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Malpua Sandwich Bites

Malpua is a sweet Indian fried pancake, usually eaten with a milk pudding (rabri) or on its own dipped in sugar, syrup or honey.
By Shuchi Mittal

Malpua Sandwich Bites

Malpua is a sweet Indian fried pancake, usually eaten with a milk pudding (rabri) or on its own dipped in sugar, syrup or honey. Quite like regular pancakes I suppose, except it’s traditionally fried.

On my continued quest to find bite sized Indian tapas, I decided to pan fry these in super mini sizes, and dress them up as a macaroon sandwich. The fennel and the chocolate does work well together, and the soft melt in the mouth texture was very welcome as a one-bite dessert. I was quite impressed I have to say, and they were rather quick & simple to make as well. I will definitely try them at my next cocktail party and see what the guests have to say.

Only drawback- they looked too cute to eat!

Malpua Sandwich Bites
 
Prep Time
Cook Time
Total Time
 
A bite sized appetizer for those with a sweet tooth.
Author:
Recipe Type: Appetizer
Serves: 2
Ingredients
For the Malpua (Sweet Indian Pancake)
  • 1 cup wholewheat flour
  • ½ cup brown sugar
  • 1 teaspoon fennel seeds
  • ¼ cup yogurt
  • ¾ cup milk
  • 2 tablespoons olive oil
For the filling
  • ½ cup baking dark chocolate
  • 2 tablespoon unsalted butter
Instructions
  1. Mix all the ingredients for the Malpua (except the oil) and make a smooth batter from it. It should resemble pancake batter. If required, adjust the quantity of the milk to get the right consistency.
  2. Heat oil in a non-stick pan and make a large pancake from the batter (use approx 6-7 tablespoons of the batter at a time).
  3. Cook evenly till both sides are slightly brown. Do this with all the batter.
  4. Cut out 1.5 inch circles from the batter using a cutter.
  5. Now mix the chocolate and the butter and melt in the microwave for 35-40 seconds.
  6. Beat the chocolate to get a smooth glossy texture and apply ½ a teaspoon on a mini pancake. Top with another piece to close the ‘sandwich’.
  7. Secure with a toothpick. Serve warm or cold.
Shuchi Mittal

Shuchi Mittal

Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.

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Originally Published: March 14, 2013

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