Indori Poha Jalebi Recipe | How to Make Indori poha Jalebi

one of the popular street food snacks of indore is Poha with Jalebi. The poha which is made in indore is very different than maharashtrian onion poha recipe. the taste of indori poha is khatta meetha means sweet and sour. but do you need to have some ingredients to get the authentic taste
 – like jeeravan masala, masala boondi  and indori sev.

in indori poha onions are not sautéed but added as a topping on the poha. along with onions some more ingredients are added as toppings. fennel seeds are also added which give the poha a floral aroma and sweetish tones. it has a different taste altogether and cannot be compared to chaat masala or garam masala.

you can get jeeravan masala online or in store and used in the recipe. jeeravan masala can also be used for other snacks like dahi vada or batata vada or samosa recipe fruit salad or kachori or sandwich recipes or upma. from a long time I am wanted to try indori poha. i had the recipe and method in my notes.

later using my own approximation  for the ingredients i made the recipe.
it was a big hit at my place and thereafter i made the indori poha recipe again a few times.

Summary

Passive Time: 12~24 hours mins
Course: dessert
Cooking Technique: Deep-Frying
Preparation Time: 15 mins
Cooking Time: 30 mins
Ingredients
¾ cup ~ 150 gms All purpose flour
¼ cup ~ 45 gms Corn Starch
1 cup Yogurt – whisked
Food color (optional)
2 tbsps Oil – hot
a pinch Saffron Color (optional)
1 tsp Lemon juice
Sugar Syrup:
1½ cups Sugar
½ cup Water

Steps

1. Combine all the ingredients for the jalebis to form a smooth batter. Cover and set it aside for 12~24 hours to ferment. I left it out for more than 24 hours since it was cold and the batter took longer than expected to ferment — it should be foamy with bubbles and smell fermented when done.
2. 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. Keep the syrup warm and ready.
4. Heat oil for deep frying. Carefully pipe the batter as circles into the oil. Cook till the jalebis are crisp. Remove from the oil and place them in the syrup for 2~3 minutes, turning them around to coat completely.
5. Remove and place them on a wire rack to cool. Enjoy them hot, warm or at room temperature. Stored in a airtight container, they keep well for up to 2~3 days.

another famous street food recipe from indore which i have shared is this dahi puri chaat and dahi vada recipe.
indori poha has a sweet, spicy and sour taste.
the textures in this dish also ranges from soft to crispy to crunchy.
so in one plate you get many tastes, flavors & textures.

Video recipe for Poha Jalebi

https://youtu.be/sSUn8cA-abQ