Malpua (Pancake)

Malpuas are rich, soft filigreed pancakes. The pancake (malpua) batter can be sweetened as in this recipe or the fried malpuas can be soaked in a saffron flavoured syrup.

Ingredients

• Coarsely ground whole wheat flour (gehun ka atta)   1 cup
• Sugar                                                                       1/2 cup
• Fennel seeds (saunf)                                                 1 tsp
• Peppercorns, crushed                                               10
• Curds (dahi), beaten                                                 1/4 cup
• Milk                                                                         1/2 cup

Other ingredients

Ghee for deep frying

For the garnish 

2 tsp chopped pistachios

Method

Combine all the ingredients in a bowl and add approx. 1½ cups of warm water. Mix well to make a smooth batter. Leave aside for 45 minutes. Heat ghee in a shallow kadhai (the ghee should be approximately 25 mm. (1") deep).

Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown. Drain on absorbent paper. Repeat steps 3 and 4 for the remaining batter. Serve hot, garnished with pistachios.

Tips

You will find coarsely ground wheat flour at some provision stores.

You can use 2 tablespoons of semolina with 1 cup whole wheat flour (gehun ka atta) instead of coarsely ground wheat flour for the above recipe.