Chin chin is a very common snack in Nigeria made with flour and some common ingredients, this snack is very popular such that it can be seen hawked on the streets.
I made this soft Chin chin snack today and I love to call it banana flavoured chin chin. This is because I used few spoons of banana essence as my flavouring agent and the outcome smells really like banana. Chin chin generally is very simple to make, I mostly work with very simple and common ingredients around when making this delicious snack. If you really the want to get the best chin chin ever, you need to go with the right measurement; I love to measure out all the ingredients for my chin chin recipe to avoid some common mistakes, in this case, I used the standard measuring cups and spoons which give the accurate measurement at the end.
I love my chin chin a little bit soft and crunchy at the same time and I have noticed that baking powder and butter are the major ingredients that make chin chin soft, but too much of these can ruin your chin chin at the same time. A little bit of baking powder and butter will still give you that soft feel. Most times, I just prefer to make my chin without baking powder provided I have enough milk to add. If too much of baking powder and butter are used in making chin chin, the outcome is not usually nice, the chin chin will definitely crumble in the oil and the oil turns out very foamy and sometimes overflows the pan which in turn could lead to domestic accident. If you want to make some soft chin chin, all you need to do is to go easy with the baking powder and butter in this recipe.
This banana flavoured chin chin is one of the best I have made so far, the taste and the flavour is so amazing, apart from making this for Christmas, you can always enjoy it anytime or season. Ihave made chin chinwith vanilla before here. There is a video above on how to make chin chin, do check it out too. Let get cooking right away.
Table of Contents
Ingredients for Chin chin
- 2 full cups of all-purpose flour
- 100g butter/margarine
- 1/3 cup of powdered milk
- cup of sugar
- 1 egg
- 2 tablespoons banana essence for flavour
- 1/3 cup teaspoon baking powder
- 1 teaspoon of nutmeg
- Water to mix
- A pinch of salt
Ingredients for chin chin
How to make soft chin chin
- Measure all your ingredients and keep all in one place for easy access.
- Combine flour, sugar, milk, nutmeg, baking powder and salt in one bowl.
- Add the wet ingredients (egg, flavour, and butter) mix with your hand until it forms little crumbs.
- Add water a little at a time to mix until the barter comes together like a ball, at first it might look sticky just make sure you have extra flour close by.
- Once the dough is lump free and not sticky, transfer it to a floured surface or a clean table dusted with flour.
- Knead the dough properly and use a rolling pin to roll it out like a mat, this should be 1 inch thick or as thin as you want your chin chin to be.
- Use a knife or pizza cutter to cut the dough to your preferred shape and sizes. Before you start cutting, heat up peanut oil deep enough to fry all the chin chin you have at hand.
- spread a little flour over them and bring all together so they dont stick together.
- Drop a piece of dough into the oil to test if it is hot; if the dough floats to the top it means it is hot but if it sinks down wait for the oil to get hot first before adding.
- Add the chin chin into oil and fry in batches and make sure you dont over crowd the pan. Stir intermittently to make them cook evenly.
- Once they are nicely brown and golden, drain from the oil and leave to rest, repeat this process with the remaining chin chin until you are done.
- Chin chin is ready once you have removed from the oil. Leave the chin chin to cool down in an space before storing in airtight jars.
How to make soft chin chin with pictures
1. Measure all your ingredients and keep all in one place for easy access.
2. Combine flour, sugar, milk, nutmeg, baking powder and salt in one bowl.
Making process of chin chin
3. Add the wet ingredients (egg, flavour, and butter) mix with your hand until it forms little crumbs.
4. Add water a little at a time to mix until the barter comes together like a ball, at first it might look sticky just make sure you have extra flour close by.
Mixing of the dough
5. Once the dough is lump free and not sticky, transfer it to a floured surface or a clean table dusted with flour.
If the dough is sticky, add more flour to adjust it
6. Knead the dough properly and use a rolling pin to roll it out like a mat, this should be 1 inch thick or as thin as you want your chin chin to be.
If your dough is properly mixed, the bowl will look clean
7. Use a knife or pizza cutter to cut the dough to your preferred shape and sizes. Before you start cutting, heat up peanut oil deep enough to fry all the chin chin you have at hand.
You can also use a smooth bottle to roll out the dough if you don
Chin chin is nicely cut
8. Spread a little flour over them and bring all together so they dont stick together.
I just like to pull the cut dough together for easy access
9. Drop a piece of dough into the oil to test if it is hot; if the dough floats to the top it means it is hot but if it sinks down wait for the oil to get hot first before adding.
Your heat should just be medium and not too hot or low in this case, you will end up with an even brown chin chin
10. Add the chin chin into oil and fry in batches and make sure you dont over crowd the pan. Stir intermittently to make them cook evenly.
Do not overcrowd the pan, give a chance to each of the chin chin to fry properly
11. Once they are nicely brown and golden, drain from the oil and leave to rest, repeat this process with the remaining chin chin until you are done.
Drain the chin from the oil into a colander once they are cooked
12. Chin chin is ready once you have removed from the oil. Leave the chin chin to cool down in an space before storing in airtight jars.
Nicely brown chin chin
Best banana chin chin recipe