Jalebis being made in Pushkar camel fair, Rajasthan

From the archive record

Indian sweet dish Jalebi is being made at a roadside shop in Pushkar. One can see the mixture of flour is being pored in a spiral shape and fried in hot oil then these fried spirals are soaked in the sugar syrup and served. Traditionally, Jalebis are made after the batter is fermented for 6-8 hours. But my version of making Jalebi requires no fermentation, no yeast and no baking soda. The batter consist of wheat flour +gram flour +cornstarch/cornflour. Cornflour gives a crisper crust to the Jalebis. Batter also contains baking powder for a lighter and crispier outer layer. Why baking powder? There is a simple reason behind it. Flours + water + curd make a thick dough and when baking powder is added to this wet mix (when baking powder gets wet), it produces tiny bubbles in the batter which