Maalpua is an authentic Rajput delicacy. Whole wheat flour mixed with palm jaggery, deep fried with mild spices…is enjoyed to the hilt in every Rajput family. As a kid I always pricked the peppercorn from the maalpua and wondered why Ma adds it…but now I know it simply takes the simple maalpua to a new level in distinctive taste. So here is my take on the Maalpua.
Whole wheat flour 100grams, palm Jaggery 100grams, peppercorns 7/8, salt to taste. Ghee for deep frying. Water to soak in the jaggery approximately 200/300 ml. Refined flour /maida 1 – 2tabsp optional.
Soak the jaggery in water the previous night so that is softens and dissolves. In a mixing bowl take the whole wheat flour, season it with salt, add the whole peppercorn. Stir in the jaggery water till it becomes runny like that of crepes. Heat ghee in a broad pan and pour a laddle full of maalpua mix. If the Maalpua flutters and disintegrates add a couple of tabsp of maida.
Laddle after laddle pour in to make small soft yet crispy on the edge maalpuas. Bite into the hot soft centre with a surprise taste of peppercorn which instantly brings in the hot element to the sweet maalpua.
Serve hot with Mathaa (spiced and tempered buttermilk).