Elo Jhelo<\/strong> is a beloved traditional Bengali snack<\/strong> that’s as fun to eat as it is to make. It is often prepared during Bengali festivals like Durga Puja<\/strong>, Diwali<\/strong>, or Bijoya Dashami<\/strong>. And enjoyed with a cup of tea.<\/p>\n <\/p>\n Elo Jhelo<\/strong> is a fried, layered pastry snack made with flour, ghee (clarified butter). You can keep it savory or sweet by dipping in sugar syrup<\/strong>. The name \u201cElo Jhelo\u201d literally translates to \u201ctwisted and tangled,\u201d referring to its unique spiral or criss-cross design.<\/p>\n Though it looks intricate, the process of making Elo Jhelo is surprisingly simple\u2014with a bit of practice!<\/p>\n It\u2019s a fantastic tea-time snack<\/strong> and also a great way to introduce kids to Bengali heritage in a fun, tasty way.<\/p>\n All-purpose flour<\/strong> – Miada\/ all-purpose flour is always used for this recipe. But you can try with whole wheat flour too. The texture and taste will differ a little if you use whole wheat flour.<\/p>\n Nigella seeds <\/strong>– Nigella seeds adds a lovely pungent aroma and taste to the elo jhelo. If you don’t have nigella seeds, you can use carom seeds too.<\/p>\n Salt and Sugar<\/strong> – Typically only salt is added to these savory crackers, but I like to add sugar too as I feel it adds to the taste.<\/p>\n Ghee<\/strong> – You need to create a flaky texture of the dry flour before adding the water to make the dough. That flaky texture can be made by adding oil but since it is festive season, we like to add ghee.<\/p>\n Apart from the small list of ingredients, you will also need oil to deep-fry these crisscross crackers called elo jhelo<\/p>\n 1- In a mixing bowl, add the flour, sugar, salt, nigella seeds and give it a mix.<\/p>\n 2- Next add ghee or oil and mix it to the flour evenly, so the flour looks flaky. You should be able to take a small portion of the flour and when you hold it in your fist, it should hold the shape.<\/p>\n 3- Add water little by little to make a tight dough. Cover the dough with a damp kitchen towel and let it rest for 30 minutes.<\/p>\n 4- Then make small balls of the dough.<\/p>\n 5- Roll each portion separately and then slice the rolled dough as shown in the picture above. You just make multiple strips in the center.<\/p>\n 6- Then pinch the opposite edges to form that crisscross texture.<\/p>\n 7- Fry until golden brown.<\/p>\n Let them cool completely before storing in airtight containers.<\/p>\n Use ghee instead of oil<\/strong> in the dough for a richer flavor.<\/p>\n Make sure the dough is tight<\/strong>, not soft\u2014this helps retain shape while frying.<\/p>\n Keep the oil temperature medium<\/strong> for flaky texture. Too hot, and they\u2019ll brown too fast without cooking inside.<\/p>\n Shakarpara<\/a><\/p>\n Kaju Biscuits<\/a><\/p>\n![\"Elo](\"https:\/\/www.playfulcooking.com\/wp-content\/uploads\/2025\/10\/DSC04185.jpg\")
<\/figure>\nWhat exactly is Elo Jhelo<\/strong><\/h2>\n
Why You\u2019ll Love Elo Jhelo<\/strong><\/h2>\n
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![\"Elo](\"https:\/\/www.playfulcooking.com\/wp-content\/uploads\/2025\/10\/DSC04188.jpg\")
<\/figure>\nIngredients you need<\/strong><\/h2>\n
Steps to Prepare<\/strong><\/h2>\n
![\"Steps](\"https:\/\/www.playfulcooking.com\/wp-content\/uploads\/2025\/10\/Elo-Jhelo-1-.jpg\")
<\/figure>\n![\"Steps](\"https:\/\/www.playfulcooking.com\/wp-content\/uploads\/2025\/10\/Elo-Jhelo-2.jpg\")
<\/figure>\nTips <\/strong><\/h2>\n
Other Diwali Recipes to try<\/strong><\/h2>\n
![\"Elo](\"https:\/\/www.playfulcooking.com\/wp-content\/uploads\/2025\/10\/DSC04185-500x500.jpg\")