely chopped
250ml fresh coriander, finely chopped
2 eggs, beaten
250ml self-raising flour
125ml mango atchar
60-80ml peach chutney
60ml fresh coriander, finely chopped
cooking oil, for frying
Method
In a pot, place the mielie pap, curry powder, turmeric, chilli flakes, salt and pepper, add the water and place onto the stove on a medium heat.
Stir continuously until the mixture stiffens and forms a ball, remove the mixture from the heat and add the milk, oil, onion and coriander.
Stir to combine and cool the mixture slightly before slowly adding in the eggs, add the self-raising flour and mix thoroughly.
The batter should be fairly stiff.
Heat a medium-sized pan with enough oil to deep-fry or fill an electric deep fryer, check that the oil is hot enough by placing the tip of a wooden spoon into the oil –
if the oil sizzles, it is ready.
Using two tablespoons, form ball-like shapes of batter and drop into the hot oil, fry until golden brown and the inside is cooked through.
Set aside to drain on paper towel.
Combine the mango atchar and peach chutney, stir in the coriander and serve with dhaltjies as a dipping sauce.
In a pot, place the mielie pap, curry powder, turmeric, chilli flakes, salt and pepper, add the water and place onto the stove on a medium heat.
Stir continuously until the mixture stiffens and forms a ball, remove the mixture from the heat and add the milk, oil, onion and coriander.
Stir to combine and cool the mixture slightly before slowly adding in the eggs, add the self-raising flour and mix thoroughly.
The batter should be fairly stiff.
Heat a medium-sized pan with enough oil to deep-fry or fill an electric deep fryer, check that the oil is hot enough by placing the tip of a wooden spoon into the oil –
if the oil sizzles, it is ready.
Using two tablespoons, form ball-like shapes of batter and drop into the hot oil, fry until golden brown and the inside is cooked through.
Set aside to drain on paper towel.
Combine the mango atchar and peach chutney, stir in the coriander and serve with dhaltjies as a dipping sauce.
