Berbere Spiced Chin Chin
An Ethiopian fusion snack using Berbere spice mix for a complex, earthy heat.
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Ingredients
- 4 cups All-purpose flour
- 1/2 cup Granulated sugar
- 2 tablespoons Berbere spice blend
- 1/2 cup Unsalted butter, chilled and cubed
- 2 units Large eggs
- 1/2 cup Whole milk
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla extract
- 3 cups Vegetable oil for deep frying
Instructions
- 1
In a large mixing bowl, whisk together the flour, sugar, Berbere spice, baking powder, and salt until evenly distributed.
- 2
Add the chilled cubed butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
- 3
In a separate small bowl, beat the eggs with the milk and vanilla extract.
- 4
Gradually pour the wet ingredients into the flour mixture, kneading gently until a stiff, smooth dough forms.
- 5
Divide the dough into four portions and roll each out on a lightly floured surface to a thickness of about 1/4 inch.
- 6
Use a pizza cutter or knife to cut the dough into small 1/2-inch squares or diamonds.
- 7
Heat the vegetable oil in a deep pan to 350°F (175°C) and fry the dough pieces in small batches until they are golden brown and crunchy.
- 8
Remove with a slotted spoon and drain on paper towels; allow to cool completely before serving to ensure maximum crunch.
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