HOW TO MAKE NIGERIAN CHINCHIN | CHINCHIN RECIPE | FRIED AND BAKED CHINCHIN | SISI JEMIMAH

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is plant-based.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with added flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and adds a subtle flavor.

Sift plain flour, castor sugar, cinnamon powder, baking powder, and salt into a bowl.

Add 2 eggs and melted butter, folding with a spatula.

Switch to hands and mix until crumbly texture is achieved.

Gradually add milk to control consistency, folding until combined.

Transfer dough to a clean surface and knead until non-sticky.

Place dough in a bowl and let it rest for 30 minutes.

Divide dough into two for easier rolling.

Flour the surface and roll out the dough to about half a centimeter thickness.

Cut the dough into shapes using a pizza cutter.

Heat vegetable oil to between 150 and 160 degrees Celsius.

Fry the chin chin until desired color is achieved, about 5 to 6 minutes, moving them around for even frying.

Transfer fried chin chin onto paper towels to drain.

Allow to cool for 3 to 5 minutes to harden up.

For the baked version, line a baking tray with parchment paper and transfer chin chin onto the tray, spacing them out.

Preheat oven to 170 degrees Celsius and bake for 20 minutes.

After 20 minutes, separate chin chin using fingers or a spatula.

Rub chin chin lightly with about a quarter teaspoon of oil.

Return to oven and bake for another 20 minutes at 150 degrees Celsius.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens