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

4.2 from 8 reviews
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By Pavani 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 (154 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.

Indori Poha and Jalebi is a delicious dish which is liked by people of all age groups. Indori Poha and Jalebi by Pavani Nandula has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Indori Poha and Jalebi at many restaurants and you can also prepare this at home. This authentic and mouthwatering Indori Poha and Jalebi takes 720 minutes for the preparation and 45 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Indori Poha and Jalebi is a good option for you. The flavour of Indori Poha and Jalebi is tempting and you will enjoy each bite of this. Try this Indori Poha and Jalebi on weekends and impress your family and friends. You can comment and rate the Indori Poha and Jalebi recipe on the page below.

  • 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 Yadav4 months ago
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samina syed5 months ago
Nyc recipe
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Ankit Kumar Gupta9 months ago
:thumbsup:
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Dee Emmanuela year ago
:thumbsup:
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Rashmi Singha year ago
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Monika Dubey2 years ago
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Shilpi Jain2 years ago
check da jalebi method again.it contains hot oil to add I think dat is for frying only
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Shambhavi Gupta2 years ago
Such beautiful snacks you make Pavani, im a big fan!
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