We are cooking up a treat.
It will be served shortly...
For Choux paste
Water:- 250 ml
Butter:- ½ cup
Refined Flour / Maida:- 1 ½ cup
Castor sugar for coating:- ½ cup
Cinnamon powder:- 1 Tbsp
Oil to deep fry.
For Chou paste, heat water in a saucepan and melt butter into it.
Add flour and mix well. Rest it for 5 minutes and then start adding egg to it and continue stirring till you get a smooth and lump free batter.
Heat oil in a kadai, fill in the batter in the piping bag and when the oil is sufficient hot pipe in the mixture and deep fry them on a medium flame, till light golden so that they are cooked from within and are crispy.
Remove them and coat them in castor sugar and dust with cinnamon powder.