Chinchin is a popular Nigerian deep-fried dough snack. Chinchin can also be baked. However, the baked version isn’t as popular as the fried version.
Chinchin can be prepared hard, soft, or in between that is, soft with just a bit of crunch. This recipe is for the “in-between” version; not too hard or soft but definitely crunchy.
If you prefer hard Chinchin, then do not add baking powder and the egg. Also, add more flour to the dough when mixing to achieve the firm dough consistency.
Ingredients:
- 400g Plain Flour
- 120g Sugar
- 1/4 Teaspoon Baking powder
- 1/2 Teaspoon Grated Nutmeg
- 1 Egg
- 185ml Whole or Diluted Evaporated Milk
- 40g Butter
- 1/4 Teaspoon Salt
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Preparation:
- In a large bowl, add the Flour, Sugar, Salt, Baking Powder, and Nutmeg, stir till well combined. Then add the Egg and melted Butter
- Stir and combine till you get a crumbly dough, then add the milk.
- Mix till you get a smooth and non-sticky dough. Leave the dough to rest for 30 minutes.
- After 30 minutes, sprinkle some flour on a clean, flat surface, then roll out your dough on it.
- Then using a knife or a pizza cutter, cut the dough into your desired Chinchin shapes and sizes.
- Pour cooking oil into a pan, quantity should be enough to deep fry the Chinchin. Leave to heat up to medium-high. Be careful so it’s not too hot.
- Scoop some of the cut-out Chinchin into the oil. Be careful not to overcrowd the pan. Your Chinchin needs enough room to move around while frying. If you add too much in, you’ll end up with soggy Chinchin.
- Fry for about 2 minutes or until golden brown on all sides. Do make sure you stir throughout for even frying. Scoop the fried Chinchin out of the oil and unto a paper towel plate.
- Repeat the frying process with the rest of the dough till exhausted.
- Leave to cool before serving.
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