Difference between revisions of "Millet Snacks"
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# Mix the [[millet]] and [[wheat flour]] together. Gradually heat the cup of [[vegetable oil]] and pour it onto mixture of [[flour]]. | # Mix the [[millet]] and [[wheat flour]] together. Gradually heat the cup of [[vegetable oil]] and pour it onto mixture of [[flour]]. | ||
# Blend the [[Granulated sugar|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. | # Blend the [[Granulated sugar|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. | ||
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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 | + | [[Category:Chadian cuisine]] |
| − | [[Category:Chadian | + | |
| + | [[Category:Chadian cuisine]] | ||
| + | [[Category:Snack 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]] | ||
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Latest revision as of 14:37, 15 July 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).
Procedures
- 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.
