CRUNCHY PINKASO RECIPE | SAVOURY HAUSA DUMPLINGS | RAMADAN RECIPE IDEAS

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil provides a distinct flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan alternative that binds ingredients.

Welcome viewers and introduce the recipe for crunchy pinkaso.

Measure 2 cups of plain flour into a bowl.

Chop 1 medium sized onion and 1 scotch bonnet, then blend them with some of the warm water.

Chop spring onion and set it aside for later.

Add dried yeast and salt to the flour and mix together.

Add the blended onion and scotch bonnet mixture to the flour and mix with clean hands.

Gradually add 1 cup of warm water to the mixture, adjusting the consistency for desired crunchiness.

Cover the bowl with clean film and let the dough rise for 1 hour.

After 1 hour, check the dough which should have risen nicely.

Add the chopped spring onion to the risen dough and mix gently.

Wet your hands to prevent sticking, scoop the dough, and poke a hole in the center with your thumb.

Dip the shaped dough into hot oil to fry.

Use a skewer to turn the pinkaso frequently to ensure even cooking and prevent burning.

Fry until golden brown, checking the color regularly.

Once golden brown, remove the pinkaso and place it on paper towels to drain excess oil.

Sprinkle sugar on the pinkaso or dip it in sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens