Churros with Chocolate Dip

My inspiration: Nigella Lawson. She made this recipe in one of the episodes of her series Nigella Kitchen.

Ingredients:

For Churros:

2 tablespoon sugar

2 inch cinnamon

1 cup maida

1 teaspoon baking powder

1 tablespoon oil

Around 2/3 cup hot water, not boiling but hot.

Oil for deep frying

For chocolate dip:

50 grams dark chocolate

15 grams milk chocolate

¼ cup fresh cream

1 tablespoon honey

Pinch of salt.

Recipe:

For Chocolate Dip:

Add everything in a bowl, and place that bowl on a pan with water on medium flame. That is, you need to melt everything together on a double boiler. When chocolate has melted, mix nicely to amalgamate everything together. And luscious chocolate dip is ready to be gorged on.

For Churros:

Grind together sugar, cinnamon, sift and spread it on a plate. Keep aside.

In a bowl, sift together maida and baking powder.

Add oil and mix.

Slowly add water while stirring maida to make sticky dough. It should not be runny and it also should not be thick like chapatti dough.

Leave it to rest for ten minutes.

Add oil in a pan for deep frying, keep the flame on high.

Then fill this dough in a pastry bag or a cake decorating syringe with a star nozzle in front of it.

Slowly squeeze the dough in the pan till it is 2.5 inch long then cut the dough using a knife. Repeat for all the remaining dough.

Fry till golden in color.

Crispy on the outside but soft and gooey on the inside churros are ready.

Place them on the sugar cinnamon powder and cover nicely.

Serve them with chocolate sauce. Yumm to eat.

Note:

If you don’t have a pastry bag or cake decorating syringe, use what our mothers used to make sevaiyan or chikki. If you don’t even have that, then simply use a plastic bag, fill it with dough, make a slit in one corner and squeeze the dough through it.