Fatafat Jalebi

Jalebi is something we used to relish as kids. When visiting grandparents, breakfast normally comprised of garma-garam (piping hot) jalebis and samosas. Unfortunately, 15 years in the US and have not been able to find any store selling the kind of jalebi that I like, until I stumbled on the recipe below. This takes me back to my childhood and hoping you will go to your favorite place too after trying this.

Maida (flour) - 1 cup
Cornflour - 1 tsp
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Yogurt - 1/4 cup
Water - 1/2 cup or as needed
Yellow color - a pinch

For Chashni (sugar syrup):
Sugar - 2 cups
Water - 1 cup
Cardamom - 2
Saffron - a few strands

Restaurant style ketchup dispenser

• Sift together Maida, baking powder, bakinf soda, and cornflour
• Now add yogurt along with the yellow color and mix it nicely
• Add water and whisk nicely so that there are no lumps
• Pour the prepared mixture in the ketchup dispenser.
• In a separate pan, combine sugar and water and place it on heat. Add cardamom, saffron and bring to a boil making a 1 thread consistency. 
• Make jalebis by pressing the dispenser lightly in a pan of heated oil
• Oil temperature is very important when frying these, the oil should be on medium heat. It took me a couple of tries to understand this.
• Once Jalebis are fried, put them in the sugar syrup.
• Let is soak for a few minutes
• Garma-garam jalebis are ready to enjoy

Kachori Aaloo

Aloo - 3, large, boiled and peeled

Green chilies - 2 -3

Ginger - 1"

Turmeric powder - 1/4 tsp

Amchur powder - 3/4 tsp

Coriander leaves - 1/4 cup, chopped fine along with stalks

Salt to taste

Grind to a fine powder:

Cloves - 4-5 (do not skimp on cloves)

Green cardamom - 1

Black cardamom - 1

Coriander seeds - 1/2 tbsp

Cumin seeds - 1/2 tsp

Black pepper corns - 1/2 tsp

Cinnamon stick - 1/2"

For tempering:

  Oil - 1/2 tbsp

  Cumin seeds - 1/2 tsp

  Dry red chilies - 1, tear into two pieces

  Bay leaf - 1

  Asafoetida - 1/4 tsp

• Roughly crush the boiled potatoes with your hand. Set aside. (do not chop them into perfect cubes using a knife)
• Grind the spices listed above to a fine powder. Set aside.
• Coarsely crush ginger and green chilies in a mortar pestle. Set aside.
• Heat oil in a heavy bottomed vessel till hot. Reduce flame to medium, add cumin seeds and allow to splutter. Add red chilies, bay leaf and asafoetida and saute for a few secs.
• Next add the green chilies-ginger paste and turmeric powder and mix. Immediately add the crushed potatoes and mix. Add 5-6 cups of water or enough water such that the potatoes are immersed in it. 
• Add salt and three fourth of the coriander leaves (along with stalks) and mix. Bring to a boil, reduce flame to low medium, place lid and cook for 45 minutes. Keep stirring once in a while so that the curry does not stick or burn at the bottom. If required, add more water for a liquid consistency during the cooking process.
• Add garam masala powder and amchur powder and mix well.
• Turn off flame and remove to a serving dish. Garnish with chopped coriander and place lid and allow to rest for a few minutes before serving.
• Serve warm with khasta kachori or puris. If serving with puris, you can make a slightly thicker gravy by reducing water content.