Csöröge - South Asian Style Fried Pastry

Ingredients

In this South Asian adaptation, the traditional Csöröge recipe is enhanced with the addition of cardamom, a popular spice in South Asian cuisine. The pastries are also coated with a mixture of powdered sugar and ground cinnamon, adding a touch of sweetness and warmth to the dish. We alse have the original recipe for Csöröge, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (60g) semolina 1/2 cup (60g) semolina
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Vegetable oil, for frying Vegetable oil, for frying
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina, ground cardamom, and salt.
2. 2.
   Gradually add water to the dry ingredients and mix until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic.
3. 3.
   Divide the dough into small portions and roll each portion into a thin sheet.
4. 4.
   Cut the rolled dough into strips or diamond shapes.
5. 5.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
6. 6.
   Carefully place the cut dough pieces into the hot oil and fry until golden brown and crispy. Fry in batches to avoid overcrowding the pan.
7. 7.
   Remove the fried pastries from the oil and drain on a paper towel to remove excess oil.
8. 8.
   In a small bowl, mix the powdered sugar and ground cinnamon.
9. 9.
   While the pastries are still warm, sprinkle them generously with the sugar and cinnamon mixture.
10. 10.
    Serve the South Asian-style Csöröge warm and enjoy!

Treat your ingredients with care...

• Semolina — Semolina adds a unique texture to the dough, making it crispier. If you don't have semolina, you can substitute it with an equal amount of all-purpose flour.

Tips & Tricks

• Make sure the oil is hot enough before frying the pastries to ensure they become crispy.
• Dust off excess flour from the rolled dough before frying to prevent the oil from becoming cloudy.
• Serve the Csöröge immediately after sprinkling with the sugar and cinnamon mixture for the best flavor and texture.
• Experiment with different spices such as cardamom, nutmeg, or ginger to add your own twist to the recipe.
• If you prefer a sweeter taste, you can increase the amount of powdered sugar in the coating.

Serving advice

Serve the South Asian-style Csöröge as a delightful snack or dessert. They are best enjoyed warm and can be served on their own or with a cup of hot tea or coffee.

Presentation advice

Arrange the golden-brown pastries on a serving platter and sprinkle them with an additional dusting of the sugar and cinnamon mixture for an appealing presentation. You can also garnish with a sprinkle of finely chopped pistachios or almonds for an extra touch of elegance.