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

By Pavani Nandula  |  25th Feb 2016  |  
4.2 from 8 reviews Rate It!
  • Photo of Indori Poha and Jalebi by Pavani Nandula at BetterButter
Indori Poha and Jalebiby Pavani Nandula
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About Indori Poha and Jalebi Recipe

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

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 years ago


samina syed2 years ago

Nyc recipe

Ankit Kumar Gupta3 years ago


Dee Emmanuel3 years ago


Rashmi Singh3 years ago


Monika Dubey4 years ago


Shilpi Jain4 years ago

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

Shambhavi Gupta4 years ago

Such beautiful snacks you make Pavani, im a big fan!

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