Another combo of sweet and salty. the orange swirly shapes you can see is a sweet dish called ‘Jalebi’, eaten piping hot with yogurt or with a salty fried farsan that’d made out of besan flour, called ‘Pata Gathiya.’ Again you would have this with a cup of chai, normally eaten in the morning as breakfast or for tea in the afternoon around 3pm or 4pm. This is not normally made at home and people would buy then at a farshan shop. However its very dear to all the Gujarati household.
INGREDIENTS
FOR JALEBI BATTER:
- ½ cup all purpose flour / maida
- 1 tsp corn flour
- ¼ tsp baking soda
- ½ tsp vinegar
- 1 tsp yogurt / curd
- 5 tbsp water, or as required
- ⅛ tsp turmeric powder / haldi / yellow food colour, optional
FOR SUGAR SYRUP:
- ¼ cup water
- 1 cup sugar
- ¼ tsp saffron strands / kesar, optional
- ¼ tsp cardamom powder / elachi powder
OTHER INGREDIENTS:
- 1 tbsp ghee
- oil for deep frying
INGREDIENTS
- 2 cups besan / gram flour
- ¼ tsp turmeric / haldi
- ½ tsp kashmiri red chilli powder / lal mirch powder
- salt to taste
- ¼ tsp ajwain / carom seeds
- ¼ tsp baking soda / papad kharo
- 2 tbsp oil
- water to knead dough
- oil for deep frying
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