Indori Poha and Jalebi | How to make Indori Poha and Jalebi

8 reviews
Rate It!
ByPavani Nandula
Created on 25th Feb 2016
  • Indori Poha and Jalebi, How to make Indori Poha and Jalebi
Indori Poha and Jalebiby Pavani Nandula
  • Indori Poha and Jalebi | How to make Indori Poha and Jalebi (147 likes)

  • 8 reviews
    Rate It!
  • By Pavani Nandula
    Created on 25th Feb 2016

About Indori Poha and Jalebi

Street food of Indore is renowned with eateries that have been active for generations. The most famous breakfast item in Indore is Poha (flattened rice) with jalebi. The savory and sweet combination of poha with jalebi is something that is very unique to Indore.

The delicious and mouthwatering Indori Poha and Jalebi is a famous dish of Madhya Pradesh and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Indori Poha and Jalebi is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Indori Poha and Jalebi. Pavani Nandula shared this Indori Poha and Jalebi recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Indori Poha and Jalebi. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Indori Poha and Jalebi recipe at your home and surprise your family and friends.

  • Prep Time12Hours
  • Cook Time45mins
  • Serves4People
Indori Poha and Jalebi

Ingredients to make Indori Poha and Jalebi

  • 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

How to make Indori Poha and Jalebi

  1. To Make Jalebi: Combine all purpose flour, cornstarch, yogurt, food color (if using), hot oil and lemon juice to form a smooth batter.
  2. 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.
  3. 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).
  4. Keep the syrup warm and ready.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Add the poha and mix well. Cover and cook on low heat for 5 minutes.
  12. Turn off the heat and sprinkle with chopped cilantro.
  13. Serve immediately with the garnishes of your choice.

Reviews for Indori Poha and Jalebi (8)

Chatali Yadav2 months ago

samina syed3 months ago
Nyc recipe

Ankit Kumar Gupta7 months ago

Dee Emmanuela year ago

Rashmi Singha year ago

Monika Dubeya year ago

Shilpi Jaina year ago
check da jalebi method contains hot oil to add I think dat is for frying only

Shambhavi Guptaa year ago
Such beautiful snacks you make Pavani, im a big fan!

Cooked it ? Share your Photo