Side Servings

Spicy lanterns

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

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Ingredients

Method
  • 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

Method

Ingredients

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

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.

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