Breakfast · Nashto
Malpua
Sweet 'n' spicy pancakes
A mitho (sweet) pancake of thick whole-wheat batter sweetened with sugar and given a peppery bite with a few coarsely ground peppercorns, shallow-fried in ghee on a tawa, then dusted with powdered sugar and topped with chopped pistachios and almonds.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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In a toap (bowl), add water gradually to the whole-wheat flour to make a thick batter.
Stir in the sugar, 2 tbsp ghee, ground peppercorns and poppy seeds (if using) and mix well.
Heat a tawa (griddle) on a medium flame. Using a kevai (ladle), spread a ladleful of batter evenly to about 5 inches across. Put ghee around the edges and shallow-fry on both sides until golden brown.
Take it off the tawa and immediately sprinkle powdered sugar evenly over the malpua.
Garnish with chopped pistachios and almonds and serve piping hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Eaten plain or with roasted pappad.
Recipes mentioned here
Nutrition
EstimatedPer pancake
470 kcal
- Protein
- 5 g
- Carbohydrate
- 61 g
- Fat
- 24 g
We estimate about 4 pancakes from the weight of the dish.
Whole recipe
1,870 kcal
- Protein
- 19 g
- Carbohydrate
- 242 g
- Fat
- 96 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos