Rajasthani Malpua 1 cup Whole wheat flour (gehun ka atta)
1/2 cup sugar
1 tsp coarsely crushed cardamom seeds
1/2 tsp coarsely crushed black peppercorns (kalimirch)
1 tbsp fennel seeds (saunf)
3 tbsps Curd
1 tbsp ghee
ghee for deep-frying
Combine the sugar and 1 cup of warm water in a bowl and stir to dissolve the sugar .
Once cooled, add the crushed peppercorns, fennel seeds, cardamom , whole wheat flour and ¼ cup of water , Curd and mix well using a whisk. Add the ghee mix and Keep aside. The batter needs to be of a pouring consistency.
Heat the ghee in a broad non-stick pan, ( Tavi). A flat broad mouthed Kadhai made of iron.
pour a laddleful of the mixture into the hot ghee 1 at a time . Flip and press it down for a minute. and deep-fry on a high flame till golden brown in colour from all the sides.
Keep 3-4 on a perforated ladle and press it down with another ladle to remove the excess ghee.
The centre remains slightly soft whereas the edges are quite crisp.
Repeat step 4 to make 14 more malpuas