500 gm Wholemeal Wheat flour

375 gm Jagry

4 tbsp Oil

500 ml water

1 lt of oil for frying

2 tsp ground black paper

1 tsp whole black paper

Method:

Soak Jagry in the water to let it melt. If Jagry is too hard, break it in the small pieces to make the process quicker.

In a quite bit bowl, take flour and add oil in the flour. Now add Jagry water to the flour and let it ferment it for 5 to 6 hours. After 5 to 6 hours, add grounded black paper and whole black paper. If you want to avoid biting in the back paper, you can replace whole black paper with grounded one.

Now take heavy bottom frying pan and fill with 1 litter oil. Let it heat the oil. If the consistency of the batter is really thick add more water to the batter. It should be runny but not too watery. If you are not sure, make one or two and add water as require.

To make malpua, once the oil is hot, add a laidel full of batter to the oil by pouring it in the hot oil. You probably can make three four in one go, which is depend on the size. I normally make them about size of 1 to 1.5 in of rough size like a cookie.

Let the malpua cook on one side for about 2 to 3 min before turning it over. Be very careful while turning the malpua as oil is very hot. After turning it other side let it cook for another 2 to 3 min. Now take malpua out one or two at a time with a kind of slotted spoon or round skimmer. Now take another similar spoon and press malpua down with the back of the second slotted spoon or round skimmer as much as you can to squeeze the excess oil out from the malpua.

Take the out on double kitchen paper. Repeat the process. To get more oil out, move them to a new paper towel and sprinkle with poppy seeds.

Enjoy hot or cold, with a cup of milk. Warm one with vanila ice cream is yummy!