One of Peru's favourite foods, cachangas are the perfect breakfast, fried treat, or evening snack. This simple yet delicious fried bread is popular for its crispy exterior and soft, chewy interior, making it the ideal accompaniment to a cup of coffee or tea.
What are Cachangas?
Cachangas are made from a straightforward combination of flour, water, and egg, which is rolled into a flat, thin dough and fried until golden brown. Circular in shape, these thin discs are extremely crunchy on the outside but remain soft and chewy on the inside. This delightful texture makes Cachangas a versatile snack that can be enjoyed any time of the day.
In Peru, Cachangas are a popular breakfast choice, often served with a cup of coffee. They are also sold on the streets of many Peruvian cities, where workers grab a quick snack on the go.
How are Peruvian Cachangas unique?
Cachangas are prepared throughout Latin America, with each country having its own name and slightly different recipe, size, or texture:
"Tortas Fritas" (Argentina & Uruguay): Thicker than the average Peruvian cachanga, with a more bread-like texture.
"Buñuelos" (Mexico): Mexican buñuelos can be either sweet or savory. The sweet versions are often dusted with cinnamon sugar or drizzled with syrup.
"Sopaipillas" (Chile): Similar to the Peruvian version, sopaipillas sometimes include pumpkin puree, giving them a distinct color and flavour.
How to make Peruvian-style Cachangas?
Cachangas are very easy to make with ingredients that can be found in almost any country. Here’s how you can prepare them:
Prepare the Anise Water: Add anise to hot water and mix with sugar and salt. Leave to infuse for 5 minutes.
Prepare the Dough: In a large bowl, combine sodium bicarbonate, flour, and egg. Add the anise-infused water and mix together.
Knead the Dough: Start kneading the dough until it becomes thicker, then add melted butter. Continue kneading for around 15-20 minutes.
Shape the Cachangas: Divide the dough into smaller balls, then flatten each into a disc shape using a rolling pin.
Fry the Cachangas: Heat oil in a large pan over medium heat and carefully place the flattened discs, one at a time, into the oil. Fry until golden brown and crispy, about 2 minutes per side.
Drain the Oil: Once fried, remove the cachangas and place them on paper towels to absorb any excess oil.
Serve: Enjoy your cachangas by themselves or with a cup of coffee. For a sweeter finish, drizzle with sugar, cinnamon, honey, or chancaca.
Cachangas Recipe
For a visual guide, the video below explains how to make delicious homemade Peruvian Cachangas step-by-step:
Cachanga Ingredients:
250 gr of plain flour
1/2 teaspoon of sodium bicarbonate
1 egg
1 teaspoon of white or brown sugar
1/2 teaspoon of salt
1 teaspoon of anise
100 - 120 ml of warm water
25 gr of melted butter
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