indori style breakfast

POHA JALEBI



INDORE is known as the food capital of India. Street food of Indore is renowned with food joints 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 and jalebi is something that is very unique to Indore.
This is one of the light and healthy breakfast that you will find all over Madhya Pradesh




So today we will prepare Poha Jalebi

       *Prep Time*              *Cook Time*              *Serves* 
         12 hours                                    4 hours                                   4 people



*Ingredients to make Indori Poha and Jalebi*


* For Poha:
  • Thick Poha / chiwda / chuda - 2 cups ( wash it well before using )
  • Onion - 1 medium, chopped
  • Potato - 1 medium, chopped
  • Mustard Seeds / saarso k dane - 1 tsp
  • Fennel Seeds / sauf - 1 tsp
  • Green Chili - 2, slit
  • Curry Leaves - 8 to 10
  • Turmeric / haldi - 1/2 tsp
  • Red Chili powder / Kashmiri mirch powder - 1/2 tsp
  • Salt to taste
  • Dhaniya patta - 2 tbsp, chopped
  • Namkeen/ Sev - for garnish
  • Pomegranate seeds - for garnish
  • Grated Coconut - for garnish
  • Chopped Onion - for garnish

*For Jalebi:
  • All pupose Flour / maida - 3/4cup
  • Corn Starch - 1/4 cup
  • Yogurt / dahi - 1 cup, whisked
  • Food Color - optional
  • Hot Oil - for the batter and more for deep frying
  • Lemon juice - 1 tsp
  • Sugar - 1 1/2cups
  • Water - 1/2 cup


*How to make Indori Poha and Jalebi*



To Make Jalebi:
1.    Combine maida, cornstarch, dahi, food color (if using), hot refined oil and lemon juice to form a smooth batter.
2.   Cover it and set it aside for 12 to 24 hours to fermentation. 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 by cutting 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.
                                        

To Make Poha:
1.    Wash poha/chiwda 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.
2.   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.
3.   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.
4.   Add the poha and mix well. Cover and cook on low heat for 5 minutes.
5.   Turn off the heat and sprinkle with chopped cilantro.
6.   Serve immediately with the garnishes of your choice.




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