Aloo Ki Jalebi | आलू की जलेबी | Aloo Chaat | Jalebi without yeast | Chef Ranveer Brar

How about Jalebi..with Aloo..and Namkeen! Intrigued? Watch the video for this special recipe that I have made for you all :)
#Jalebirecipe #Aloojalebi #Ranveerbrar

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Preparation time: 25- 30 minutes
Cooking time: 10-15 minutes
Serves: 2-4
Ingredients
¼ cup Tapioca, साबूदाना
Salt to taste, नमक स्वादअनुसार
2 medium size Potato, boiled, peeled, आलू
3 tbsp Curd, beaten, दही
3 tbsp Water, पानी
Water as required, पानी
1 cup Refined flour or Barnyard millet flour, मैदा, समा चावल का आटा
1 inch Ginger juice, अदरक का रस
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
¼ tsp Soda, सोडा
Oil for frying, तेल
For Tamarind chutney
1 cup Tamarind, इमली
Water as required, पानी
½ cup Jaggery, गुड़
For Tempering
2 tsp Oil, तेल
1 tsp Cumin seeds, जीरा
2-3 dry Red chilli, सूखी लाल मिर्च
Salt to taste, नमक स्वादअनुसार
Pinch of Asafoetida, हींग
For Aloo Chaat
2 medium size Potato, boiled, cube, आलू
½ tsp Red chilli powder, लाल मिर्च पाउडर
Salt to taste, नमक स्वादअनुसार
Coriander sprig, धनिया
1 tsp Oil, तेल
1 tsp Ginger, finely chopped, अदरक
1 tsp Lemon juice, नींबू का रस
¼ tsp Roasted Cumin powder, भुना जीरा पाउडर

For Garnish
Green chutney, हरी चटनी
Tamarind chutney, इमली की चटनी
Aloo chaat, आलू चाट
Coriander sprig, धनिया
Process
● 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 asafoetida. 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.