I admit it. I am one of those people who reach for a sugary fix when I am tired and stressed. The fixation coupled with a love for baking just results adversely on my weight. So I either bake small quantities or take baked goods to work. More recently, I have started to try recipes that are low in sugar ,butter as well as those that use whole wheat flour rather than plain bleached all purpose flour.
It makes eating that extra slice easier (read less guilty).
Today, I made some whole wheat baked churros. Fried dough is enjoyed in every culture and churros are no exception. Served with chocolate or caramel dip these are amazing after dinner or as breakfast. Light, crunchy, cinnamon-ny with a hint of sweetness.
They are extremely easy to prep and bake. We made some straight ones ,circles and hearts. The circles and hearts were promptly gobbled up by tiny hands that sneaked up to the counter. Try some today to celebrate Friday!
Crunchy Baked Churros
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/3 cup butter, at room temperature
- 1 cup whole wheat flour
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons Cinnamon powder
- 1/4 cup brown sugar
1. Pre-heat oven to 425 F.
Combine brown sugar and cinnamon powder in a wide dish and set the coating aside.
2. Heat water in a sauce pan with the sugar and salt. Once water simmers, add butter. In a separate bowl, whisk the eggs with vanilla till fluffy.
3. When butter melts, stir it in the water and take off the heat. Add the flour and mix well. Add the eggs and mix well. The dough will be soft and fluffy.
4. Fill the dough in a piping bag with a star nozzle or in a zip lock bag with a corner cut off.
5. Pipe the churros directly on to the baking sheet.
6. Bake for 8 – 10 minutes till golden brown. If they are cooked through but not crispy then keep them under the broiler for a minute. Be alert lest they char.
7. Drop the churros in the coating mix. The cinnamon -sugar coats the churros while they are still warm.
Serve as is or with chocolate dipping sauce.
For years, I have been wanting to eat Malpuas – fried dough pancakes.
Every Janmasthami, newspapers and magazines will have pictures of malpuas frying in generous amounts of ghee – Mom is not a big fan of frying and we never had Malpuas. Vipul is not fond of fried sweets – so Malpuas have largely been out of my life.
Then we went to Bikanerwala. It’s THE place in Hyderabad to go for Rajasthani style food and for North Indian chaat in a clean hygenic setting. Of course they had Malpuas on the menu and I got to savor perfectly done, syrup soaked malpuas. Firm, not too sweet, chewy in center but not squishy and with crispy edges.
Vipul’s mavshi (aka aunt) , who was with us, mentioned she knows the recipes of low -sugar, non syrupy kind of malpua and we decided to make some on my birthday.
And they were a hit…I finished half of them as she was frying them.There are as many variation of these as a curry recipe (with and without cream, milk, khoya, condensensed milk, dry fruits, coconut, mango or even pineapple) and I am sure each family swears by their favorite ones based on where they are from (Bihar, Rajasthan or even Gujarat)Following is the no fuss recipe we tried.Try them, they are simple to make and easy to eat.
- 3/4 cup jaggery – grated
- 1 1/2 cup water
- 1 cup – whole wheat flour
- Ghee or Canola oil (for frying)
- Poppy seeds (for garnish)
Heat the water, dissolve jaggery in water.Mix with whole wheat flour. Set aside for 2 hours. Heat oil till hot in anon stick pan, reduce flame till it is medium hot. Ladel the malpua batter with a small bowl for even edges. (Or use a spoon if you don’t care about smooth edges).The dough will bubble. Fry till golden brown on each side.
Savor! I promise, they wont last long.