jalebi

Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist.  I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite!This recipe will serve 4.

Punjabi Samosa

all-purpose flour (plain flour, maida)

Tbsp fine sooji (samolina)

salt

½ Tbsp oil

lemon juice

water (Adjust as needed)

potatoes

peas

tsp cumin seeds (jeera)

coriander powder (dhania)

Tbsp green chilies (chopped)

Tbsp cilantro (chopped, hara dhania)

¼ tsp red chili powder

½ tsp garam masala

mango powder (amchoor)

Mix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes.

Making the Dough

Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender.

Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste.

Let the filling cool to room temperature.

Making the Filling

Take 2 Tbsps of water and keep aside.

Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half.

Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.

Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.

Heat about 1 inch of the oil in a frying pan on low medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.

Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy.

Making Samosa

Jalebi is a spiral shaped crisp &amp; juicy sweet snack popular across India. This recipe will give you the best jalebis that you can make during any festive occasions under 30 mins.

Jalebi recipe | How to make jalebi

all-purpose flour ((organic maida) 125 grams)

flour

turmeric (or use natural food color)

water ((more if needed) (120 ml))

½ teaspoon baking soda ((or

oil or ghee (as needed)

sugar ((use organic) (200 grams))

water

saffron (or kesar optional)

cardamom powder (or elaichi powder)

sauce

Add sugar and water to a pot.

Boil on a medium heat until it reaches a 1 string consistency.

Take a small portion of the syrup in a spoon. Cool it slightly.

Take it in between your thumb and fore finger.

Gently move the fingers away from each other, you must see a single string. 

Pour lemon juice, cardamom powder and saffron. Remove from heat. Stir and set aside.

If your syrup goes beyond this stage, then sprinkle some water and mix. Recheck for the 1 string consistency.

Making sugar syrup

A. Method 1: For Instant jalebi : Add maida, cornflour and turmeric to a mixing bowl. Mix everything well until uniform.&nbsp;Next add curd.&nbsp;Pour water &amp; make a thick lump free batter. The batter has to be thick but of flowing consistency. If needed add more water.&nbsp;Beat the batter well with a whisk in one direction in a circular motion for 4 mins. The batter will turn smooth.

Make batter for jalebi - follow A or B

B.&nbsp;Method 2:&nbsp;For fermentation :&nbsp;Mix together maida, besan &amp; turmeric in a bowl. Pour water &amp; make a thick batter of pouring consistency. Cover and ferment for 12 to 24 hours until the batter gets a very mild sour flavor. The batter will not rise, but will have tiny bubbles on top.

Heat ghee or oil on a medium heat to fry jalebis.

If using oil, then add 1 to 2 tbsp ghee to the oil. This enhances the flavor.

Pour 1 tsp lemon juice to the batter &amp; mix.&nbsp;Skip the lemon juice if you have fermented the batter.

Add soda and mix gently just until combined.

Check batter consistency: The prepared batter must be smooth free flowing and thick. Spoon just 2 to 3 tbsp of batter to the sauce bottle to check if the consistency is right.

Next check if the oil is hot enough by dropping a small portion of the batter. It has to come up immediately without browning.

Now squeeze the bottle gently and move in circular motion to get spiral. If you are getting very&nbsp; thick jalebi, then the batter is thick. Next if you are getting very thin flat jalebis the batter is thin.&nbsp;

To fix thick batter, add a tbsp or more water. Next to fix thin batter, add a tbsp of maida (all purpose flour).&nbsp;Take a look at the pic in the FAQ section to fix the batter.

Mix the batter well. Spoon it to the bottle.

How to make jalebi

Ensure oil is hot and the flame set to medium high heat.

Squeeze in the batter gently in circular motions starting from the center moving outside.

You can also do it the other way.  You will get properly shaped ones after making a few.

While the jalebi is getting fried, check the syrup.&nbsp;It must be slightly hot to warm when the jalebi is dipped into it. If not heat up a bit.

The last 1 minute, turn the flame to low and fry the jalebi. This helps to make them extra crisp.

When the jalebi is done it turns crisp. Remove it with a skewer and add to the warm sugar syrup directly.

Allow to rest for 2 mins. Remove to a plate. Continue to make more jalebis.

Serve jalebi hot.

Frying jalebi

This crispy fried homemade funnel cake is a classic carnival fair favorite food. Enjoy this delicious, simple, and easy funnel cake recipe at home today and throughout the year - or anytime you crave for funnel cakes - with basic ingredients in less than 30 minutes.

