Peruvian Breakfast: Cachangas

Hello everyone!

This morning I had a craving for something…but I didn’t know what. I usually like to have some type of bread or muffin or biscuit with my coffee, but none of those options seemed satisfying enough.

Then it hit me! Cachangas!

cachangas peruanas

Cachangas are basically fried dough. Delicious, delicious fried dough. There are many recipes out there for cachangas, and somehow, they all vary. I make them the way my grandma used to make them. I’ve seen some recipes include eggs, or butter, or yeast, etc. I keep my recipe simple. The way it is supposed to be!

These cachangas are very fast and easy to make…and they turn out pretty good!

Recipe makes 8-10 cachangas

  • 1-1/2 cups flour
  • 2 tsp salt (plus more for sprinkling, optional)
  • 3/4 cup water
  • 1 tbsp oil + more for frying
  • 1/2 tbsp baking powder (optional – cachangas will come out nice and crunchy without it. The ones in the picture were done without baking powder)

cachangas frying

  1. Mix all the dry ingredients in a medium bowl (flour, salt, baking powder if using).
  2. Make a small well in the middle and add oil, mix a little with a fork.
  3. Add water slowly – maybe add half of it and mix well. Then add a little bit more, until you reach the right consistency. You want the dough to be dry enough to handle, but wet enough that there is some elasticity in it. It’s easier if you work the dough with your hands. 
  4. Form small balls (about the size of a golf ball) and set them aside. You should have about 8 – 10 balls. If less that’s alright, your cachangas will be slightly bigger; if more, then your cachangas will be slightly smaller.
  5. Pour some oil – enough to cover the base – on a frying pan. *The key here is to NOT BURN the oil. In my stove, I can cook cachangas on med-high (#8 on the knob/dial thing) without burning the oil, but still getting them thoroughly cooked and golden brown.
  6. When the oil is nice and warm, start flattening the dough balls. You can squish them between your palms and then carefully expand them from the contours. If the dough rips a little, that’s ok. It adds character and makes that section extra crunchy. As you can see in the picture, cachangas are not thick. They need to be somewhat thin so they can cook fast and not burn.
  7. Sprinkle some salt on cachangas as they are cooking (optional)
  8. Cook each side until they are golden brown. (I use a fork to turn them over – sometimes spatulas just don’t work)
  9. Enjoy your cachangas plain, with a little bit of salt sprinkled on top, or with honey or maple syrup poured on. The possibilities are endless! (My sister puts powder sugar on top!)

I hope the recipe is easy to follow! If you have any questions please let me know.

Thanks so much for stopping by and have a great day!

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