Aloo Ki Jalebi आलू की जलेबी Upawas Jalebi recipe

• In a grinder jar, add topica and salt to taste, grind into a fine powder, strain the powder and transfer it into a bowl.
• In the same grinder jar, add boiled crumble potatoes, curd and water and grind into a smooth paste.
• Transfer it into the same bowl and mix everything well.
• Add water as required and refined flour and whisk properly and rest for 10 minutes.
• Add ginger juice, degi red chilli powder, water as required and soda whisk it well.
• Strain the mixture so that there’s no lums.
• Now , pour the batter into the zip lock bag.
• Heat oil in a deep pan and make round spirals with the batter.
• when one side is partly cooked, turn over and fry the other side.
• Fry until the jalebis are a light golden and crisp.
• Remove on a absorben paper.
• Garnish it with aloo chaat, green chutney, tamarind chutney and coriander sprig on top.
• Serve hot.

For Tamarind chutney

• In a saucepot, add water, tamarind and let it boil on medium flame.
• Add jaggery and let it boil on medium flame.
• Once the jaggery is melted switch off the flame and strain the mixture into a bowl.

For Tempering

• Heat oil in a pan, add cumin seeds and let it splutter.
• Add dry red chilli and Transfer the tamarind chutney into the pan.
• Add salt to taste and mix it well and let it reduce for 5-6 minutes
• Remove from the flames and let it cool down.

For Aloo chaat

• In a bowl, add boiled cube potatoes, red chilli powder, salt to taste, coriander sprig, oil, ginger, lemon juice and roasted cumin powder mix everything well.