👨‍🍳 조리법

1. 1

   In a medium bowl, combine the cornmeal and salt.

   ⏱️ 1 minute
2. 2

   Gradually pour in the hot water while stirring continuously with a wooden spoon or spatula. Mix until a thick, cohesive dough forms. The consistency should be firm enough to shape but still moist.

   ⏱️ 3 minutes

   💡 전문가 팁: If the dough is too dry, add a little more hot water, one tablespoon at a time. If it's too wet, add a little more cornmeal.
3. 3

   Let the dough rest for about 5-10 minutes to allow the cornmeal to absorb the water.

   ⏱️ 10 minutes
4. 4

   Shape the mchadi: Lightly wet your hands to prevent sticking. Take about 1/4 cup of dough and flatten it into a patty about 1/2 inch thick and 3-4 inches in diameter.

   ⏱️ 5 minutes
5. 5

   Heat the oil: Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.

   ⏱️ 3 minutes
6. 6

   Fry the mchadi: Carefully place the mchadi patties into the hot oil, being careful not to overcrowd the pan. Fry for about 5-7 minutes per side, or until golden brown and slightly crispy.

   ⏱️ 15 minutes

   💡 전문가 팁: Adjust the heat as needed to ensure they cook through without burning.
7. 7

   Drain and serve: Remove the mchadi from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve hot.

   ⏱️ 2 minutes