For Choux paste

    Water:-  250 ml

    Butter:- ½ cup

    Eggs:-  4

    Refined Flour / Maida:- 1 ½ cup

    Castor sugar for coating:- ½  cup

    Cinnamon powder:- 1 Tbsp

    Oil to deep fry.

preparation method

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.


Serving Suggestions

    Serve hot.

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By: Chef Rakesh Sethi

Show: Tea Time with Rakesh Sethi

Prep:15 Mins Cook: 15 to 30 minutes

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