Preparation Time: 5 mins
Cooking Time: 35 mins
Total Time: 40 mins
Cooking Time: 35 mins
Total Time: 40 mins
Ingredients for Atte ka Malpua
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
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
How to cook Atte ka Malpua?
1. 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.
2. Transfer the mixture into a deep bowl and allow it to cool completely.
3. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside.
4. 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.
5. Repeat step 4 to make 14 more malpuas.
6. Serve immediately.
1. 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.
2. Transfer the mixture into a deep bowl and allow it to cool completely.
3. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside.
4. 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.
5. Repeat step 4 to make 14 more malpuas.
6. Serve immediately.
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