by Amy Deepz


• Milk: 1/2 cup
• Water: 1/2 cup
• Sugar: 2 and 1/2 tbsp
• Salt: 1/2 tsp
• Butter: 2 tbsp
• Flour (maida): 1 cup
• Oil: for frying For Serving:
• Chocolate Sauce


1. Bring milk, sugar, salt, and butter to a boil in a saucepan. Once it’s boiled, remove it from the heat.

2. Immediately, add the flour and mix with a wooden spoon until it forms a dough, making sure not to over mix.

3. Then, transfer the dough to a piping bag fitted with a large star nozzle and let it rest for 2 minutes.

4. Meanwhile, heat oil in a heavy-bottomed pan. Carefully, pipe strips of dough over the hot oil and cut them with scissors.

5. Then, fry them until they achieve a golden brown color.

6. After frying, let drain the churros on tissue paper and roll them in caster sugar.


1. Avoid over-mixing the dough for soft churros.

2. Ensure the oil is at the right temperature; too hot will brown quickly but remain raw inside, and too cold will distort the shape.

3. To check oil temperature, pinch a small dough piece and put it in the oil; it should rise slowly and then brown.

4. Avoid crowding the oil while frying to maintain the temperature.

5. Optionally, flavor caster sugar with cinnamon.

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