Jalebi Chaat Recipe: 3 Unique Ways to Serve Chaat with Crispy Instant Jalebis

Looking for a fun and creative twist on traditional Indian snacks? This Instant Jalebi Chaat recipe skips the syrup and turns crispy, golden jalebis into a unique base for a flavorful chaat. The best part? It’s made with instant jalebi batter—no fermentation needed! You can serve this dish three ways: as bite-sized jalebi chaat topped with boiled potatoes, onions, chickpeas, yogurt, spices, chutneys, and bhujia; or with my Chaat Dip where all the chaat ingredients are layered and served with mini fried jalebis; or as a larger jalebi chaat, where guests can break into it and enjoy the burst of flavors. This easy-to-prep recipe is a fun fusion of two beloved Indian dishes—jalebi and chaat—making it a perfect crowd-pleaser for parties or family gatherings. Inspired by a restaurant in Kolkata (my hometown) this dish is a must try!

Happy Cooking!

Servings: 8-10 servings

Prep Time: 30-45 mins

Cooking Time: 20-30 mins

Total Time: 1-1.5 hours

Ingredients: 

Jalebi dough:

• 1 cup all-purpose flour (maida)

• 2 tablespoons cornflour

• 1/4 teaspoon turmeric powder or yellow food color (optional, for color)

• 1/2 cup plain yogurt (dahi)

• 1/2 teaspoon sugar

• 1/2 cup water (adjust as needed)

• 1 tsp of Eno fruit salt

• Pinch of salt

• Oil to deep fry

Assembly or to serve with:

• 1 portion of chaat dip OR

• 2 medium golden potatoes boiled and chopped into small pieces

• 1 small red onion finely chopped

• 1/3 cup boiled chickpeas

• 1 cup thick yogurt (i used a mix of non fat greek yogurt and a little Indian yogurt)

• 1/3-1/2 cup sweet date tamarind chutney

• 1/4-1/3 cup of coriander chutney

• 1-2 tsp chaat masala

• 1 cup bhujiya & sev

• Chopped coriander to garnish

Directions: 

1. Jalebi dough: Mix the Dry Ingredients. In a large bowl, combine the all-purpose flour, cornflour, turmeric powder or yellow food color, sugar, and salt.

2. Add the Wet Ingredients to the bowl. Add the yogurt to the dry ingredients and mix well. Gradually pour in the water, stirring continuously, until you get a smooth batter with a thick, flowing consistency.

3. Add Eno Fruit Salt just before you are ready to fry the jalebis, add the Eno to the batter and mix gently. You’ll notice the batter becoming light and bubbly. Do not overmix once the Eno is added; this will release the air bubbles needed for the crispiness.

4. Frying: Prepare for Frying by heating the oil. Use a flat base pan and not a rounded pan. Do not add too much oil to the pan, it’s easier to fry!

5. Immediately transfer the batter to a piping bag or squeeze bottle with a small nozzle.

6. Fry the Jalebis by piping the batter into hot oil in spiral shapes and fry until golden and crisp. Take it out on a paper-towel-lined plate to soak up excess oil. You can fry larger jalebis for a bigger chaat or smaller ones for bite-size chaats or to serve with my chaat dip.

7. Assembly & serve: You can serve it as a larger jalebi chaat or bite size jalebi chaat or with my chaat dip.

8. Jalebi Chaat: Top the fried jalebis with chopped potatoes, onions, and chickpeas. Top it with yogurt. Sprinkle chaat masala, and red chili powder over the yogurt. Top with both the chutneys and finish with bhujiya/sev. Garnish with chopped coriander.

Notes/Tips:

• Make sure the batter is not too thick but not too thin.

• If the oil is not too hot it will break apart while frying.

• Add eno just before frying.

• A flat pan makes it easy to fry rather than a rounded pan.

• The oil should be moderately hot (around 350°F or 175°C). If the oil is too hot, the jalebis will brown too quickly on the outside but stay raw on the inside. If it’s not hot enough, they will absorb too much oil and become soggy.

• Use neutral-flavored oil like sunflower or vegetable oil, or even ghee (clarified butter), for an authentic flavor and crispy texture.

• When piping the batter into the oil, create a consistent spiral shape by keeping your hand steady. Start from the center and work your way outwards in a spiral. Avoid overlapping the spirals too much, as this can cause uneven cooking.

• Fry only a few jalebis at a time to allow them to cook evenly. Overcrowding lowers the oil temperature and makes the jalebis less crispy.

• If you’re making a large batch, make sure the batter remains thick and bubbly while frying. If the batter sits too long, it may lose its airiness, so give it a gentle stir if needed.