Bhaja Malpoa
Crispy malpoas are good as dessert or for festive meals.
Cooking
In a bowl, mix together all the ingredients except oil. Using your hands, make a smooth batter free of lumps.
Heat the oil to smoking in a kadhai. Turn the flame down to medium. Using a ladle, pour in a full measure of the batter into the oil. The size of the ladle will be proportional to the size of the malpoas, use larger ladle for bigger malpoas.
approximately 2-3 minutes until deep brown on medium heat. Flip over and fry other side to deep
Remove and keep aside.
Serving Suggestions
Serve malpoas hot. Garnish with a few raisins (Kismis).
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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