Churros
Top Rated Recipe
Key Details:
.png)
prep time: 5 minutes
.png)
Cook time: 30 minutes
.png)
Difficulty Level: Moderate
.png)
Course: Snack
Cuisine: Spanish
Key Ingredients:
All purpose flour
About Churros
Table of Contents
A popular Spanish snack – these deep-fried dough strips dusted with cinnamon flavoured sugar is something you would want to eat again and again
Read More- All purpose flour (maida) 1 cup
- Unsalted butter 4 tbsps
- Salt ¼ tsp
- Eggs 2
Step 1.Heat 1 cup water in a medium non-stick pan, add butter, all-purpose flour and salt and whisk.
Step 2.Add eggs and whisk well till it forms a dough. Put the dough into a piping bag.
Read MoreIngredients
- All purpose flour (maida) 1 cup
- Unsalted butter 4 tbsps
- Salt ¼ tsp
- Eggs 2
- Oil to deep fry
- Caster sugar ½ cup
- Cinnamon powder ½ tsp
- Chocolate sauce to serve
How to Make Churros (Stepwise Photos)
Method
- Heat 1 cup water in a medium non-stick pan, add butter, all-purpose flour and salt and whisk.
- Add eggs and whisk well till it forms a dough. Put the dough into a piping bag.
- Heat sufficient oil in a deep pan.
- Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as to fit comfortably, and deep-fry, turning once till the crullers are evenly golden on all sides.
- Drain on absorbent paper. Repeat with the remaining dough.
- To make cinnamon sugar, take caster sugar and cinnamon powder in a bowl and mix well.
- Roll the fried churros in the cinnamon sugar.
- Top with chocolate sauce and serve hot.
Additional Tips and Tricks
About chef
Chef Ajay Chopra
Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.
Comments
No feedback Available
Leave a comment
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
Comments
No feedback Available