Churro is basically a choux pastry that is fried until crisp and is coated with sugar or sometimes dipped in chocolate. Nothing but flour, baking powder, salt and boiling water mixed to make the batter and then it is filled in piping bags fitted with a star nozzle ideally, and then piped on directly to hot oil on stove top and fried until golden brown. This recipe is made for fondbites group which I have been adapted from subhashini blog.


  • Flour – 2 cups
  • Boiling water – 2 cups
  • Baking powder – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Olive oil – 2 tablespoons
  • Vegetable oil for frying
    For Coating:
    • Caster sugar – 1/2 cup
    • Cinnamon powder – 1 teaspoon ( optional)


    1. In a large bowl add flour, olive oil, salt and baking powder. Whisk it well. Add boiling water and use a wooden spatula to mix it quickly. Do not stop, keep stirring and get the whole flour mixed well with water.

    2.If using a wooden spoon gets tough, you can use your electric beater in slow speed until the batter has been mixed well. I just used my rubber spatula. You got to get them combined while the boiling water poured is still hot and do not wait until it gets cold or bearable to touch. Finish off the batter while its hot. It is a sticky mixture and that’s how it has to be. Let it sit for a while and when it reaches a bearable temperature, fit your piping bag with an open star nozzle and fill the bag with the batter 2/3 rds full.

    3.Heat up oil for deep frying in a large wok. Start piping directly into the oil thats heated up, but fry on medium flame. Use a scissors on your other hand to cut off the batter that’s being piped from the bag. It is good to have each churro at 3 inches in length and about 5 to 6 in a batch. Fry for 30 seconds on medium flame and flip them over and fry again for 30 seconds. Remove them from oil and place them on tissue paper lined plate to drip excess oil. In another large plate, place caster sugar and cinnamon powder if using and mix them well. While the churros are hot, coat them with the sugar mixture and let cool down completely to room temperature before serving.

    You can also melt some chocolate and dip half length of each churros and place them on butter paper to let dry and then store them in air tight containers. They are great the same day they are made. You can store in room temperature for couple of days

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