Madhya Pradesh Poha Jalebi Breakfast Combination Indore

Ingredients

• For Indori poha (see ingredients above)
• For jalebis:
• 1 cup all-purpose flour (maida)
• 2 tbsp fine semolina
• 1/2 cup yogurt
• 1/4 tsp turmeric — for colour
• Water — to make a thick pourable batter
• 1/2 tsp active dry yeast dissolved in 2 tbsp warm water
• Oil for deep frying
• For syrup: 1 cup sugar + 1/2 cup water + a pinch of saffron — boiled to two-string consistency

Method

1. Make jalebi batter: combine maida, semolina, yogurt and turmeric.
2. Add yeast water. Add enough water to make a smooth, thick pourable batter. Cover and ferment 30 minutes until bubbly.
3. Make sugar syrup: boil sugar and water until two-string consistency. Add saffron. Keep warm.
4. Heat oil for deep frying on medium-high.
5. Fill a squeeze bottle or piping bag with the jalebi batter.
6. Squirt the batter into the hot oil in circular spiral patterns 8 to 10 cm wide.
7. Fry on medium for 2 minutes per side until crispy and golden.
8. Drain. Immediately submerge in warm sugar syrup for 30 seconds.
9. Remove. The syrup penetrates the crispy jalebi.
10. Make Indori poha (as described in the separate recipe).
11. Serve hot jalebi alongside hot poha — eat bites of each together for the classic sweet-savoury Indore breakfast experience.