How to Make Delicious Chin -Chin
Chin- Chin is a crunchy deep-fried snack, and quite easy to make.
It's also a big party favourite and is usually served at birthday
parties as an appetizer .It's a nice quick snack for guests and suitable as a
movie night snack for the family; Kids love it too.
Chin Chin is not just a big favorite because of its delicious taste, it is also loved by all because it keeps for a long period(about 4 weeks) if stored properly in airtight containers.
Chin Chin is not just a big favorite because of its delicious taste, it is also loved by all because it keeps for a long period(about 4 weeks) if stored properly in airtight containers.
Ingredients for Chin- Chin 1kg of All purpose Flour(Plain Flour)
•200 g of Margarine
•150 ml whole milk(100 ml of evaporated milk or 75ml Condensed milk or 70g of powdered milk)
• Half teaspoon of baking powder(optional)
•100g of granulated sugar
• Half a teaspoon Salt
•1 teaspoonful of ground nutmeg
•3 raw eggs(optional)
•Vegetable Oil (for frying)
•Water(add bit by bit if you are not using whole milk)
(add 50 ml if using evaporated milk,
add 75ml is using Condensed milk,
add 100 ml if using Powdered milk.
Preparation for the Chin- Chin
-If you are using eggs, beat the eggs and set aside.
- Pour the sugar into a small bowl, add the milk and mix thoroughly.
- In a bigger bowl, add the flour, baking powder, salt and nutmeg.Mix well and then add the margarine. Mix thoroughly with your hands until it looks like fine bread crumbs.
- Add the eggs and the milk-sugar mixture into the bowl and mix well until you get a smooth but stiff dough.If you are using powdered milk, you can add a little water to get this consistency.
- Now place the dough on a floured flat surface and knead for a minute. Then using a rolling pin, roll the dough flat and cut into any shape of choice. Note that the dough doubles in size when placed in the hot oil, so don't cut it too big.
•200 g of Margarine
•150 ml whole milk(100 ml of evaporated milk or 75ml Condensed milk or 70g of powdered milk)
• Half teaspoon of baking powder(optional)
•100g of granulated sugar
• Half a teaspoon Salt
•1 teaspoonful of ground nutmeg
•3 raw eggs(optional)
•Vegetable Oil (for frying)
•Water(add bit by bit if you are not using whole milk)
(add 50 ml if using evaporated milk,
add 75ml is using Condensed milk,
add 100 ml if using Powdered milk.
Preparation for the Chin- Chin
-If you are using eggs, beat the eggs and set aside.
- Pour the sugar into a small bowl, add the milk and mix thoroughly.
- In a bigger bowl, add the flour, baking powder, salt and nutmeg.Mix well and then add the margarine. Mix thoroughly with your hands until it looks like fine bread crumbs.
- Add the eggs and the milk-sugar mixture into the bowl and mix well until you get a smooth but stiff dough.If you are using powdered milk, you can add a little water to get this consistency.
- Now place the dough on a floured flat surface and knead for a minute. Then using a rolling pin, roll the dough flat and cut into any shape of choice. Note that the dough doubles in size when placed in the hot oil, so don't cut it too big.
- Heat up some oil until very hot and fry the Chin Chin dough. Stir
continuously until all the chin chin changes from white to golden brown.
Tip: You have to fry the
chin chin in batches and make sure that you don't fry too much at a time , so
that you won't end up with ''oil soaked chin chin''
- Transfer the fried Chin-chin onto a
flat pan or tray and leave to cool completely, then store in an airtight
container.
There is no special way to enjoy the Chin-chin. You can eat it at any time of the day and at any occasions
and goes well with a good drink.
Enjoy yourself.
