Mix 1 bowl chickpea flour, 1 tbsp coriander-cumin seeds powder, 1 tbsp red chilli powder, 1 tbsp ginger-garlic paste, 1 tsp tamarind pulp, 1 tbsp oil & 2 tbsp thickened yoghurt (curd) in a bowl. Add water, remove all the lumps to make a thick batter.

Add 1/2 tsp baking soda and mix well.

Heat oil in a pan over medium flame for deep frying. To check the temperature of the oil, add a tiny amount of batter to the oil. If it comes up quickly the oil is hot enough for jalebis to be fried. Now squeeze and make concentric rings in the batter. Turn over & fry from both the sides. Once the jalebis are fried strain the excess oil and remove.

For serving place the jalebi in a silver cup. Then add thickened yogurt, green chutney & sweet chutney.

Add some chopped tomatoes & onions.

Then add fried green peas, sev & chopped coriander leaves. Serve immediately.