Ingredients:
For Éclairs
125ml Water
125ml Milk
125gms Butter
12gms Caster Sugar
165gms All-purpose Flour
5 Eggs
2gms Salt
Directions
For Éclairs
Heat water, milk, butter, and sugar together and boil.
Take the pan off the heat and add the sifted flour and salt.
Use a spatula to stir until thoroughly combined.
Return the pan to the hob, reduce the heat to low, and continue stirring with a spatula until the dough leaves the sides of the pan.
Take off the heat; transfer the dough to a mixing bowl and leave to cool for 2-3 minutes, stirring occasionally.
Gradually add the beaten eggs to the dough.
Beat with a spatula until the mixture is smooth. The consistency should be neither too soft nor too hard; it should drop off the spoon, leaving a smooth ‘V’ shape.
Pipe into shape and bake at 400°F for 12-15 minutes, then reduce the temperature and let them dry at 350°F.
To cook sabzi style dishes in the air fryer, chop things a little smaller than you would for stovetop cooking. In this preparation, I cut the bell peppers and onions smaller than usual.
Prepare the tadka: In a small pan, melt the butter over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until they are translucent and lightly browned. Add chopped garlic, ginger, and green chili (if using). Cook for another minute. Stir in the tomato paste, salt, cumin powder, and coriander powder. Cook for about 2 minutes, until the mixture is fragrant.
