Eggless churros

EGGLESS CHURROS

A churro is a fried-dough pastry—predominantly choux—based snack. Churros are traditional in Spain and Portugal, where they originated, as well as in the Philippines and Ibero-America.

INGREDIENTS

• Maida – 3/4 cup
• Baking pwdr – 1/8 tsp [optional ]
• Water – 1 cup
• Salt – 1/4 tsp
• Sugar / brown sugar – 1tbsp
• Olive oil or any oil or butter – 1 tbsp
• Vanilla essence – 2 or 3 drops [optional ]
• Oil for deep frying
• Powdered sugar –  2 tbsp
• Cinnamon pwdr – 1 tsp
• Chopped dark chocolate – 1/2 cup
• Milk – 1/4 cup

 PREPARATION

1. Sieve the maida + baking pwdr once and keep aside .
2. Microwave the chopped chocolate for 30 seconds ,remove and mix well .Again microwave for 30 seconds ,add milk and mix well and microwave for 30 secs. Chocolate sauce is ready .It has to be hot while serving.I have also added 1 tbsp nutella ,as my kids love it.
3. Take water + salt + sugar + oil in a pan and boil it .
4. Let it roll boil .
5. Off the flame ,add the vanilla essence + maida and mix well with a wooden spatula .
6. Mix well ,let all the water be absorbed by the flour .
7. *** at this point you can add 1 whisked egg and knead well  for egg version .
8. Knead it into a soft and smooth dough , keep aside for 5 minutes.

METHOD

Heat oil in a pan .

Transfer the dough into a thick icing plastic bag or cloth pastry bag fitted with star nozzle or use an Indian chakli press with star mould as shown in the video.

As the dough consistency is thick it is difficult to press through a piping bag so, I used a chakli press.

Once the oil is hot ,squeeze or press a 5 inch strip into the oil .Just few at a time .

Turn and fry the churros till golden brown .[ 4 – 5 mins on medium flame ]

It has to cook from inside .

If using piping bag frying time will be more as the churros are thick, if using chakli press then it would take less time.

Drain and remove on an absorbent paper .

Sprinkle sugar pwdr + cinnamon pwdr all over as required .

Serve with hot chocolate sauce .

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