Chili Bites

Chili bites are a simple yet flavorful fried ball of flour, onions, and finely chopped green chilies, The batter is deep-fried creating a crunchy exterior that contrasts wonderfully with the tender, aromatic filling.

Chili bites are often served as an appetizer or snack at gatherings, parties, and street food stalls across South Africa. The combination of heat from the fresh chilies, a hint of sweetness from onions, and the occasional addition of cheese or vegetables, makes them incredibly irresistible. They’re typically enjoyed with a tangy chutney or cooling yogurt dip, which complements the heat and adds another layer of flavor.

These delicious snacks hail from South Africa but are deeply routed in the cultural history of the Indian diaspora. Indentured slaves from the Indian sub-continent worked on the sugar plantations in Natal (an area of South Africa), and adapted their food to available local ingredients, blending their traditional spices and flavors with South Africa’s produce. The result was a distinctive fusion of Indian flavors and South African ingredients.

These days Chili Bites form part of what is commonly known as a ‘sundowner’ – pre-dinner drinks, cocktails and snacks that are often enjoyed, especially outside on a terrace.

Print Recipe

Chili Bites

Author: Natalie Cuisine: Indian, Southern African Courses: Snack, Starter

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Rest Time 30 mins Total Time 55 mins

Servings: 4

Ingredients

Servings

• 130 g chickpea flour

• 30 g plain wheat flour

• 1 tsp baking powder

• 1 tsp cumin seeds

• 1 tsp garam masala

• 1 tsp chili powder

• ¹⁄₄ tsp asafoetida powder

• salt and pepper to taste (approx 1 tsp)

• 150 ml water (more or less may be needed depending on humidity)

• 2 tbsp green chilis sliced

• ¹⁄₄ onion sliced

• 2 tbsp coriander leaves chopped

• vegetable oil for deep frying

Instructions

1. Put all the dry ingredients in a bowl and stir to mix evenly.

2. Add the water and mix until you reach a thick batter (about a cake batter). Add a little water at a time to achieve the right consistency - depending on the flour and humidity you may need to adjust the amount of water.

3. Add the chilies, onion and coriander and mix well. Leave to rest for 20-30 minutes.

4. In a saucepan or wok heat the vegetable oil for deep frying. You can test the temperature by putting a chopstick or wooden skewer in the oil - if it bubbles the oil is ready.

5. Using a tablespoon drop balls of the batter into the oil – don’t worry about making a shape, just drop bits of batter in. Fry until golden brown. Do this in batches to avoid overcrowding.

6. Drain the balls on some kitchen roll. Test to see if they are crispy on the outside. If not, drop the balls back into the oil for another minute.

7. Serve immediately with green chutney.

Keywords: chili, snacks, India, South Africa