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. Gather the
dough in the bowl together and tip out on to a lightly floured surface
or board. Knead for about 10 minutes, until the dough feels very smooth
and elastic.
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. Meanwhile,
make the salsa. Combine the chilies, onion, garlic and ginger in food
processor and whiz together until very finely chopped. Add the tomatoes
and olive oil and process until smooth.
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. 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.
Serves 10
These crunchy dough balls are accompanied
by a hot and spicy tomato salsa. Serve them with a juicy tomato salad,
if you prefer. These dough balls can be deep-fried for
3-4 minutes or baked at 200C / 400F / Gas 6 for 15-20 minutes.