Indori poha with instant jalebi Recipe


Indori poha with instant jalebi Recipe



40 Mins
6-7 people
15 Mins




Introduction

 

Hey there, it's Ajay Chopra here, and I'm thrilled to share with you one of my favorite breakfast combinations - Indori Poha with Instant Jalebi! There's something truly special about the flavors of Indore, especially when it comes to this iconic breakfast. Let me take you on a journey to discover the magic of cumin, masala, and the perfect blend of sweet and sour in Indori Poha, paired with crispy Instant Jalebi.

Growing up, I remember visiting Indore with my family and being mesmerized by the bustling streets filled with the aroma of freshly cooked Poha and the sight of vendors making piping hot Jalebis. It was an experience that left a lasting impression on me, and I've been hooked on this delightful combination ever since.

 

 

 

Recipe of Indori Poha with Instant Jalebi

 

Ingredients:

 

Jeeravan Masala:

  • Coriander seeds: 2 tbsp
  • Jeera (Cumin seeds): 1 tbsp
  • Saunf (Fennel seeds): 1 tbsp
  • Bay leaf: 5 pcs
  • Cinnamon: 1 inch
  • Mace: 1 pc
  • Cloves: 8-10 pcs
  • Black pepper: 10-12 pcs
  • Nutmeg: ½ pc
  • Salt: ½ tbsp
  • Black salt: ½ tbsp
  • Turmeric powder: ¼ tbsp
  • Red chilli powder: 1 tbsp
  • Dry ginger powder: 1 tsp
  • Hing (Asafoetida): ½ tsp

Jalebi:

  • Refined flour: ½ tbsp
  • Cornflour: 2 tbsp
  • Curd: 2 tbsp
  • Baking soda: a pinch
  • Water: ½ cup
  • Food colour (orange): ½ tsp
  • Ghee: 1 tbsp
  • Sugar: 1 cup
  • Water: ½ cup
  • Green cardamom: 2 pcs
  • Green cardamom powder: a pinch
  • Saffron: 10-12 strands
  • Food colour: ½ tsp

Poha:

  • Oil: 2 tbsp
  • Coriander seeds: 1 tbsp
  • Black pepper: ½ tbsp
  • Bay leaf: 3 pcs
  • Saunf: ½ tbsp
  • Jeera: ½ tbsp
  • Mustard seeds: ½ tbsp
  • Pounded coriander seeds & black pepper: 1 tbsp
  • Green chilli, chopped: 1 tbsp
  • Green peas: ¼ cup
  • Hing dissolved in water: 1 tsp
  • Turmeric powder: ½ tbsp
  • Poha: 3 cups
  • Sugar: 2 tbsp
  • Jeeravan masala: ½ tbsp
  • Salt: ½ tbsp
  • Pomegranate seeds: 1 tbsp
  • Onion, chopped: ½ cup
  • Ratlami sev: ½ cup

 

 

Method:

 

For Jeeravan Masala:

  1. Heat a pan and lightly toast all the whole spices mentioned in the ingredients list.
  2. Add salt, black salt, turmeric powder, red chilli powder, dry ginger powder, hing, and mix well.
  3. Transfer to a mixer jar and grind to a fine powder.
  4. Store the Jeeravan masala in an airtight container.

For Jalebi:

  1. In a bowl, mix refined flour, cornflour, curd, baking soda, water, and yellow food colour to form a thick batter.
  2. Let the batter rest for 15-20 minutes, then add ghee and mix well.
  3. Transfer the batter to a squeeze bottle.
  4. Heat ghee in a kadai for frying.
  5. Squeeze the batter into the hot ghee to form round jalebis.
  6. Fry until golden brown, then soak in warm sugar syrup for 4-5 minutes.

For Sugar Syrup:

  1. In a pan, heat sugar and water.
  2. Add crushed green cardamom, cardamom powder, saffron strands, and food colour.
  3. Let it simmer until it reaches a syrup consistency.

