How to Make Thai-Style Fried Dough (Patongo)
Thai-style fried dough, commonly known as Patongo, is a popular street food delicacy in Thailand. This crispy and fluffy treat is often enjoyed as a breakfast snack or paired with sweetened condensed milk. Making Patongo at home is easier than you might think! Follow this simple recipe to create your own delicious Thai-style fried dough.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup warm water
- 2 tablespoons vegetable oil (plus extra for frying)
Instructions:
Step 1: Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, sugar, salt, baking powder, and baking soda. Mix the dry ingredients until well blended.
Gradually add the warm water and 2 tablespoons of vegetable oil to the flour mixture. Stir until a rough dough forms.
Step 2: Knead the Dough
Transfer the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a bit more flour as needed.
Step 3: Let the Dough Rise
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for about 1-2 hours, or until it doubles in size.
Step 4: Shape the Dough
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into small pieces, roughly the size of a golf ball.
On a floured surface, take each piece of dough and stretch it gently into an elongated shape, about 5-6 inches long. You can create a twist by folding the dough in half and twisting it together for that classic Patongo look.
Step 5: Fry the Dough
In a deep frying pan or pot, heat vegetable oil over medium heat. The oil should be hot enough that a small piece of dough sizzles upon contact.
Carefully drop the shaped dough into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until they are golden brown and puffed up.
Step 6: Drain and Serve
Once cooked, transfer the fried dough to a plate lined with paper towels to absorb excess oil. Patongo can be served warm or at room temperature.
Enjoy your delicious Thai-style fried dough with sweetened condensed milk or your favorite dipping sauce!
Storage Tips:
Patongo is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a toaster oven or pan to regain some crispiness.
By following these simple steps, you can master the art of making authentic Thai-style fried dough at home. Enjoy the delightful taste and the wonderful experience of cooking this beloved Thai treat!