Milky Chin Chin – Crispy, Sweet, and Perfectly Crunchy!

In a large mixing bowl, combine flour, baking powder, and a pinch of nutmeg. Stir them together to ensure they are evenly distributed.
Add sugar and mix it in with the dry ingredients.
Add baking margarine to the dry ingredients, rubbing it between your fingers to incorporate it into the flour mixture until it resembles coarse crumbs.
If you’re using egg, beat it lightly and add it to the flour mixture, then mix thoroughly.
Gradually add milk or water (starting with 1/2 cup) and mix until you get a smooth, firm dough. If the dough feels too dry, add a bit more milk or water, but avoid making it too sticky.
2. Roll and Cut the Dough:
Turn the dough onto a lightly floured surface and roll it out to about 1/4 inch thick.
Use a knife or pizza cutter to cut the dough into small squares or rectangles, depending on your preferred size for the chin chin.
3. Fry:
Heat oil in a deep frying pan over medium heat. The oil should be enough to completely submerge the chin chin pieces.
Carefully drop the dough pieces into the hot oil, frying them in batches to avoid overcrowding.
Fry the chin chin until they are golden brown and crispy, which should take about 3-5 minutes. Be sure to stir occasionally so they fry evenly.
Remove the fried chin chin from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
4. Serve and Enjoy:
Allow the chin chin to cool slightly before serving. They are best enjoyed as a snack with tea or on their own!
Serving and Storage Tips