In a wok, add water, sugar (5 tbsp), salt and oil (4 tbsp). Place over medium heat. Bring to a boil.
Then remove from heat and stir in the flour. Keep mixing it, until it forms a ball.
Transfer the dough to a kitchen press (you can also use a piping bag with a small star nozzle).
Heat oil in another wok (it should be a heavy-bottomed pot). Keep it on medium-high heat. When the oil heats up lower the heat to medium-low.
Press the dough over the wok, be very careful while you do this. Then using a pair of scissors cut it, so that it releases into the oil. Fry them until they are golden brown in colour.
Transfer the churros to a plate lined with tissue paper to drain off the excess oil. Let it cool down a little bit.
Combine powdered sugar and cinnamon powder. Then take the warm churros and dip in the sugar-cinnamon mix. You should not add the hot churros to the sugar-cinnamon mix, as it will melt the sugar.
Repeat the frying and coating process with the remaining dough.
If you want to store the churros, then do not roll them in the sugar-cinnamon mix. Allow it to cool down completely, then store it in an airtight container in a cool dry place (not in the refrigerator). Otherwise, it will become soft (believe me, I have made this mistake). Then when you want to serve them, just reheat at 180-degree Celsius in an oven for 4 to 5 minutes. Then roll in the sugar-cinnamon mix.
Serve these mini churros with tea or coffee.