Elo Jhelo is a beloved traditional Bengali snack that's as fun to eat as it is to make. It is often prepared during Bengali festivals like Durga Puja, Diwali, or Bijoya Dashami. And enjoyed with a cup of tea.
What exactly is Elo Jhelo
Elo Jhelo is a fried, layered pastry snack made with flour, ghee (clarified butter). You can keep it savory or sweet by dipping in sugar syrup. The name “Elo Jhelo” literally translates to “twisted and tangled,” referring to its unique spiral or criss-cross design.
Though it looks intricate, the process of making Elo Jhelo is surprisingly simple—with a bit of practice!
Why You’ll Love Elo Jhelo
- Crispy, flaky texture
- Mildly sweet and aromatic
- Shelf-stable and travel-friendly
- A perfect blend of traditional flavor and unique texture
It’s a fantastic tea-time snack and also a great way to introduce kids to Bengali heritage in a fun, tasty way.
Ingredients you need
All-purpose flour - 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.
Nigella seeds - 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.
Salt and Sugar - Typically only salt is added to these savory crackers, but I like to add sugar too as I feel it adds to the taste.
Ghee - 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.
Apart from the small list of ingredients, you will also need oil to deep-fry these crisscross crackers called elo jhelo
Steps to Prepare
1- In a mixing bowl, add the flour, sugar, salt, nigella seeds and give it a mix.
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.
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.
4- Then make small balls of the dough.
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.
6- Then pinch the opposite edges to form that crisscross texture.
7- Fry until golden brown.
Tips
Let them cool completely before storing in airtight containers.
Use ghee instead of oil in the dough for a richer flavor.
Make sure the dough is tight, not soft—this helps retain shape while frying.
Keep the oil temperature medium for flaky texture. Too hot, and they’ll brown too fast without cooking inside.
Other Diwali Recipes to try
FAQs About Elo Jhelo
No, although both are deep-fried sweets, Elo Jhelo has a distinctive twisted shape and is associated specifically with Bengali cuisine.
Stored in an airtight container, it can last for up to 2 weeks. Make sure it’s completely cooled before storing.
Technically, yes—but it won’t be as crisp or authentic. Deep-frying is essential for the traditional texture.
Elo Jhelo is more than just a snack—it’s a nostalgic bite of Bengali culture. Whether you’re making it for a festival or just a cozy afternoon tea, the joy of preparing and sharing this crispy delight is incomparable.
Elo Jhelo
Ingredients
- 1.5 cups All-purpose flour
- 1 Tsp Salt
- 1 Tsp Sugar
- 1 teaspoon Nigella seeds
- 2 Tbsp Ghee
- Water to knead the dough
- Oil to fry the Elo Jhelo
Instructions
- In a mixing bowl add the flour, sugar, salt and nigella seeds. Give a mix.
- Then add the ghee and mix it around to the flour to make a crumbly texture.
- Next, pour water little by little and make a tight dough. Once the dough is formed, fold the dough a few times to create layers in between.
- Cover the dough with a wet kitchen towel and leave it aside for 30 minutes for the dough to relax.
- After 30 minutes, divide the dough into tiny balls and keep it covered as you start rolling and shaping each dough.
- Now rub a little oil and roll each ball into a thin oval disc.
- Using a sharp knife, make even vertical cuts on the disc, leaving ¼ inch on both ends
- Now, twist and fold the dough like a plait or gently roll it into a spiral—this is what gives it the signature “elo jhelo” look. Press the ends to seal the shape.
- Heat oil in a pan over medium low flame. Fry the Elo Jhelos in batches, turning occasionally, until golden brown and crisp.Drain on a wire rack.
- Once it is cooled down completely, store in a container.
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