Whole-wheat flour – 1 cup
Sugar – ½ cup
Ghee (for dough) – 2 tblsp.
Peppercorns (coarsely ground) – 2 – 3 nos.
Ghee (for shallow frying) – 4 tblsp.
Powdered sugar (for garnish) – 4 tblsp.
Almonds (for garnish) – 2-3 nos.
Pistachio (for garnish) – 2-3 nos.
Poppy seeds – ½ tsp. (optional)
Water – for the dough
In a toap, add enough water to the whole-wheat flour to make a thick batter.
Add sugar, 2 tblsp. ghee, ground peppercorns and poppy seeds (optional) to the batter. Mix well.
Heat a tawa on a medium flame. With a kevai, take the batter and spread it evenly to approximately 5” in diameter. Place ghee on the edges of the Malpua and shallow fry on both sides till it is golden brown in colour.
When done, remove and immediately sprinkle powdered sugar evenly on the Malpua.
Garnish with chopped pistachio and almonds. Serve piping hot.