SATA ANDAGI
Steps:
- In a deep skillet or wok, heat oil to 350 degrees. In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt. Add dry ingredients to egg mixture, and stir until dough is smooth. Drop teaspoonfuls of dough into oil and fry until golden brown, about 6-8 minutes. Doughnuts will rise to surface. Drain on paper towels and serve hot. Can be stored for up to two weeks in refrigerator.
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HOBU JAMAI
[email protected]Avoid this recipe at all costs.
Hasena Qadir
[email protected]I would not recommend this recipe to anyone.
Chetan Danuwar
[email protected]Overall, I was not impressed with this Sata Andagi recipe.
Eva Matthews
[email protected]This recipe needs some serious improvement.
Ehtisham paracha
[email protected]I don't recommend this recipe.
Precious Odey
[email protected]These Sata Andagi were a big disappointment.
Munni Sah
[email protected]I followed the recipe exactly, but the Sata Andagi turned out dense and dry.
Noorali Hasrat
[email protected]The Sata Andagi didn't rise as much as I expected.
MD: SAGOR
[email protected]These Sata Andagi were a bit too oily for my taste.
Racheal Mirembe
[email protected]I'm not a big fan of Sata Andagi, but I made them for my family and they loved them.
Ornob Shetu
[email protected]I had a hard time getting the dough to the right consistency. Other than that, the Sata Andagi turned out great.
Abrham Addis
[email protected]The Sata Andagi were a little too sweet for my taste, but otherwise they were perfect.
Janet Takyi
[email protected]I love how easy this recipe is to follow. Even if you're a beginner in the kitchen, you can make these Sata Andagi with confidence.
Marco Struwig
[email protected]Delicious! The Sata Andagi were a hit with my family and friends.
Nepali Bro
[email protected]These Sata Andagi were amazing! I couldn't believe how easy they were to make. They were light and fluffy, with a perfect crispy coating.
Abdalla Altayeb
[email protected]I've made Sata Andagi many times before, but this recipe is by far the best. The donuts were so fluffy and flavorful. I will definitely be using this recipe again.
Zeenat Khan
[email protected]This was my first time making Sata Andagi, and it was a success! The dough was easy to work with, and the donuts fried up beautifully. They were light and airy, with a delicious crispy coating.
Dorcas Chepkoech
[email protected]Sata Andagi turned out great! The outside was crispy and the inside was fluffy. I added a little extra cinnamon and nutmeg, and it really made the flavor pop.