I had seen the most beautiful sunset in Barcelona, from Carmel Bunkers. Missing that sunset view made me want to make quick churros!


  • For the Churros
  • 1/2 Cup White Flour / Maida (Samrat)
  • 1/2 Tsp Baking Powder (Bluebird)
  • 1 Tsp Sugar (Mawana)
  • Pinch of Salt
  • 1/2 Cup Water, Boiling
  • Oil for Frying
  • For the Cinnamon Sugar
  • 2 Tbsp Sugar (Mawana)
  • 1/4 – 1/2 Tsp Cinnamon Powder (Urban Platter)
  • For the Chocolate Sauce
  • 50 Gm Chocolate (Morde)
  • 3 Tbsp Fresh Cream (Amul) Banana (Medium) 
  • 1 Tbsp Milk (Amul)


Prep: 10 minutes
Cooking: 15 minutes

  1. Prep – Line a plate with kitchen paper/ tissue to absorb excess oil after frying. Keep scissors and cooking tongs handy. Start heating the oil in a wide pan.
  2. Boil water, mix white flour, baking powder, salt & sugar in a bowl.
  3. Take 1/2 cup boiling water and mix in with the dry ingredients. Mix thoroughly.
  4. Fill into a piping bag & keep aside.
  5. Prepare cinnamon sugar: mix cinnamon powder and sugar, keep aside.
  6. Prepare the chocolate sauce: melt chocolate, mix cream & milk and warm slightly, mix the chocolate & cream till you get a homogeneous mixture, keep aside.
  7. Once the oil is hot enough, get ready for frying – piping bag in the primary hand and scissors in the other.
  8. Hold the piping bag about a foot above the frying pan, squeeze to pipe and cut using scissors as per the size you like (smaller size id more convenient when doing it for the first time, as the dough is slightly on the stiffer side).
  9. Pipe 6-7 in one go, and fry till golden brown.
  10. Remove with the help of the cooking tongs & place on the lined plate.
  11. Once all are fried toss them in the cinnamon sugar, coat nicely. Toss the leftover cinnamon sugar in the bowl of churros.
  12. Enjoy warm churros with the chocolate sauce. Best enjoyed within 20 mins.