Suchita Pradeep Satpute

Farali Aloo Jalebi | Farali Jalebi | Vrat Jalebi

Farali Aloo Jalebi | Farali Jalebi | Vrat Jalebi as name suggests is a fasting or vrat dish recipe.Jalebi is a mouthwatering sweet dish originated from North India.It is prepared widely on all auspicious as well as on functional occasions like pooja,birthday celebrations,marriages,etc.

Here in this recipe we are preparing a fasting /vrat ki jalebi i.e.eaten for fasts.Generally our traditional Jalebi’s are prepared with maida/all purpose flour but these can’t be eaten during fasting periods.

So here we are preparing this jalebi with all those ingredients which can be eaten easily during fasts.And mind,it taste as good and crispier as that of our traditional Jalebi’s.

So let’s start with this mouthwatering recipe of Jalebi.

Other food that can be consumed during fasts are,

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Farali Jalebi | Vrat Jalebi | बटाट्याची जिलेबी | उपवासाची बटाटा जिलेबी

course : dessert,sweet,snacks
cuisine : north indian
prep : 45 minutes
cook : 30 minutes
total : 1 hour 15 minutes
servings : 4
author : suchita pradeep

INGREDIENTS :

For Potato Jalebi Batter :

  • 1 cup boiled and mashed potatoes
  • ½ cup arrowroot powder
  • ½ cup curd/dahi
  • 3-4 tsp edible saffaron(jalebi colour) food colour
  • ¼ cup or less water
  • Pinch of salt to taste
  • Chopped Pista for garnishing
  • Ghee/clarified butter for frying.

For Sugar Syrup :

  • 1 cup sugar
  • 1 glass of water
  • ½ tsp Cardamom powder

METHOD :

For Preparing Sugar Syrup :

  • In a pan add 1 cup of sugar and about 1 glass of water.
  • Keep this mixture on gas to boil.
  • We have to prepare the sugar syrup of low concentration i.e. one thread consistency.
  • To check wheather the sugar syrup is done or not dip the tip of your index finger into the syrup and touch the finger and thumb together and then gently separate from each other.
  • If one thread is formed in between the fingers then your sugar syrup is done.
  • Put off the gas and keep the syrup aside.

For Making Potato Jalebi Batter :

  • First wash and then boil the potatoes.
  • After boiling is done let them get cool.
  • Peel off the skin from the potatoes and then mash them to a fine paste.
  • See that no lumps remain into it.
  • In mixer grinder jar add mashed potatoes,arrowroot powder,curd/dahi,food colour and a pinch of salt to taste.
  • Give it a nice blend.
  • Now add about ¼ cup or less water to the mixture and again give it a nice mix.
  • The consistency of this jalebi batter should be thick like when you drop the batter from the spoon into the bowl it should not fall down immediately.
  • By doing this batter in mixer we get a homogenous jalebi batter which is also lumps free.
  • Your batter for potato jalebi is ready.
  • Keep this batter aside for 30 minutes and then start to make the jalebi’s.

For Making Potato Jalebi :

  • In a pan add ghee/clarified butter and heat it over medium flame for deep frying.
  • For making jalebi I had taken the piping bag,you can use the tomato ketchup dispenser or a cotton cloth with a small hole at the centre for making the jalebi’s.
  • Take a glass and keep the piping bag with mouth open into the glass.
  • Pour the jalebi batter into the piping bag.
  • Now remove the bag from the glass and cut a bit of the tip of the bag so that the batter could flow through it.
  • Squeeze batter from the piping bag into the ghee to make concentric circles.
  • Move the bag from inside to outside to make perfect circles.
  • Deep fry the jalebi’s on medium flame till it turns golden and becomes crispier.
  • Once deep fried immediately immerse the hot jalebi’s into the sugar syrup.
  • Make sure that your sugar syrup is warm and not very hot.
  • Let the jalebi’s soak into the syrup for 4-5 minutes so that they absorbs the syrup.
  • Now remove them from the syrup and place in the plate.
  • Your Crispy Potato Jalebi is ready to eat.
  • Garnish it with chopped pista and serve hot.

Step by step method of preparing Jalebi :

For Preparing Sugar Syrup :

  • In a pan add 1 cup of sugar and about 1 glass of water.

  • Keep this mixture on gas to boil.

  • We have to prepare the sugar syrup of low concentration i.e. one thread consistency.
  • To check wheather the sugar syrup is done or not dip the tip of your index finger into the syrup and touch the finger and thumb together and then gently separate from each other.
  • If one thread is formed in between the fingers then your sugar syrup is done.

  • Put off the gas and keep the syrup aside.

For Making Potato Jalebi Batter :

  • First wash and then boil the potatoes.
  • After boiling is done let them get cool.
  • Peel off the skin from the potatoes and then mash them to a fine paste.
  • See that no lumps remain into it.
  • In mixer grinder jar add mashed potatoes,arrowroot powder,curd/dahi,food colour and a pinch of salt to taste.

  • Give it a nice blend.

  • Now add about ¼ cup or less water to the mixture and again give it a nice mix.
  • The consistency of this jalebi batter should be thick like when you drop the batter from the spoon into the bowl it should not fall down immediately.

  • By doing this batter in mixer we get a homogenous jalebi batter which is also lumps free.
  • Your batter for potato jalebi is ready.
  • Keep this batter aside for 30 minutes and then start to make the jalebi’s.

For Making Potato Jalebi :

  • In a pan add ghee/clarified butter and heat it over medium flame for deep frying.
  • For making jalebi I had taken the piping bag,you can use the tomato ketchup dispenser or a cotton cloth with a small hole at the centre for making the jalebi’s.

  • Take a glass and keep the piping bag with mouth open into the glass.
  • Pour the jalebi batter into the piping bag.

  • Now remove the bag from the glass and cut a bit of the tip of the bag so that the batter could flow through it.

  • Squeeze batter from the piping bag into the ghee to make concentric circles.
  • Move the bag from inside to outside to make perfect circles.

  • Deep fry the jalebi’s on medium flame till it turns golden and becomes crispier.

  • Once deep fried immediately immerse the hot jalebi’s into the sugar syrup.

  • Make sure that your sugar syrup is warm and not very hot.
  • Let the jalebi’s soak into the syrup for 4-5 minutes so that they absorbs the syrup.
  • Now remove them from the syrup and place in the plate.

  • Your Crispy Potato Jalebi is ready to eat.
  • Garnish it with chopped pista and serve hot.

 

If you have made this recipe, please be sure to rate it in the recipe card below. Sign up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

Like our videos? Then do follow and subscribe to us on Youtube to get the latest Recipe Video updates.

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