For Indori Poha:

  1. Wash poha and strain the water. Add Jeeravan masala and sugar, then set aside.
  2. Coarsely pound coriander seeds and black pepper in a mortar and pestle.
  3. Heat oil in a pan, add jeera, bay leaf, saunf, mustard seeds, pounded coriander seeds & black pepper, and let them crackle.
  4. Add chopped green chilli and sauté, then add turmeric powder, green peas, and hing water.
  5. Add soaked poha, salt, and mix gently. Cover and cook on low flame for 5-6 minutes.
  6. Garnish with Jeeravan masala, pomegranate seeds, chopped onion, chopped coriander, and serve with hot jalebi.

 

Enjoy your delicious Indori Poha with Instant Jalebi!

 

 

 

About the Recipe

 

Indori Poha is a traditional breakfast dish from the city of Indore, known for its unique blend of spices and flavors. Made with flattened rice (poha) and a medley of spices including cumin, coriander, and black pepper, this dish is a delightful mix of sweet, tangy, and savory flavors. It's typically garnished with onions, sev, coriander, and pomegranate seeds, adding freshness and texture to every bite.

 

Instant Jalebi, on the other hand, is a quick and easy sweet treat made from a simple batter of flour, yogurt, and sugar, flavored with a hint of saffron and cardamom. The batter is then deep-fried until golden and crispy, before being soaked in a fragrant sugar syrup.

 

 

Cooking Tips

 

  1. Preparing Jeeravan Masala: Roast and grind the whole spices for the Jeeravan masala until they are fragrant and coarsely ground for the perfect texture and flavor.

  2. Resting Jalebi Batter: Allow the Jalebi batter to rest for 5-10 minutes before frying to ensure the perfect consistency and crispness.

  3. Maintaining Oil Temperature: Keep the oil or ghee at a moderate temperature while frying Jalebis to ensure they cook evenly and develop a golden color.

  4. Straining Poha: After washing the poha, allow it to strain well to remove excess water before adding it to the tempering for a fluffy and non-sticky texture.

  5. Topping with Garnishes: Don't forget to garnish the Indori Poha with chopped onions, sev, coriander, and pomegranate seeds for added flavor and texture.

 

 

Pairing Guide

 

Indori Poha pairs perfectly with a hot cup of tea or coffee for a comforting and satisfying breakfast. Alternatively, you can enjoy it with a side of fresh yogurt or buttermilk for a refreshing twist. As for Instant Jalebi, it's best enjoyed on its own or paired with a glass of milk for a sweet indulgence.

 

 

 

Frequently Asked Questions about Indori Poha with Instant Jalebi

 

  1. Can I use thick poha instead of thin poha for Indori Poha?

    • Thin poha is traditionally used for Indori Poha as it cooks quickly and evenly, resulting in a light and fluffy texture.

  2. How long should I fry the Jalebis for?

    • Fry the Jalebis until they are golden brown and crispy, usually for about 2-3 minutes on each side.

  3. Can I make the Jalebi batter in advance?

    • Yes, you can prepare the Jalebi batter in advance and store it in the refrigerator for up to 1-2 days before frying.

  4. What can I use as a substitute for ratlani sev?

    • If ratlani sev is not available, you can use regular sev or any other crunchy topping of your choice.

  5. Can I skip adding sugar to the Jalebi batter?

    • Sugar is essential for the texture and flavor of the Jalebis, but you can adjust the amount according to your preference.

  6. How do I know when the sugar syrup is ready for the Jalebis?

    • Test the sugar syrup by dipping a spoon into it and observing if it forms a single thread when lifted, indicating it's ready.

  7. Can I make savory variations of Indori Poha?

    • Yes, you can customize Indori Poha by adding ingredients like boiled potatoes, peanuts, or tomatoes for a savory twist.

  8. Is it necessary to soak the poha before cooking?

    • Yes, soaking the poha helps to soften it and remove any excess starch, resulting in a fluffy and non-sticky texture.

  9. Can I use ghee instead of oil for frying the Jalebis?

    • Yes, you can use ghee for frying the Jalebis for added richness and flavor.

  10. How do I store leftover Indori Poha and Jalebi?

    • Store leftover Indori Poha in an airtight container in the refrigerator for up to 2-3 days and leftover Jalebi in a dry, cool place for up to 2-3 days.