Masala Chin Chin with Ajwain and Curry Leaves (Nigerian × Indian)

Method

1. In a large bowl, mix the flour, sugar, salt, chilli powder and cumin seeds. Crush the ajwain between your palms as you add it to release its aroma.

   Add in this stepPlain (all-purpose) flour 120 gSugar 10 gSalt ½ tspAjwain (carom seeds) ½ tspCumin seeds ½ tspKashmiri chilli powder ½ tsp

2. Add the ghee and rub it in with your fingertips for 3 min, until the mixture holds together when you squeeze a handful.

   Add in this stepGhee, soft 25 g

3. Add the beaten egg and milk and knead for 2 min into a firm, smooth dough. Cover and rest for 10 minutes.

   Add in this stepBeaten egg (1 large egg ≈ 50 g) 50 gMilk 20 ml

4. Roll the dough on a floured surface into a sheet about 30×20 cm and 5 mm thick. Cut into sticks about 4 cm long and 5 mm wide, and spread them out on a floured tray.

5. Pour the oil into a 18 cm heavy pot at least 4 cm deep (no more than half full) and heat on medium heat for about 6 min, to 170 °C. A stick should sizzle and rise within a few seconds.

   Add in this stepVegetable oil for deep-frying 600 ml

   medium heat

6. Fry the sticks in 2 batch(es) for 4 min each on medium heat, stirring constantly, until golden and crisp. Drain on kitchen paper. Never leave hot oil unattended.

   medium heat

7. Pat the curry leaves completely dry. Turn off the heat, stand back and drop them into the hot oil for about 10 seconds, until they stop spluttering and turn crisp; they spit hard, so use a splatter guard if you have one. Lift them out, toss with the warm sticks and the garam masala, then cool for 15 min until crunchy.

   Add in this stepFresh curry leaves 12Garam masala ½ tsp