Salted Honey Jalebi (Indian style funnel cake)

For the Jalebis

• 1/2 teaspoon plain all purpose flour
  
• 1 tablespoon chickpea flour
  
• 1/4 cup greek yogurt
  
• 3/4 to 1 cups water
  
• 1/4 teaspoon baking soda
  
• oil for frying
  

Honey Syrup

• 1/2 cup Honey
  
• 1/2 cup water
  
• several strands of Saffron
  
• some sea salt
  

1. Mix the flour, chickpea flour, yogurt and water in a bowl for a few minutes until it is of a smooth and ribbon like consistency (If you lift some of the mix on a spoon, it should fall back into the bowl like a ribbon - continuous without breaking up too much.
2. Mix in the baking soda and set aside.
3. Meanwhile, in a pot, add the honey and water and bring to a boil. Then let it simmer for another 5 minutes. Put the flame off.
4. Take a shallow frying pan and add oil to about 1 inch deep.
5. Let it heat for 5 to 7 minutes. To test if the oil is ready, sprinkle a tiny drop of the batter into the oil. It should sizzle and float right up.
6. Once the oil is ready, transfer the batter into a ziploc bag with a tiny hole or into a squeeze bottle.
7. Squeeze the batter onto the oil into circular pretzel like shapes and fry the jalebi for about a minute or so on each side or until golden brown.
8. Transfer them onto a paper towel.
9. Then soak each jalebi in the warm honey syrup for a few seconds (on each side).
10. Transfer to a serving dish and sprinkle with sea salt.