Chin chin is a popular fried pastry/snack native to Nigerians. It can be prepared in numerous ways, but the most common varieties are usually crunchy on the outside and soft on the inside.
Traditionally, the pastry is fried, but you can bake it if you are looking for a healthier alternative. Chin chin is called “Les Croquettes”in French and it is very popular in countries like Nigeria, Ghana, and Cameroon.
For decades, chin chin has been a signature snack in Nigeria . The legendary snack is sold almost in every outlet, supermarket and even shopping mall across the country. Chin chin is the ideal light refreshment for you and your guest.
Chin chin is similar to scandinavian snack klenat, a crunchy, doughnut like confectionery that can either be baked or with dough wheat flour and other customary baking items.
Chin chin is mostly served to guests at any events as an appetiser. In addition to serving wraps chin chin as a replacement for other titbits, the snack also helps during a wonderful movie night.
Like Popcorn, the popularity of chin chin is fast rising and there are some good reasons for every family to know how to prepare this lucrative snack because reaching for the snack is always a good idea, it is very easy to prepare trust me.
The Best Nigeria Chin Chin Recipe
Every ingredient here works together beautifully to produce perfectly crunchy yet not hard Chin Chin. It is rich in flavour and so addictive. I actually have to beat myself from eating more than my waistline can accommodate.
The ingredients for Chin Chin are pretty simple and easy to get at our local market. All the ingredients listed below are combined to form a dough which is then rolled out, cut into desired shapes then deep fried. Insanely delicious.
- baking powder
- some sort of flavour
Every ingredient here works together beautifully to produce perfectly crunchy yet not hard Chin Chin. It is rich in flavour and so addictive. I assure you are going to beat yourself from eating more than your waistline can accommodate.
Ingredients For Nigeria Chin Chin
3 cups flour (375 grams)
1/2 teaspoon baking powder
Pinch of nutmeg and Vanilla flavour (optional)
1/2 cup sugar (100 grams)
1/2 cup baking margarine (115 grams)
1/2 to 2/3 cup liquid milk or water
1 egg (optional. use if you want soft chin chin)
Groundnut oil for frying
You will need a clean smooth working surface and a rolling pin to complete the process of the chin chin. if you don’t have a rolling pin, get an old beer or gin bottle, wash clean and use it as your rolling pin.
Direction On How To Make Nigeria Chin Chin
Mixing Nigeria Chin chin dough doesn’t necessarily require a food processor, unless you have it. All you need to do if you don’t have the food processor is to just add the ingredients and gently knead until you achieve the desired result.
Below are the steps you need to take for you to come up with a yummy chin chin snack.
The first step in making Nigeria crunchy chin chin is to first of all combine flour, baking powder, nutmeg, flavour and sugar in a bowl after you have sift the flour. After that slice in margarine or butter, but it is advisable you use margarine because it will help you to soften it on time compare to butter. When you have added the margarine mix them together until it is well incorporated (it should look like breadcrumbs).
The next step is to break your egg into a separate bowl and whisk it and add it to the flour mix and mix it. Thereafter gently add water into flour mix until you have a slightly stretchy but not sticky dough (do not add too much water at once)
The next step is when you will sprinkle flour in your work surface, take a good chunk of the dough, knead and then flatten on the surface. Use your rolling pin or bottle and roll the dough flat and smooth.
Ensure you roll out the dough on a flat surface and cut into desired shapes. It is important to state here that there are a lot of ways you can cut your chin chin not only in box shape.
Finally, set the groundnut oil on medium heat inside a frying pan and wait until the oil is hot. Thereafter, pour the chin chin that can accommodate the frying pan and fry it. Fry the shaped dough a batch at a time until golden brown to achieve the crunchy taste.
Chin-chin normally gets burnt very fast, especially the last batch that is scooped out when it’s done. Try to regulate the temperature of your oil by lowering the heat when scooping out the fried dough, as well as when adding fresh ones to fry. Place the fried one on a plate lined with clean paper towels to drain off the excess oil.
How To Make Baked Chin Chin
Ingredient/Recipe For Chin chin
5 cups (2.5 L) all-purpose flour, sifted
2 tsp (10 ml) salt
1/2 tsp (2.5 ml) baking powder
1/2 tsp (2.5 ml) ground nutmeg
1-1/2 cups (375 ml) granulated sugar
1 tsp (5 ml) vanilla
9 Tbsp (135 ml) butter, softened and cubed
3 large eggs
1/4 cup (60 ml) milk
Canola oil or vegetable oil (for frying)
Powdered sugar (optional)
How To Make Baked Chin Chin Pastry
Combine the dry ingredients
In a large bowl, mix together the sifted flour, salt, baking powder, nutmeg, and sugar until evenly combined. You could try using other spices, as well, including cinnamon or allspice. Use up to 2 tsp (10 ml) cinnamon and 1/2 tsp (2.5 ml) allspice.
Similarly, you can use spice blends that combine spices with similar flavor profiles, but you will need to vary the amount based on the proportions of each spice used within the blend. Mix the ingredients together with a mixing spoon or whisk.
