Nigerian Chin chin is a popular fried pastry in West Africa. It can be prepared in various ways. It is usually crunchy on the outside and soft on the inside. If you want it to be very crunchy, don’t include the baking power and do not use egg. Nigerian chin-chin can be served as a light refreshment for you and your visitors with Zobo and it can last for weeks if stored in the refrigerator.
3 cups (400 grams) all-Purpose flour
¾ cup sugar
1-teaspoon of salt
1- teaspoon baking powder
1-teaspoon grated nutmeg
¼ cup(4 tablespoons) margarine/butter
1 large egg
¾ cup milk
oil, for frying
Mix all the dry ingredients; flour, baking powder, salt, sugar, nutmeg with a mixer or by hand
Add the butter to the flour and mix well until the butter is well incorporated with the flour.
Add milk and egg into the mixture. Keep mixing until you have formed a sticky dough ball
Put the dough ball on a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, and even in color.
Divide dough in half .On a floured board roll each half about ⅙ inches thick. Cut into different shapes as you desire.
Add oil (about 3 inches deep) to a heated skillet/sauce pan
Fry in hot oil until golden .Remove from oil, drain, and serve. You can store this in an air tight container or refrigerator for up to a month.