Hindustan Times (Ranchi) - Live - - Lifestyle - By chef Vaib­hav Bhar­gava,The Drunken Botanist, Gu­ru­gram

In a bowl, mix 120gm maida, 5gm corn flour and 5gm curd. Then add 5ml vine­gar and water to it. Mix it well, in round cir­cu­lar di­rec­tions for four min­utes. Add 2gm bak­ing soda and mix gen­tly. Now, care­fully pour this bat­ter in to­mato ketchup bot­tles. Heat oil in a pan and add 5ml ghee. Squeeze the bot­tle and make round spi­rals of the bat­ter. When one side is partly cooked, turn over and fry the other side. Fry till the jalebis are a light golden in colour. Then im­me­di­ately drop the fried jalebis in 200gm warm su­gar syrup with saf­fron for 30 sec­onds. Then serve these jalebis hot, warm or at room tem­per­a­ture on a base of car­rot halwa.

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