You will need:- Malpua

  • 3/4 cup wholemeal wheat flour
  • 1/4 cup plain flour and semolina
  • 1tbsp sugar
  • 1/4 cup yogurt beaten
  • 1/2 cup milk
  • 1 cup water
  • 1 tsp fennel seeds crushed
  • few whole black pepper crushed
  • Ghee for frying

You will need :- Sugar syrup ( chasni )

  • 250 g sugar
  • 3/4 cup water
  • 1/2 tsp cardamom powder
  • slivered pistachios and almonds for garnishing

Method:- Place all the ingredients in one bowl for malpua except ghee and make smooth batter. Leave it a side for minimum 1 hour. To make sugar syrup place sugar and water in a pan and boil on medium heat. Simmer for 5-6 minutes and make a one thread chasni. Turn off the heat, leave chasni aside. Heat ghee in a shallow frying pan on a edium heat ( flat bottom pan ) , upto 1/3 it’s depth. When ghee is hot, add one tbsp of batter in the pan. cook one side and flip carefully with perforated spoon and tongs.Fry the other side till the malpua is golden brown. Drop the malpua in hot sugar syrup and drain the malpua and garnish with pistachio and almonds with Rabdi.

You will need :-

Lachha Rabdi

Serve with hot Malpua.

You will need:- Stuffing

  • 5 medium size raw banana
  • 1/4 cup oats
  • 1/4 cup grated fresh coconut
  • 3 tbsp crushed green chillies and ginger
  • 1/4 cup fresh coriander chopped
  • 1 tsp sesame seeds
  • 1 tsp mustard seeds
  • Pinch of hing
  • 3 tbsp oil
  • Salt to taste
  • 1-2 tbsp sugar ( optional )
  • 2-3 tbsp lemon juice
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 3 tbsp ground coriander and cumin ( dhana jeera powder )
  • 1/2 tbsp garam masala

You will need:- Dough

  • 3 cup whole wheat flour + for dusting
  • salt to taste
  • 2-3 tbsp oil + for shallow frying
  • 1/2 tsp ajwain ( carom seeds )
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • handful of fresh coriander powder

Method:- Stuffing

Boil the banana with skin until well cooked. Peel the skin and mash the banana. Heat oil in a heavy bottom pan , add mustard seeds, when they crackle add hing and sesame seeds. Now add crushed green chillies and ginger, fry few seconds. Add oats and coconut, cook 1-2 minutes. Add mashed banana and all the masala with salt and sugar. Mix everything, cook the masala for 2-3 minutes. Now add lemon juice and fresh coriander. Mix well and leave it aside to cool. Make golf size balls from the mixture.

Method:- Dough Place all the ingredients of dough in a one big bowl and make soft and pliable dough with using enough water. Keep it aside covered.

Method :- Paratha Make lemon size balls from the dough. Roll thin out one ball on floured surface board about 4-5 ” diameter. Place a one stuffing ball on the rolled dough. Gather the sides and bring them together. Once again make a ball. Press gently dough ball and dust some dry flour and roll out once again . Heat tawa or griddle and cook on both side applying little oil till light golden. Serve hot with chutney, pickle lassi, raita or hot cup of tea or steaming mug of coffee. I served mine with mixed pickle and yogurt. Enjoy !!