Mini Churros or Shakkarpare

Mini churros are the easiest snack ever! They are egg-free, crunchy and so yummy. Enjoy these crispy snacks with tea or coffee.

Churros are fried-dough pastry. They are crispy on the outside and soft on the inside. They are a typical breakfast snack. Here I am making the eggless version. I find churros similar to our Indian shakkarpare. Shakkarpare are also fried dough food. They are crisp and crunchy but not hard. As churros are dipped in powdered sugar, shakkarpare on the other hand are dipped in sugar syrup and are served when it’s dry.

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I find churros similar to our Indian shakkarpare. Shakkarpare are also fried dough food. They are crisp and crunchy but not hard. As churros are dipped in powdered sugar, shakkarpare on the other hand are dipped in sugar syrup and are served when it’s dry.

Anyways now coming back to the recipe, here I am making mini churros which can be easily made at home. To make the churros I am taking kitchen press. But you can take a piping bag if you want. This recipe will make a nice batch of churros or shakkarpare for 4 to 5 people to snack. So let’s get started…

Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min

Serves– 4 people

Ingredients:

• 2 cup water
• 5 tbsp sugar
• 1 tsp salt
• 4 tbsp oil
• 2 cup all-purpose flour
• oil for deep frying

For Coating:

• 1 cup sugar, granulated or powdered
• 1 tsp cinnamon powder

Cooking Directions:

In a wok, add water, sugar (5 tbsp), salt and oil (4 tbsp). Place over medium heat. Bring to a boil.

Then remove from heat and stir in the flour. Keep mixing it, until it forms a ball.

Transfer the dough to a kitchen press (you can also use a piping bag with a small star nozzle).

Heat oil in another wok (it should be a heavy-bottomed pot). Keep it on medium-high heat. When the oil heats up lower the heat to medium-low.

Press the dough over the wok, be very careful while you do this. Then using a pair of scissors cut it, so that it releases into the oil. Fry them until they are golden brown in colour.

Transfer the churros to a plate lined with tissue paper to drain off the excess oil. Let it cool down a little bit.

Combine powdered sugar and cinnamon powder. Then take the warm churros and dip in the sugar-cinnamon mix. You should not add the hot churros to the sugar-cinnamon mix, as it will melt the sugar.

Repeat the frying and coating process with the remaining dough.

If you want to store the churros, then do not roll them in the sugar-cinnamon mix. Allow it to cool down completely, then store it in an airtight container in a cool dry place (not in the refrigerator). Otherwise, it will become soft (believe me, I have made this mistake).

Then when you want to serve them, just reheat at 180-degree Celsius in an oven for 4 to 5 minutes. Then roll in the sugar-cinnamon mix.

Serve these mini churros with tea or coffee.

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Mini Churros

Sneha Paul

Mini churros are the easiest snack ever! They are egg-free, crunchy and so yummy. Enjoy these crispy snacks with tea or coffee.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Snack

Servings 4 people

Equipment

• kitchen press or piping bag

Ingredients

  

• 2 cup water
• 5 tbsp sugar
• 1 tsp salt
• 4 tbsp oil
• 2 cup all-purpose flour
• oil for deep frying

For Coating:

• 1 cup sugar granulated or powdered
• 1 tsp cinnamon powder

Instructions

 

• In a wok, add water, sugar (5 tbsp), salt and oil (4 tbsp). Place over medium heat. Bring to a boil.
• Then remove from heat and stir in the flour. Keep mixing it, until it forms a ball.
• Transfer the dough to a kitchen press (you can also use a piping bag with a small star nozzle).
• Heat oil in another wok (it should be a heavy-bottomed pot). Keep it on medium-high heat. When the oil heats up lower the heat to medium-low.
• Press the dough over the wok, be very careful while you do this. Then using a pair of scissors cut it, so that it releases into the oil. Fry them until they are golden brown in colour.
• Transfer the churros to a plate lined with tissue paper to drain off the excess oil. Let it cool down a little bit.
• Combine powdered sugar and cinnamon powder. Then take the warm churros and dip in the sugar-cinnamon mix. You should not add the hot churros to the sugar-cinnamon mix, as it will melt the sugar.
• Repeat the frying and coating process with the remaining dough.
• If you want to store the churros, then do not roll them in the sugar-cinnamon mix. Allow it to cool down completely, then store it in an airtight container in a cool dry place (not in the refrigerator). Otherwise, it will become soft (believe me, I have made this mistake). Then when you want to serve them, just reheat at 180-degree Celsius in an oven for 4 to 5 minutes. Then roll in the sugar-cinnamon mix.
• Serve these mini churros with tea or coffee.

Keyword churros recipe, egg-free, without piping bag

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!