Wednesday, 4 November 2015


Malpuhas - Vidya Pai

1 cup whole wheat flour (gehun ka atta)
1/2 cup sugar
1/2 tsp coarsely crushed black peppercorns (kalimirch)
1 tbsp fennel seeds (saunf)
ghee for deep-frying

Combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously.
Transfer the mixture into a deep bowl and allow it to cool completely.
Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside.
Heat the ghee in a broad non-stick pan, pour a laddleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides.
Repeat step 4 to make 14 more malpuas.
Serve immediately.

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