This Bhaja Malpua or Malpoa recipe is very close to my heart. The specialty of the dish is that I have lots of childhood memories with it. These Malpuas staples at my mom’s ( read Maa) kitchen and nearly always make an appearance on Janmasthami ( Birthday of Lord Krishna) or Poush Parbon( Bengali harvest festival). Deep fried pancakes made of Suji (semolina), Maida ( all purpose flour) and Sugar, comes together easily and taste delicious.It could be a favorite addition to your list of Malpua recipes you love.
Here is my Bhaja Malpua recipe, if you love this recipe and want to try another Malpua recipe, you can try my Bengali SujirMalpua/ Malpoa.
- ½ cup fine Semolina
- ½ cup All-purpose flour
- 1 cup Sugar
- ½ tsp Fennel seeds
- ¼ tsp Green cardamom powder
- ¾ cup Milk or water
- Vegetable or Canola oil for Deep frying
- In a mixing bowl, whisk together Sugar, Semolina and ¼ cup of Milk or water, cover with a lid and keep aside for at least 30 mins at room temperature, or you can keep in the refrigerator for more than 2 hours. Bring to the room temperature.
- Add in flour, rest of the Milk and whisk to make a smooth thick batter.( Batter should be thick, but pourable)
- Add fennel seeds and cardamom powder to your batter, whisk again.
- Fill a heavy-duty pan halfway with oil and bring it to temperature over medium to medium-low heat.
- Using a small deep ladle, scoop the batter and drop it into the hot oil.
- Over medium-low heat fry each side for 2-3 minutes, then drain them on a paper towel. Place them on a serving tray and serve.
Recipe by: Shyamali Sinha