Can I fry them in olive oil?

I don't recommend it because it will change the flavour completely, but if you don't want to use vegetable oil, maybe you can use canola or another flavourless oil.

Could I substitute the flour for corn flour?

If you want to stick to the tradition, you can only do it with plain or all-purpose flour.

Is there a way not to use the anise seeds?

Yes, you can omit them, but I assure you it gives a particular flavour to the "cachangas". If you don't like the texture, pour them over hot water to rest and then strain them when the water is warm to use with the preparation. So the water will have a little of the aroma but not the seeds. I don't recommend substituting it with other sources, like sesame seeds.

Where can you find these "cachangas" in Peru?

You can find them almost in every plaza, but they are more common in the Andean region. I imagine they are suitable for those colder climates because they are warm.

Peruvian cachangas - fried flat bread

Name: Peruvian cachangas - fried flat bread
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 16
Cuisine: Peruvian
Ingredients: 2 tablespoon butter; 2 eggs; 1/2 teaspoon baking powder; 1 tablespoon sugar; 1/2 teaspoon salt; 2 cups + 2 tablespoons flour; 1/2 cup warm water; 1/2 tablespoon anise seeds; oil to fry; flour to roll the dough

Description

This is a widespread street food in Peru, and we love it, so we try this version and think we will succeed. You could eat it by itself or add some cheese, custard, dulce de leche, and anything your imagination wants.

Ingredients

Units Scale

2 tablespoon butter
2 eggs
1/2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 cups + 2 tablespoons flour
1/2 cup warm water
1/2 tablespoon anise seeds
oil to fry
flour to roll the dough

Instructions

In a bowl, pour the warm water and anise seeds. Add the sugar, melted butter and salt. Incorporate the eggs and mix well.
Add the flour and baking powder. Mix well. The dough will be stretchy. Let it rest for 2-3 hours. Cover the ball of dough with plastic wrap.
When it is ready, grab a ball of 1 1/2 to 2 tablespoons at a time, sprinkle some flour over the table, and roll the dough into a “round” flatbread. I fried them in a saucepan with abundant oil on medium heat until they were done and golden.
Proceed with the rest until you finish with all the dough. Serve them with custard, marmalade, dulce de leche, etc. Enjoy them with a good cuppa.

Keywords: Peruvian Cachangas, Fried Flat bread, Cachangas peruanas