New Mexican Sopapillas

    New Mexican Sopapillas


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    About this recipe: Put those gulab jamuns aside and try this classic fried snack. Roll in a mixture of cinnamon and caster sugar immediately after frying, or try drizzling with honey. Its various versions are very very popular in Chile and Argentina.

    Serves: 16 

    • 2L rapeseed oil for frying
    • 500g (2 cups) plain flour
    • 4 tsp baking powder
    • 2 tsp salt
    • 30g butter
    • 225ml water
    • 2 tsp ground cinnamon
    • 100g caster sugar

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat oil in a deep kadhahi.
    2. In a large bowl, sieve flour, baking powder and salt. Rub in butter until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together. Divide dough into 4 pieces and form each piece into a ball. Roll the balls into 20cm (8 in) diameter circles. Cut each one into 8 wedges.
    3. In a large bowl, mix together the cinnamon and sugar. Set aside.
    4. Fry the wedges until they puff up and turn light brown. Drain briefly, roll in the cinnamon sugar and serve hot.

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