Chin Chin
Crunchy Chin Chin: the ultimate African snack. Learn how to make this delicious and crispy treat with our simple step-by-step guide.
Servings: 7
Calories: 251kcal
Equipment
- Frying Pan
- Dough cutter
- Rolling Pin
- Whisk
- Glass bowl
- Cutting board
- Strainer skimmer
Ingredients
- 2 cups plain flour
- 3 tbsp sugar
- 2½ tbsp salted butter
- 3 tbsp powdered milk
- 2 tsp nutmeg
- a pinch of salt
- ⅓ cup water
- sunflower oil
Instructions
- Combine flour, sugar, milk powder, nutmeg, and salt in a bowl.
- Add butter and mix it with your hands or mixer until crumbly.
- Pour water and knead until it forms a dough.
- Place it in a bowl and cover it with a towel for 10 to 15 minutes.
- Cut the dough into four pieces with a dough cutter on a lightly floured surface.
- Then, use a rolling pin to thinly roll the dough.
- Cut it to your preferred size and shape and set aside.
- In a deep frying pan, allow the oil to heat over medium-low fire.
- Gently lower a piece of dough into the oil. If it floats to the surface, then the oil is ready.
- Toss them around with a skimmer or skewer until golden brown and crispy.
- Transfer onto a plate lined to remove excess oil.
- Let it cool and serve while crunchy!
Video
Notes
- Make sure that the oil is hot enough before frying the chin chin.
- This is not recommended for diabetics and infants aged younger than 3 years old.
- If you see that the dough easily tears, try adding water in small amounts until the dough becomes smooth and flexible.
- Test the oil by dropping a piece of dough and if the dough floats to the top, then it is ready for use.
- Cook the chin chin in batches and do not overcrowd the pan.
- If you want to make a soft chin chin version, you can easily add an egg or a bit more butter to the dough mixture.