Taste of Jalebi and Uses of Potato
Just hearing the name of Jalebi makes the mouth water. Hot, crispy jalebi, especially with curd, tastes even more delicious. When we feel like eating something sweet for breakfast in the morning, we often order Jalebi from the market. But if you avoid jalebi with too much flour, then making jalebi from boiled potatoes is a great option. In this article, we are sharing the recipe for making Jalebi from potatoes.
necessary materials
Boiled potatoes – 2 medium sized
Flour – half cup
Cornflour or rice flour – 2 tbsp
Curd – 2 tbsp
Baking soda – 1 pinch
Water – as required (to make batter)
Sugar – 1 cup (for syrup)
Saffron threads or food color – a little (optional)
Ghee or oil – for frying jalebi (as per requirement)
Method of preparation
Put 1 cup water and 1 cup sugar in a vessel and keep it on gas. Boil it until the sugar dissolves completely and the syrup becomes slightly sticky. Cardamom powder or saffron can also be added to it.
Then add well mashed potatoes in a bowl. Add cornflour, flour and curd and mix well so that no lumps remain. Add little water to it and prepare a thick batter like idli.
Before frying, add 1 pinch of baking soda to this batter. Then fill the batter in an empty bottle or milk bag and cut a small corner from the bottom. Heat oil in a pan on medium flame.
Now make jalebis by rotating them in a circular motion and fry on medium flame till they become golden and crisp from both the sides. Take out the fried jalebis and immediately put them in hot syrup.
After keeping them in syrup for 1-2 minutes, take out the jalebis and serve them hot. To enhance the taste of crispy jalebi, serve it with curd.
things to note
There should not be lumps in the potatoes, otherwise there may be hindrance in making Jalebi.
While frying Jalebi, the oil should neither be too hot nor too cold. Jalebi becomes crispy from inside by frying on medium flame.
The syrup should not be too boiling or cold. Adding it to slightly hot sugar syrup adds juice to the jalebi.