Churros with Grilled Fruits & Spicy Chocolate

About Churros with Grilled Fruits & Spicy Chocolate

Ingredients

• Refined flour (maida) 2 cups
• Butter 100 gms
• Salt to taste
• Eggs 2 to 3
• Pineapple slices, cut into chunks 5 to 6
• Strawberries, hulled and halved 10 to 12
• Cooking chocolate, chopped 200 gms
• Fresh cream 100 gms
• All-spice powder 1 tsp
• Red chilli powder ½ tsp
• Oil to deep-fry

How to Make Churros with Grilled Fruits & Spicy Chocolate (Stepwise Photos)

Method

1. Heat butter and salt in a non-stick pan, add ½ cup water and let the butter melt. Once the mixture starts boiling, add flour and mix well. Break eggs into the pan and mix well. Take the pan off the heat and transfer this mixture into a piping bag.
2. To make the sauce, heat cream in another non-stick pan. Once cream starts boiling, add all-spice powder and red chilli powder, mix well and cook stirring continuously.
3. Take chocolate in a bowl and once the cream mixture comes to a boil add it to the chocolate and stir till the mixture emulsifies. Transfer into a serving bowl.
4. Heat sufficient oil in a deep pan. Pipe the flour mixture directly into the hot oil, cutting it at intervals of 2-3 inches. Deep fry till they turn golden and drain on absorbent paper.
5. Lightly grill pineapple chunks and strawberries in a non-stick grill pan. Skew them onto toothpicks.
6. Transfer the churros into another serving bowl. Keep the grilled fruits on a serving plate and serve the two with the bowl of spicy chocolate sauce.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps