Name: Indori Poha and Jalebi recipe by Pavani Nandula at BetterButter
Prep time: 720 min
Cook time: 45 min
Total time: 765 min
Yield: 4
Ingredients: For Jalebi: All pupose flour - 3/4cup; Corn Starch - 1/4 cup; Yogurt - 1 cup, whisked; Food Color - optional; Hot Oil - 2 tbsp for the batter and more for deep frying; Lemon juice - 1 tsp; Sugar - 1 1/2cups; Water - 1/2 cup; For Poha: Thick Poha - 2 cups; Onion - 1 medium, chopped; Potato - 1 medium, chopped; Mustard seeds - 1 tsp; Fennel Seeds - 1 tsp; Green Chili - 2, slit; Curry leaves - 8 to 10; Turmeric - 1/2 tsp; Red Chili powder - 1/2 tsp; Salt to taste; Cilantro - 2 tbsp, chopped; Namkeen/ Sev - for garnish; Pomegranate seeds - for garnish; Grated Coconut - for garnish; Chopped Onion - for garnish; Lemon wedges - for garnish

Ingredients Serving: 4

For Jalebi: All pupose flour - 3/4cup
Corn Starch - 1/4 cup
Yogurt - 1 cup, whisked
Food Color - optional
Hot Oil - 2 tbsp for the batter and more for deep frying
Lemon juice - 1 tsp
Sugar - 1 1/2cups
Water - 1/2 cup
For Poha: Thick Poha - 2 cups
Onion - 1 medium, chopped
Potato - 1 medium, chopped
Mustard seeds - 1 tsp
Fennel Seeds - 1 tsp
Green Chili - 2, slit
Curry leaves - 8 to 10
Turmeric - 1/2 tsp
Red Chili powder - 1/2 tsp
Salt to taste
Cilantro - 2 tbsp, chopped
Namkeen/ Sev - for garnish
Pomegranate seeds - for garnish
Grated Coconut - for garnish
Chopped Onion - for garnish
Lemon wedges - for garnish

Instructions

To Make Jalebi: Combine all purpose flour, cornstarch, yogurt, food color (if using), hot oil and lemon juice to form a smooth batter.
Cover and set it aside for 12 to 24 hours to ferment. It should be foamy with bubbles and smell fermented. Mix the batter really well to make it more workable.
Make the Sugar Syrup: Combine sugar and water in a saucepan and bring to a boil. Simmer until it reaches single string consistency. (When you take a drop of the syrup between 2 fingers and stretch, it should stretch in 1 single thread).
Keep the syrup warm and ready.
Make Jalebis: Pour the batter into a ketchup bottle with a small hole or pour into a ziplock bag and make a tiny hole in the corner.
Heat oil for deep frying. Carefully pipe the batter in circles into the oil. Cook till the jalebis are crisp. Remove from the oil and place them in the syrup for 2 to 3 minutes, turning them around to coat evenly.
Remove and place them on a wire rack to cool. Enjoy them hot, warm or at room temperature. Store in an airtight container, they keep well for up to 2 to 3 days.
To make Poha: Wash poha 2 to 3 times, drain and set aside until ready to use. There should be just a little bit of water left in the poha but not a lot.
Heat 2 tsp oil in a pan, add mustard seeds and once they start to splutter, add fennel seeds, onions, green chilies and curry leaves. Cook until onions turn translucent, this takes about 3 to 4 minutes.
Add turmeric, potatoes and cook covered until potatoes are tender. Alternately potatoes can be microwaved until tender beforehand and can be added here to save time.
Add the poha and mix well. Cover and cook on low heat for 5 minutes.
Turn off the heat and sprinkle with chopped cilantro.
Serve immediately with the garnishes of your choice.

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