We are here for the final post of the week. After posting four combination meals from different countries, for the fifth day I selected a very simple combination dish from Mexico. Though the procedure is quite simple, it tastes absolutely yum. This is the only dish among the five which was favoured by both hubby and Sruti. Though churro is said to be Mexican, there is still dispute going on for where it originated. Some say Portugal and some say Spain but now it is so popular in Mexico that you can get it every where. Churro is basically an egg based fried pastry. The dough is a choux pastry where milk, butter are brought to boil and then flour is added to it and whisked until cooked. Then eggs are added one by one to make the silky smooth dough.And they are finally deep fried in oil and mixed with cinnamon sugar.
Making churros has been my long time dream. I have attempted to make churros by the traditional method only replaced the eggs with an egg substitute. But when dropped in oil, they just disintegrated. After two or three attempts, I just left trying. And for this marathon, I searched for an egg free recipe and found one by Nigella. This was different from the choux pastry method, though it uses hot water to mix the dough. And there is no butter involved. Whenever I read a recipe, I try to read the reviews too. All the reviews for this recipe were great and so I tried with much confidence. And to my surprise, it came out so nice. As I was afraid that cinnamon sugar will not go well in the house, I used vanilla sugar instead. And for a final batch, I mixed some cinnamon sugar with the vanilla sugar so that the cinnamon flavour does not over power. When I served it with the chocolate sauce, Sruti didn’t mind about the flavours. For her anything served with chocolate is edible.
Recipe Source: Nigella
For The Churro:
Flour/ Maida-2/3 cup + 2 tbs
Baking Powder-1 tsp
Olive Oil-1 tbs
Boiled Water-1 cup
Oil to deep fry
Cinnamon sugar or Vanilla Sugar to coat
For The Chocolate Sauce:
Dark Chocolate-100 gm
Amul Fresh Cream-100 ml
Liquid Glucose-1 tsp
In a bowl mix together flour and baking powder.
Add olive oil and mix well.
Add hot boiled water and whisk immediately until incorporated.
Keep it covered until you heat the oil for frying in a pan.
Fill a pastry bag with a star nozzle with the dough.
Pipe out small sticks in hot oil. Use a scissors to cut the dough to get uniform churros.
Deep fry them until golden on all sides.
Drain oil and place them on the sugar.
Mix to coat the churros evenly.
In a pan heat cream until it starts bubbling.
Add it to chopped chocolate and stir until the chocolate is melted.
Add the liquid glucose and combine until it becomes shiny and smooth.
Pour into small serving bowls.
Serve along with churros.