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We hope you got insight from reading it, now let’s go back to khasta aloo and jalebi recipe. You can have khasta aloo and jalebi using 46 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Khasta aloo and jalebi:

1. Use Ingredients for khasta
2. You need 1/2 cup moonddal
3. Provide 1/2 cup urad dal
4. Use 1 big spoon funnel seeds
5. You need 1 tsp cumin seeds
6. Use 4-5 black pepper
7. Provide 2 green cardamom
8. Prepare 1 big spoon coriander seeds
9. Provide 1 tsp amchur powder
10. You need 2 red chilli
11. Provide 1/2 tsp methi dana
12. Provide 1/2 tsp onion seeds
13. Take to taste Salt
14. Get For dough
15. Prepare 2 cup maida
16. Use 1/2 oil for moyan
17. You need 1 tsp salt
18. Use 1 tsp ajwain
19. Provide 1 tsp onion seeds
20. You need Water to combine the dough
21. Provide Aloo
22. Prepare Ingredients
23. You need 1/2 kg boiled potatoes
24. Get 2 tbsp oil
25. Provide 1/2 tsp cumin seeds
26. Get Pinch asafoetida
27. Use 1 tsp funnel seeds powder
28. Get 1 tsp coriander powder
29. Get 1/2 tsp cumin powder
30. Get 1/2 turmeric powder
31. Use 1 tsp red chilli powder
32. Provide 1/4 tsp methi powder
33. Provide 1 tsp amchur powder
34. You need 1/2 tsp black pepper powder
35. Prepare Salt
36. Use 1 tbsp kasoori methi
37. You need Jalebi
38. Provide Ingredients
39. Use 1 cup maida
40. Take 1/2 cup curd
41. Provide Few drops of orange color
42. Take Few threads of saffron
43. Prepare Ghee
44. Use 2 cup sugar
45. You need 1 cup water
46. Provide 1/2 tsp cardamom powder

Steps to make Khasta aloo and jalebi:

1. First prepare the dough…fir it take a big bowl mix maida salt ajwain and onion seeds properly….add oil to it and with your palm rub the flour to get a crumble texture…now add little water at a time and mix and make a tight dough…The dough should not be like roti dough…cover it with muslin cloth and rest it for at least 1 hour….
2. Now for kachori stuffing….dry roast all the masala and grind it in fine powder….now dry roast both the dal till the color is changed and grind them also in fine powder…now mix both the things add salt….add oil to combine the stuffing in a form of paste….
3. Take sufficient oil in deep kadai and heat it up….Make enough dough and fill the stuffing in it and roll them in form of kachori and deep fry them from both the sides till golden brown in color…take them out in tissue paper….prepare your aloo and serve them with it
4. Take a kadai heat oil and add cumin and asafoetida….cut the potatoes in cubes add in the oil…add all the masala and salt…mix it well and fry it for few minutes.
5. When the masala and potatoes are combined properly add kasoori methi and mix….add chopped coriander and mix and serve it hot with your garam garam khasta
6. Mix maida and curd and make a thick batter and keep it for fermentation for 24 hours…..add few drops of color in the fermented batter and mix it well…Make a one thread sugar syrup add saffron and cardamom in sugar syrup…take a flat bottom pan to make jalebi
7. Fill the batter in sauce bottle….heat ghee in pan and make jalebi….fry it till golden brown from both the sides dip it immediately in sugar syrup for few minutes and then take them out and serve it hot

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