Dhaltjies with mebos PERi-PERi dipping sauce

Serves 12 - 18

Prep time: 30 minutes

Cooking time: 15 minutes



  • For the dhaltjies:
  • 1 cup chickpea flour
  • 1 cup cake flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 200 ml spinach, chopped
  • 1 - 2 green chilli, chopped
  • 1 onion, finely diced
  • 150 ml sweet corn (not creamed)
  • 1/2 cup Nando's PERinaise Hot
  • 1/2 cup water
  • neutral oil for shallow frying
  • coriander to garnish
  • For the dip:
  • 1 cup plain mebos
  • 1 cup water
  • 1/2 cup Nando's PERi-PERi Sauce Medium
  • salt to taste

Cooking Instructions


In a large bowl combine all the ingredients with a wooden spoon until a thick batter forms and there are no visible lumps of dry ingredients left.


In a large pan with deep sides, heat 2 to 3 cm of oil over medium high heat.


Use a tablespoon to scoop large balls of the batter into the heated oil.


Fry in batches for around one minute on each side of until golden brown and drain on a wire rack or paper towel.


Repeat the process until you have no batter remaining.


Mebos dip:


Add the mebos and the rest of the ingredients to a blender and blend on high until smooth. Add more water, until desired consistency.


Taste and adjust seasoning.


Serve as a sharing plate with mebos sauce and coriander to garnish.

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