Tiffin Poha Recipe for Breakfast | Instant Jalebi Recipe at Home | Indori Poha Recipe Street Style
#indoripoharecipe #jalebirecipe #chefajaychopra
Indori poha with instant jalebi
Portions serving: 6-7 pax
Preparation time: 15 mins
Cooking time: 40 mins
Ingredients
Jeeravan masala
Coriander seeds 2 tbsp
Jeera 1 tbsp
Saunf 1 tbsp
Bayleaf 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 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 dissolve 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
Jeeravan masala:
Heat a pan, add all whole spices in the ingredient list and lightly toast them.
Then add salt, black salt, turmeric powder, red chilli powder, dry ginger powder, hing and mix it.
Transfer it to a mixer jar and grind it to a fine powder.
Jeeravan masala is ready. Store it in an airtight container.
Jalebi:
In a bowl, add refined flour, cornflour, curd, baking soda, water, yellow food colour and mix it with the help of whisk.
The jalebi batter should be of thick consistency. Set the batter aside for 15-20 mins.
Later add ghee and mix it. Transfer the batter to a squeeze bottle.
Heat ghee in a flat kadai for frying jalebi.
Now pour jalebi batter through a squeeze bottle and make a round shape like jalebi.
Deep fry them on medium heat until they are crisp.
Once done, remove the jalebi and transfer it to a warm sugar syrup.
Soak them in sugar syrup for 4-5 mins and then remove it on a plate.
Jalebi is ready to serve with Indori style poha.
Indori poha:
Wash poha with water and it gets clean.
Strain the water and add jeeravan masala, sugar and mix it. Keep it aside.
In a mortar and pestle, add coriander seeds, black pepper and coarsely pound them.
Heat oil in a pan, add jeera, bayleaf, sauf, mustard seeds, pounded coriander seeds & black pepper and let them crackle.
Then add green chilli chopped and saute.
Later add turmeric powder, green peas, hing water and cook them.
Then add soaked poha, salt and carefully mix it.
Cover it with a lid and cook it on low flame for 5-6 mins.
Indori style poha is ready to serve.
Garnish it with jeeravan masala, pomegranate seeds, chopped onion, chopped coriander and serve with hot jalebi.
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