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Indori Poha and Jalebi

Pavani Nandula
720 minutes
Prep Time
45 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Madhya Pradesh
  • Simmering
  • Whisking
  • Boiling
  • Frying
  • Sauteeing
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 4

  1. For Jalebi: All pupose flour - 3/4cup
  2. Corn Starch - 1/4 cup
  3. Yogurt - 1 cup, whisked
  4. Food Color - optional
  5. Hot Oil - 2 tbsp for the batter and more for deep frying
  6. Lemon juice - 1 tsp
  7. Sugar - 1 1/2cups
  8. Water - 1/2 cup
  9. For Poha: Thick Poha - 2 cups
  10. Onion - 1 medium, chopped
  11. Potato - 1 medium, chopped
  12. Mustard seeds - 1 tsp
  13. Fennel Seeds - 1 tsp
  14. Green Chili - 2, slit
  15. Curry leaves - 8 to 10
  16. Turmeric - 1/2 tsp
  17. Red Chili powder - 1/2 tsp
  18. Salt to taste
  19. Cilantro - 2 tbsp, chopped
  20. Namkeen/ Sev - for garnish
  21. Pomegranate seeds - for garnish
  22. Grated Coconut - for garnish
  23. Chopped Onion - for garnish
  24. Lemon wedges - for garnish


  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.

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Chatali Yadav
Chatali Yadav   Jun-20-2017

samina syed
samina syed   May-28-2017

Nyc recipe

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