Beetroot Chin Chin
Snacking has never been healthier with this delicious, crunchy, and nutritious Beetroot Chin Chin recipe.
Servings: 15
Calories: 185kcal
Equipment
- Blender
- Frying Pan
- Pizza Cutter
- Glass bowls
- Skimmer spoon
- Rolling Pin
- Cooling wire rack
- Whisk
- sieve
Ingredients
- 4 cups plain flour
- 8 tbsp beetroot (blended)
- 6½ tbsp sugar (brown/white)
- 7½ tbsp powdered milk
- ½ tsp nutmeg
- ½ tsp sea salt
- 6½ tbsp butter (salted)
- 1 egg
- sunflower oil (enough to deep-fry)
Instructions
- Peel and grate the beetroot.
- Use a blender to blend the beetroot until smooth.
- Combine the plain flour, milk powder, sea salt, sugar, and nutmeg in a bowl.
- Add butter, egg, and pureed beetroot.
- Massage the ingredients together until they form a dough.
- Roll out the dough to about 0.55 mm using a rolling pin.
- Slice it into quarters using a dough cutter or knife.
- Fry the chin chin dough for 6 to 8 minutes and in batches.
- Remove them from heat using a skimmer.
Video
Notes
- Remember to purchase and store the beetroot properly for the best results.
- Measure the ingredients accurately and check the dough for doneness.
- For babies, it is best to stick with fresh baby food puree like beetroot puree.