Best and Easy Homemade Funnel Cake | How to make Funnel Cake

Milk,

Eggs

tsp Vanilla extract

All purpose Flour, more or less (Check tips)

Sugar

Salt

tsp Baking powder

Cinnamon powder (optional)

Oil,

Confectioners Sugar, as needed

Heat Oil

Heat oil in a pan or skillet on medium heat so that it becomes nice and hot.

Make batter

In a bowl, whisk together milk, eggs, and vanilla together. To this add dry ingredients – flour, sugar, salt, and baking powder. Whisk together until it is smooth and creamy.

Adjusting batter

If you feel the batter is too thick, add more milk, if it is too thin then add extra flour. Basically, the batter should be slightly thicker than your regular pancake batter but of pourable consistency. (Check tips)

Prepare Funnel Cake Batter

Pour batter

To pour batter into the oil you can use a funnel cake dispenser or Ziploc bags or refillable round nozzle squeeze bottle with 1/4 inch nozzle.

Zigzag Patterns

Pour some of the batter into any one of the above pouring devices and drizzle in a swirling and overlapping motion (or zig-zag pattern) in hot oil to get a funnel cake. Make sure some of the swirls are connected. This need not have to be a perfect circle

Cook

Let this cook for about 2 minutes on each side or until golden brown and crispy.

Transfer it to a paper towel to absorb any excess oil.

Sprinkle Sugar

Sprinkle with confectioners sugar as needed.

Funnel Cakes are ready. Serve them warm and enjoy.

How to pour batter and fry

Hot syrupy jalebi is one of the best known home remedies for sinus.

Easy Jalebi recipe | Instant jalebi recipe

tbsp urad dal flour

tbsp yellow moong dal flour

rice flour

tsp baking soda

yogurt

water to flowing consistency (add more water to adjust)

Oil/'Ghee' butter

almonds/pistachios

orange food color (optional)

sugar

saffron

tsp lemon juice (or vinegar, helps to avoid crystallization of sugar)

Add 1 cup sugar to 1 cup water with saffron strands and boil till it forms a sticky consistency(1 taar &#39;chashni&#39;),turn off the heat.

For sugar syrup

grind urad dal for flour or use the flour directly

Add pinch baking soda, rice flour and plain flour to the lentil flours

Add yogurt to the mix

Add water to make it a flowing consistency and adjust it if required. Add food color(optional) and mix well.

Fill the batter in cone and fry it in hot ghee or clarified butter/oil on low/medium flame.

Once the jalebi are fried and look crisp,dip it in sugar syrup for 2-3 minutes.

Garnish with pistachios/almonds and serve.

For Jalebi

Heat Oil/Ghee in a kadai,pour the jalebi batter and fry for 2 minutes

Transfer it to an air fryer basket once its partly cooked

Cook for 3-4 minutes at 180C in a preheated air fryer, once cooked dip it into the sugar syrup for few minutes.

For jalebi in air fryer

Fluffy soft funnel cake flavored like saffron jalebi! Makes four 6 inch funnel cakes

Jalebi Funnel Cake

milk

tsp cardamom

egg (or 1/4 cup melted butter)

rose water

orange food coloring (optional)

all-purpose flour

tsp baking powder

tsp kosher salt

lemon

In a small saucepan, add milk, sugar, saffron and cardamom and bring to a simmer. Remove the saucepan from the heat and let it rest for a minimum of 30 minutes so that the saffron can bloom and really flavor the batter.  After 30 minutes, whisk in the egg, rose water, and orange food coloring.

In a separate bowl, whisk together flour, baking powder, salt, and lemon zest. Add the wet ingredients into the dry ingredients and whisk until smooth. Add a tablespoon or milk at a time to thin out the batter if needed. It should be easy to pour.

Bring a 6-inch saucepan with 2-3 inches of oil to 375°F over medium heat. Take 1/3 cup of batter and slowly drizzle the batter into the hot oil in a circular motion and then drizzle batter in a zig zag pattern over the top to help hold it all together. Fry for 40-60 seconds and then use tongs to flip the funnel cake and fry the other size for another 40-60 seconds. Drain the funnel cake on a paper towel-lined plate for a minute before placing on a serving plate and dusting generously with powdered sugar. Repeat with the rest of the batter. Serve the funnel cakes while warm!

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Punjabi Samosa

Jalebi recipe | How to make jalebi

Best and Easy Homemade Funnel Cake ...

Easy Jalebi recipe | Instant jalebi...

Jalebi Funnel Cake

Top 5 jalebi recipes from across the web

The most viewed jalebi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Punjabi Samosa

Jalebi recipe | How to make jalebi

Best and Easy Homemade Funnel Cake ...

Easy Jalebi recipe | Instant jalebi...

Jalebi Funnel Cake

The most viewed jalebi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine