Jalebi Chaat

 

Jalebi Chaat

What you'll need:

 For Jalebi Batter - 

1. All Purpose Flour (Maida) - 1 cup
2. Black Gram Lentils (Urad Dhuli Dal Pethi) - 2 tbsp (Refer the photo)
   
3. Pure Ghee - 2 tbsp
4. Baking Soda - 2 Pinch
5. Edible Jalebi Orange Food Colour - 1 to 2 drops
6. Water - As per requirement
7. Oil for frying

 For Topping - 

1. Boiled, smashed Potato - 1
2. Soaked, namkeen Boondi - 4 tbsp
3. Curd (Sweetened) - 4 tbsp
4. Green Chutney - 2 tbsp
5. Tamarind Chutney - 2 tbsp
6. Rock salt/Himalayan Pink Salt - as per taste
7. Black Pepper Powder - as per taste
8. Roasted Cumin (Jeera Powder) as per taste

 For Garnishing -

1. Coriander Leaves - 1 tsp
2. Pomegranate

How to make?

 (Refer the video attached below) 

• Firstly, make Jalebi batter (of pouring consistency) with the above mentioned ingredients for Jalebi batter except baking soda & let the batter rest for 30 minutes. After 30 minutes, add Baking Soda in the Jalebi Batter & 4-5 drops of water over Baking Soda. 
• Now, heat oil on medium flame, fill the above Jalebi batter in a piping bag/zip lock bag, make a small hole in the bag & pour it in the oil in the shape of Jalebi & then deep fry the Jalebis until crispy & golden. (Tip: These fried Jalebis can be stored in fridge for a week, so you can make your Jalebi Chaat later too)

 Chaat Preparation - 

• If you are preparing the Chaat on the same day of preparing Jalebis, let the Jalebis cool completely first then move on to Chaat Preparation process.
• Firstly, soak the Jalebis in water for a minute or two (This will make them soft & so it will easy to cut them while eating).
• Now, place a Jalebi in a wide mouth bowl/plate & top the Jalebi with the above topping ingredients serially.
• Finally, garnish it with some Pomegranate & Coriander Leaves.

Enjoy this tasty & appealing Jalebi Chaat!