Difference between revisions of "Millet Snacks"
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RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Chadian ([^cC])(.*)\]\]" to "Category:Chadian cuisine Category:$1$2 Recipes") |
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# Fry to a golden brown in the palm or [[peanut oil]]. Wipe off the excess [[oil]] and serve hot, warm or cold. | # Fry to a golden brown in the palm or [[peanut oil]]. Wipe off the excess [[oil]] and serve hot, warm or cold. | ||
| − | [[Category:Chadian Recipes]] | + | [[Category:Chadian cuisine]] |
| − | [[Category:Chadian Snacks]] | + | [[Category:Recipes Recipes]] |
| + | [[Category:Chadian cuisine]] | ||
| + | [[Category:Snacks Recipes]] | ||
[[Category:Millet flour Recipes]] | [[Category:Millet flour Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Peanut oil Recipes]] | [[Category:Peanut oil Recipes]] | ||
[[Category:Millet Recipes]] | [[Category:Millet Recipes]] | ||
Revision as of 16:16, 8 May 2012
Description
Ingredients
- 2 cups of millet flour, ground the day you prepare this meal
- 1 cup of wheat flour
- 1 cup of vegetable oil
- 1/2 cup of powdered sugar
- 1 egg
- A frying pan or frying appliance with palm or peanut oil if available. Otherwise, use vegetable oil. The oil temperature should be around 150 °C (302 °F).
Directions
- Mix the millet and wheat flour together. Gradually heat the cup of vegetable oil and pour it onto mixture of flour.
- Blend the Sugar with the whole egg into the dough. Turn the dough for 5 minutes and integrate it into the dough by working the dough so it becomes firm.
- Spread the dough out using a rolling pin on a lightly floured board or surface, and reduce its height to 5 millimetres.
- Cut the dough into ribbons with a pastry cutter.
- Fry to a golden brown in the palm or peanut oil. Wipe off the excess oil and serve hot, warm or cold.
