Baked Raw Banana Flour Churros – Learn how to make Baked Raw Banana Flour Churros
Raw Banana Flour
I used Natirel raw banana flour
For the red chili tomato sauce:
Red Chili (Whole)
In a bowl, mix together the Natirel raw banana flour, wholewheat flour, baking powder, cane sugar and salt. Keep this aside.
Now melt butter in a pan.
When it starts to bubble, simmer and add the mixed dry flour mixture.
Mix it well.
Then add one egg and mix well until fully incorporated in the dough.
Next add the second egg and again mix thoroughly until well incorporated.
Switch the flame off.
Allow to cool a bit.
Then transfer to bowl and knead by adding oil and little water (add water only if the dough is too thick).
Next transfer the dough to a piping bag with big star nozzle, or to a murukku maker or idiyappam maker with star shape holed mould.
Line a baking tray with parchment paper and grease it.
Now squeeze out about 4-5 inches of the dough through the piping bag to the prepared baking tray.
Preheat the oven to 200 degree Celsius.
Bake the churros for 15 minutes.
Serve warm with fresh chili tomato sauce.
For the chili tomato sauce:
Heat 2 cups water in a saucepan.
Add the tomato, red chilies, salt and garlic pods.
Let it boil for 15 minutes.
Allow to cool down.
Then drain excess water and grind to form a rich saucy consistency. (May add 1-2 tbsp of the stock if required)
Munch on the healthy baked raw banana flour churros with this delicious red chili tomato sauce.