Street Food
Fried Wheat Snack Mix
The Quirky Foodster Team
Ingredients
- 300 g (2 1/2 cups) all-purpose flour
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp berbere spice blend (optional, for a spicy version)
- 60 ml (1/4 cup) vegetable oil, plus more for frying
- 100 ml (scant 1/2 cup) warm water, plus more as needed
Method
- In a mixing bowl, combine the flour, sugar, salt, and berbere (if using).
- Add the oil and rub it into the flour with your fingers until the mixture resembles coarse crumbs.
- Gradually add the warm water, mixing until a firm, smooth dough forms. Knead briefly for 3-4 minutes.
- Divide the dough into 3-4 portions and roll each into a long rope about 1 cm (1/2 inch) thick.
- Cut each rope into small diagonal pieces, about 1.5 cm (1/2 inch) long, resembling small elongated diamonds.
- To pan-fry: heat a shallow layer of oil in a frying pan over medium heat and fry the pieces in batches, stirring frequently, for 8-10 minutes until deep golden and crisp throughout. To bake: spread on a baking sheet and bake at 160°C (325°F) for 20-25 minutes, stirring occasionally, until crisp and golden.
- Drain on paper towels if fried, and let cool completely before serving or storing — they crisp up further as they cool.
Introduction: Dabo kolo is a crunchy, bite-sized snack made from spiced wheat dough, sold widely by street vendors across
Ethiopian towns and cities and kept in households for casual snacking. During the frequent fasting periods of the
Ethiopian Orthodox Tewahedo calendar, dabo kolo is made using vegetable oil instead of butter, making it a naturally
compliant, portable snack for the many fasting days observed throughout the year.
Cultural Background: Dabo kolo is a crunchy, bite-sized snack made from spiced wheat dough, sold widely by street vendors across
Ethiopian towns and cities and kept in households for casual snacking. During the frequent fasting periods of the
Ethiopian Orthodox Tewahedo calendar, dabo kolo is made using vegetable oil instead of butter, making it a naturally
compliant, portable snack for the many fasting days observed throughout the year.
Tips: Cutting the pieces small and uniform ensures they cook evenly and become properly crisp throughout. Baking is a lighter alternative to frying and still produces a satisfyingly crunchy result. Let the dabo kolo cool completely before storing, as they continue to crisp as they cool and can turn soggy if sealed while warm.
Variations: Omit the berbere entirely for a plain, mildly sweet version enjoyed by children. Add a pinch of ground cinnamon for a subtly spiced, sweeter version. Shape into small balls instead of diamonds for a different traditional presentation.
Storage: Store in an airtight container at room temperature for up to 2 weeks — dabo kolo keeps remarkably well.
Reheating: No reheating needed; this snack is enjoyed at room temperature and keeps its crunch well.
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