Traditionally Churros are made with Eggs, to read more about the origin, check out the post on Wiki. Making this eggless wasn’t much of a problem. Since I remember taking this from an old collection, that said American quick snacks, I assume this was from America. However one of my FB friends, pointed out that this is actually Spanish Origin. So I ended up reading on the article now, which I should have done before..:)
Churros with Chocolate Sauce
All purpose flour / Maida – 1 cup
Baking powder -1 tsp
Olive oil – 1 tsp
Salt a pinch
Oil for deep frying
For sprinkling on the top
Castor Sugar / Icing sugar – 2 tsp
Cinnamon powder 1/2 tsp
For the Chocolate Sauce
Dark Chocolate – 2 slabs
Milk Chocolate – 2 slabs
Icing Sugar – 2 tsp
Honey – 1 tsp
Cream – 2 tsp
Piping mould / Muruku achu- Single star
How to make the churros
In a bowl, take the flour along with baking powder, salt and slowly add water to knead to a soft dough.
Heat a kadai with oil for deep frying, simmer until your dough is ready.
Fill the dough into the muruku achu fitted with a single star mould.
When the oil is hot, reduce to medium flame, and keeping the press over the oil, press it down into the oil.
You can cut it when it falls to the required length.
Fry on all sides to a golden colour. Drain on to a kitchen towel.
When you are done with the entire batch, sprinkle the sugar and cinnamon powder on the top and serve with chocolate sauce.
How to make the Honey Chocolate Sauce
MW the chocolate bars till soft. It took me a minute to get it soft.
Mix in the cream, sugar, and honey and beat well.
Serve with churros.
For the churros, if you want you can press out the churros on a plate and drop them gently into the oil. Since it expands very quickly you have more dough then you started with. Don’t knead it back, instead, simply try to put it back. This way the churros have air bubbles inside and still stays crispy.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 30