450 g (1 lb) 4 cups strong white flour
5 ml (1 tsp) easy-blend dried yeast
5 ml (1 tsp) salt
30 ml (2 tbsp) chopped fresh parsley
2 garlic cloves, finely chopped
30 ml (2 tbsp) olive oil, plus extra for greasing vegetable oil, for frying
for the salsa
6 hot red chillies, seeded and roughly chopped
1 onion, roughly chopped
2 garlic cloves, quartered
2.5 cm (1 in) piece of root ginger, roughly chopped
450 g (1 lb) tomatoes, roughly chopped
30 ml (2 tbsp) olive oil
pinch of sugar
salt and freshly ground black pepper
1. Sift the flour into a large bowl. Stir in the yeast and salt and make a well in the centre. Add the parsley, garlic, olive oil and enough warm water to make a firm dough.
2. Gather the dough in the bowl together then tip out on to a lightly floured surface or board. Knead for about 10 minutes, until the dough feels very smooth and elastic.
3. Rub a little oil into the surface of the dough. Return it to the clean bowl, cover with clear film or a clean dish towel and leave in a warm place to rise for about 1 hour, or until doubled in bulk.
4. Meanwhile, make the salsa. Combine the chillies, onion, garlic and ginger in a food processor and whizz together until very finely chopped. Add the tomatoes and olive oil and process until smooth.
5. Sieve the mixture into a saucepan. Add sugar, salt and pepper to taste and simmer gently for 15 minutes. Do not allow the salsa to boil.
6. Roll the dough into about 40 balls. Shallow fry in batches in hot oil for 4 - 5 minutes until crisp and golden. Drain on kitchen paper and serve hot, with the fiery salsa in a separate bowl for dipping.
These dough balls can be deep-fried for 3-4 minutes or baked at 200°C/400°F/ Gas 6 for 15 - 20 minutes.
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