A popular Nigerian fried snack made from dough, often enjoyed with a drink. It is irresistible,crunchy and very delicious.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a big bowl, sift flour, salt, baking powder, and nutmeg or cinnamon.
Add powdered milk and combine properly with a whisk or your hand.
Melt butter on low heat.
In a smaller bowl, break in the eggs and add the milk essence. Whisk properly.
Add sugar to the egg mixture and mix again.
Make a well in the center of the dry ingredients.
Pour in the melted butter, egg mixture, and 1 cup of water. Mix together with your hands.
Add the rest of the water and keep mixing until a dough is formed.
Place the dough in a bowl and leave to rest for 30 minutes.
Dust a clean surface with flour. Portion the dough into 8 pieces.
Take one piece at a time. Roll the dough until almost flat and use a pizza cutter or knife to cut into little squares or strips.
Heat up oil in a pan (the pan should be at least a little bit deep).
Fry the chin chin in the oil and stir or turn occasionally until brown.
Take it out of the oil and transfer to a basket lined with baking paper.
Repeat this for the rest of the dough. Your chin chin is ready. Enjoy with any drink of your choice.
Ensure the oil is hot enough before frying to avoid the chin chin absorbing too much oil.
You can add more or less nutmeg or cinnamon according to your taste preference.
Do not cut the chin chin into extra large pieces if not it won't be crunchy,
If after keeping it to rest the dough still comes back when you roll it allow to rest for some more time
Do not make the chin chin too big because it's going to rise while frying in the oil.
If you want your chin chin to be very hard reduce the amount of baking powder and eggs
The chin chin won't be crunchy if it doesn't cool properly so allow it to cool properly before you eat it and after that , store your chin chin in an airtight container
How do I make Nigerian Chin Chin crispy and crunchy?
To achieve that irresistible crunch in your Nigerian Chin Chin, ensure that you fry them in hot oil. The oil should be deep enough to allow the Chin Chin to float while frying. Additionally, avoid overcrowding the pan, as this can lower the oil temperature and result in soggy snacks. Fry until they are golden brown for the best texture.
Can I make Nigerian Chin Chin gluten-free?
Yes, you can make gluten-free Nigerian Chin Chin by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that the other ingredients, like baking powder and powdered milk, are also gluten-free. This way, you can enjoy this delicious snack while adhering to a gluten-free diet.
What are some good storage tips for Chin Chin?
To keep your Chin Chin fresh and crunchy, store them in an airtight container at room temperature. They can last for up to two weeks if kept dry and sealed properly. Avoid refrigerating them, as this can make them lose their crunchiness.
What can I substitute for eggs in Chin Chin recipe?
If you're looking for an egg substitute in your Chin Chin recipe, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. Alternatively, you can use a flaxseed meal by mixing 1 tablespoon of flaxseed with 2.5 tablespoons of water and letting it sit for a few minutes until it thickens.
What drinks pair well with Nigerian Chin Chin?
Nigerian Chin Chin pairs wonderfully with a variety of drinks. For a traditional touch, enjoy it with Zobo (hibiscus tea) or Chapman, a popular Nigerian cocktail. You can also serve it with soft drinks, fruit juices, or even a hot cup of tea or coffee for a delightful snack experience.
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