1. Agriculture World

Ever Heard of Potato Jalebis That Last 8-month Long? CPRI Scientists Have a Secret Formula

CPRI scientists have found a way to make jalebi using any variety of potato grown in the country. Jalebi made out of maida available in the market cannot be kept safe for long. It is recommended to use it within 24 hours.

Sugandh Bhatnagar
CPRI -Shimla
CPRI -Shimla

CPRI scientists have found a way to make jalebi using any variety of potato grown in the country. Jalebi made out of maida available in the market cannot be kept safe for long. It is recommended to use it within 24 hours.

One of the ICAR InstitutesCentral Potato Research Institute (CPRI), Shimla has prepared delicious and crispy jalebi of potato. Till now, only potato chips, french fry, cookies and porridge have been prepared, but now the delicious and crispy jalebi of potato will also be available for the consumers to eat. The taste of this potato jalebi will not deteriorate for eight months and it can be enjoyed by dipping it in sugar syrup.

CPRI scientists have found a way to make jalebi using any variety of potato grown in the country. Jalebi of maida available in the market cannot be kept safe for long. It is recommended to use it within 24 hours. Otherwise, the taste of maida jalebi gets spoiled and it adversely affects the health. 

Jalebi made of potato does not have this problem and it can be stored safely for up to eight months. There is no difference in its taste and crunchiness.

CPRI has Patented Potato Jalebi

Scientists of CPRI have also patented the formula for making jalebi from potato. That is, by selling the formula of potato jalebi, the institute will also earn extra. An agreement is being signed with well-known companies for the sale of Jalebi. Negotiations are being held with reputed companies like ITC for potato jalebi, so that canned jalebi can be served.

Dr. Arvind Jaiswal, the scientist of the institute, says that potato is used along with the peel for making potato jalebi. The peel is rich in fiber and potato starch adds crispness to the jalebi. He says that consumers will have to use the potato jalebi by preparing sugar syrup.

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