Coming back to the recipe I must say elo jhelo can be sweet too. Many people prefer it sweet so they dip it into sugary syrup to get the sweet coating.
Preparation Time: 5 mins
Cooking Time: 1 hr approx
Elo Jhelo / Bengali Style Elo Jhelo Nimki
Maida/ All Purpose Flour – 11/2 cup
Refined Oil – 3 tablespoon + 2 to 3 cups for deep frying
Salt to taste
Sugar – 11/2 teaspoon
Nigella Seeds/ Kalonji – 1 teaspoon
1. Take maida, 3 tablespoon oil, kalonji, salt and sugar all together and make dough. The dough should be like maida poori or luchi dough. It should not be soft or very tight.
2. Now make equal size of balls and roll like chapati. Leaving one cm from each edge, make parallel slits in one cm gap in that round chapati. Now hold both the ends and give a twist to those cuts and lock both the edges by pressing with fingers. For my convenience, I made the chapati half circle and from one chapati I prepared two elo jhelo. Normally, people prepare one elo jhelo from one chapati.
3. Repeat the above step for the remaining dough. Now heat oil for deep frying. Fry the elo jhelos till golden and fry them in medium heat to avoid burning. Store them in air tight container.
Note: Elo jhelo can be sweet too. For that you need to prepare a sugar syrup(Sugar: 1 cup, Water: ½ cup and Cardamom pods: 2-3 pieces). After preparing the syrup boil it for 3 to 4 minutes when bubbles start appearing add the elo jhelos to coat with sugar syrup. Once they are cold sugar syrup will be harden and attached to elo jhelo.