In a small saucepan, combine the water, 3 tablespoons oil, salt and baking powder. Bring to a boil. Once foaming, remove from heat and pour directly over the flour in a bowl. Stir well with a wooden spoon until you have a stiff dough.
Fill a churro pump with the dough, press to remove any air pockets of air.
Heat the oil in a deep frying pan or a wok. Pump out the dough in 15 - 20 cm lengths. Fry in the hot oil til golden brown. Fry in batches so the pan is not overcrowded.
Remove churros from the oil and drain on a piece of kitchen paper. Place on a serving platter and sprinkle with caster sugar and cinnamon. Enjoy with coffee or hot chocolate
