Wednesday, 29 April 2015

Chin Chin - sweet pastry squares

Chin Chins are deep fried West African pastry squares. These are crispy, crunchy on the outside and soft and melting from the inside. These cute little bites are flavored with cinnamon. Perfect tea time snack !



  • 2 and 1/2 Cups of all purpose flour or maida
  • 2/3 Cup of granulated white sugar
  • a big pinch of salt
  • 1/2 Teaspoon baking powder
  • 1 Tablespoon ground cinnamon / cinnamon powder
  • 6 Tablespoons cold butter
  • 2 Large eggs
  • 2 Tablespoons cold milk
  • Peanut oil or vegetable oil for deep frying ( I used peanut oil)


1. In a large bowl mix together flour, sugar, salt , baking powder, cinnamon and nutmeg
2. Add cold butter to the flour and using a pastry cutter / blender blend the butter in the flour until it is crumbly mixture
3. In a  small bowl, beat eggs using a fork. Then stir in milk in the eggs and beat again
4. Make a well in the centre of the flour butter mixture and pour egg milk mixture in the well
5. Using hands mix the dough until it comes together
6. Roll the dough into ball, wrap it with cling film and  refrigerate the dough for 30 minutes
7. After 30 minutes, roll the dough into sheet of 1/4 inch thickness. sprinkle flour if the dough is sticking.
8. Using a pizza cutter, cut small 2 inch squares
9. In a pan / wok / kadai heat oil for deep frying
10. Once the oil is hot, reduce the flame to medium. Drop in 10 to 15 pastry squares / chin chins in the hot oil and deep fry until they are golden
11. Repeat the process for the remaining chin chins
12. Drain on paper towel and cool completely
13. Once cooled, store in airtight container

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