Cut in the butter
Sprinkle the cut butter over the surface of the dry ingredients. Use a pastry blender or fork to cut the butter into the mixed ingredients, continuing until the butter is evenly dispersed and until the mixture looks like coarse crumbs. The butter must be softened and cut into small cubes before you add it to the dry ingredients.
Instead of simply stirring the butter into the other ingredients, you need to press the butter into the ingredients so that it can come into contact with the dry ingredients at a better pace. This is easiest to accomplish with a pastry blender or fork. If neither of these options is available to you, you could also use your hands.
Combine the eggs, milk, and vanilla
In a separate bowl, whisk together the eggs and milk until well-blended. Add the vanilla and whisk again until it is also evenly combined with the other ingredients. For a slightly different twist on the traditional flavor, consider using coconut extract instead of vanilla.
Gradually combine the the dry and wet ingredients
Form a well in the center of the dry ingredients. Pour the egg mixture inside this well, then gradually mix the dry ingredients from the sides of the well into the center. Continue mixing until the wet and dry ingredients are fully combined.
You could also try adding the wet mixture a little at a time, mixing after each addition. Form a well in the middle of the dry ingredients and pour one-third of the egg yolk mixture in the center. Mix completely, then add another one-third and mix again. Repeat with the remaining egg mixture.
Knead the dough
Turn the dough out onto a clean, lightly floured surface and knead the dough by hand several times, just long enough for it to become smooth and somewhat elastic. You should also lightly dust your hands with flour as you work with the dough. Otherwise, they might stick and create more of a mess.
Chill the dough
Wrap the dough in plastic wrap or place it back into its bowl. Place it in the refrigerator for 20 to 30 minutes. If the dough seems firm enough, you might be able to skip this step, especially if you can work fast.
Chilling the dough allows it to harden up a little, which can make it easier to work with in the long run and less likely to stick to surfaces.
Roll out the dough
Place the chilled dough on a clean, lightly floured surface. Use a floured rolling pin to roll the dough out until it is an even 1/4 inch (0.6 cm) thick all the way around. Try to keep the dough in the shape of a rectangle as you roll it out.
If there are uneven edges, use a knife to trim them away before cutting the main part of the dough into pieces. The scraps of dough should be re-kneaded together and re-rolled after you form pieces from the main portion. Cut additional pieces from these scraps once you roll the scraps back into a workable form.
Cut the dough into small squares
Use a knife or pizza cutter to cut the rectangle of dough into strips that are roughly 1/2 inch (1.25 cm) wide. Cut the dough crosswise into another set of 1/2 inch (1.25 cm) strips, ultimately forming 1/2 inch (1.25 cm) squares.
You could make the pieces a little bigger, if desired, but keep in mind that larger pieces will take longer to cook.
Cut the dough into 2 inch (5 cm) squares. Cut each square in half diagonally, then poke a small hole in the center of each triangle.
Carefully pull one corner of the triangle through the hole, forming a knot. To form 2 inch (5 cm) squares, cut the flattened rectangle of dough into 2 inch (5 cm) strips with a knife or pizza cutter. Cut another set of 2 inch (5 cm) strips crosswise, forming the squares.
Heat the oil in a deep saucepan
If you want to fry the chin chin pastry Pour 1/2 to 1 inch (1.25 to 2.5 cm) vegetable oil until a medium skillet or saucepan. Heat until it reaches a temperature of 350 degrees.
Note: the saucepan or skillet you use must have a heavy bottom and deep sides to prevent as much hot oil splatter as possible. Check the temperature of the cooking oil using a frying thermometer.
If you do not have a thermometer, you can check the approximate temperature of the oil by tossing a small piece of dough into it. If the oil immediately begins to sizzle, the oil should be ready.
Add the chin chin pieces to the hot oil one handful at a time. Fry for 3 to 8 minutes, turning only as needed, until the pieces turn golden-brown on all sides. Watch the temperature of the oil as you cook the chin chin. It may rise once you remove the pieces and lower once you add them.
Drain on paper towels
Remove the fried chin chin using a slotted spoon. Place them on a plate lined with clean paper towels to drain off the excess oil. Repeat the frying and draining steps until the entire batch has been cooked.
Bake for 10 to 15 minutes
But if you want to bake the chin chin pastry place the chin chin pieces on your baking sheets in a single layer. Transfer the pans into your preheated oven, then bake until the tops begin to turn slightly golden.
Make sure that the pieces are kept to a single layer and are not touching. The pieces will stick together if they touch while baking, and they will not cook evenly if they overlap one another. After some Minutes flip the pieces over using a spatula. Continue baking them for another 15 to 20 minutes, or until both sides have become golden brown.
Let cool slightly
Remove the chin chin from the oven when done and allow them to cool slightly for 3 to 5 minutes on the baking sheet. The pieces should not be allowed to cool completely. You simply want them to be cool enough to handle.
Dust with powdered sugar if desired
Chin chin are often sprinkled with a little sifted powdered sugar. Transfer the pieces to a serving platter and dust the tops with sugar before presenting them to your guests.
An easy way to dust the chin chin with powdered sugar is to use a small sieve.
Hold the sieve above the chin chin and place the sugar in the sieve. Gently sift the sugar through the sieve and onto the pieces of chin chin below. After that is done these delightful pieces of crunchy-chewy dough are ready to eat.