📝 About This Recipe
Transport yourself to the bustling plazas of Peru with the Cachanga, a beloved street food classic that bridges the gap between a snack and a dessert. These oversized, golden discs of fried dough are cherished for their crispy, bubbly exterior and slightly chewy heart, offering a nostalgic flavor profile of toasted flour and subtle sweetness. Traditionally enjoyed at dusk by locals, they are the perfect canvas for honey, manjar blanco, or even savory accompaniments.
🥗 Ingredients
The Dough Base
- 500 grams All-purpose flour (plus extra for dusting)
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt (fine sea salt preferred)
- 1 teaspoon Baking powder
- 1 teaspoon Anise seeds (lightly toasted and crushed)
Wet Ingredients
- 250 ml Warm water (approx. 1 cup, adjusted for humidity)
- 1 large Egg (at room temperature)
- 2 tablespoons Vegetable shortening or Lard (melted and cooled)
- 1 tablespoon Pisco or Anise Liqueur (optional, for extra crispiness)
Frying and Topping
- 2 cups Vegetable oil (for deep frying)
- 1/2 cup Honey or Chancaca syrup (for drizzling)
- 2 tablespoons Powdered sugar (optional dusting)
👨🍳 Instructions
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1
In a large mixing bowl, sift together the all-purpose flour, sugar, salt, and baking powder to ensure there are no lumps.
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2
Stir in the toasted anise seeds; these provide the signature aromatic backbone of an authentic Peruvian cachanga.
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3
In a separate small bowl, whisk the egg with the melted shortening (or lard) and the tablespoon of Pisco until well combined.
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4
Make a well in the center of the dry ingredients and pour in the egg mixture along with half of the warm water.
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5
Begin mixing by hand or with a wooden spoon, gradually adding the remaining water until a shaggy dough forms that clears the sides of the bowl.
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6
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. The dough should become smooth, elastic, and no longer sticky to the touch.
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7
Divide the dough into 8 equal portions and roll them into smooth balls. Place them on a tray, cover with a damp cloth, and let them rest for at least 30 minutes to relax the gluten.
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8
After resting, take one ball of dough and roll it out with a rolling pin on a floured surface until it is very thin—almost translucent—and about 8-10 inches in diameter.
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9
Heat about 1 inch of vegetable oil in a large, wide skillet over medium-high heat until it reaches 350°F (175°C).
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10
Carefully slide one flatbread into the hot oil. It should sizzle immediately and begin to puff up with large air bubbles.
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11
Fry for about 1-2 minutes per side, using tongs to flip it carefully once the bottom is a deep golden brown.
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12
Remove the cachanga from the oil and drain it vertically in a bowl lined with paper towels to allow excess oil to run off.
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13
Repeat the process with the remaining dough balls, ensuring the oil returns to temperature between batches.
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14
Serve immediately while hot and shatteringly crisp, drizzled generously with honey or syrup.
💡 Chef's Tips
The secret to the best bubbles is rolling the dough as thin as possible without tearing it. Adding a splash of Pisco or high-proof alcohol to the dough prevents it from absorbing too much oil while frying. Make sure your oil is hot enough; if it's too cool, the cachanga will be greasy rather than crispy. If you prefer a savory version, omit the anise seeds and sugar from the dough and serve with fresh salty cheese (queso fresco). Always let the dough rest—skipping the 30-minute rest will make the dough spring back and impossible to roll thin.
🍽️ Serving Suggestions
Drizzle with warm Chancaca syrup (molasses syrup infused with orange peel and cinnamon). Serve alongside a hot cup of Peruvian coffee or Emoliente (herbal tea). Pair with a side of Queso Fresco for a traditional sweet-and-salty flavor combination. Dust with cinnamon sugar immediately after frying for a churro-like experience. Enjoy as an afternoon 'lonche' (snack) with friends and family.