यसरि बनाउनुस मालपुवा कहिले फुटदैन। How to Make Malpua at Home
यसरि बनाउनुस मालपुवा कहिले फुटदैन। How to Make Malpua at Home is a medium Nepali recipe that serves 4. 450 calories per serving. Recipe by Rita's Kitchen on YouTube.
Prep: 37 min | Cook: 35 min | Total: 1 hr 27 min
Cost: $3.95 total, $0.99 per serving
Ingredients
- 500 g All-Purpose Flour (sifted)
- 250 g Semolina (fine semolina (samoline))
- 250 g Granulated Sugar (white sugar)
- 1 Tbsp Fennel Seeds (whole seeds)
- 0.5 tsp Cardamom Powder (ground green cardamom)
- 1 tsp Baking Powder (double‑acting)
- 200 ml Lukewarm Water (add gradually to achieve thick batter)
- 1 L Vegetable Oil (for deep frying, at least 2‑inch depth)
Instructions
Measure Dry Ingredients
Weigh 500 g all‑purpose flour, 250 g semolina, 250 g sugar, 1 Tbsp fennel seeds, ½ tsp cardamom powder, and 1 tsp baking powder into a large mixing bowl.
Time: PT5M
Combine Dry Ingredients
Stir the measured dry ingredients together until evenly distributed.
Time: PT2M
Add Lukewarm Water Gradually
Pour lukewarm water a little at a time, mixing continuously, until a thick batter forms. The batter should be thicker than pancake batter because the sugar will thin it when it melts.
Time: PT5M
Knead the Batter
Mix and knead the batter for 4–5 minutes until it is smooth, glossy, and free of lumps.
Time: PT5M
Rest the Batter
Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for at least 20 minutes (overnight is ideal for extra fluffiness).
Time: PT20M
Heat the Oil
Pour 1 L vegetable oil into the wide pan, ensuring a depth of about 2 inches. Heat over medium‑high heat until the oil reaches roughly 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry the Malpuwa
Using a spatula, gently drop a ladleful of batter into the hot oil. The batter should puff up and rise on its own. Fry 2–3 minutes on the first side until golden brown, then flip and fry another 2–3 minutes.
Time: PT30M
Temperature: 350°F
Drain and Serve
Remove the fried malpuwa with a slotted spoon and place on paper towels to absorb excess oil. Serve warm with mutton curry or a vegetarian potato‑cauliflower curry.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 5 g
- Carbohydrates
- 60 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (will change texture)
- Instead of Semolina: Cornmeal, Fine rice flour
- Instead of Granulated Sugar: Jaggery, Brown sugar
- Instead of Fennel Seeds: Anise seeds
- Instead of Cardamom Powder: Ground cardamom pods
- Instead of Baking Powder: Baking soda + cream of tartar (1/4 tsp + 1/2 tsp)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Large Mixing Bowl
- Measuring Cups and Spoons
- Whisk or Wooden Spoon
- Wide, Deep Frying Pan
- Spatula (long‑handled)
- Paper Towels
- Plate or Tray
- Stove
Critical Steps — Do Not Skip
- Achieving a smooth, thick batter without lumps.
- Resting the batter for at least 20 minutes.
- Maintaining oil temperature around 350°F to prevent bursting or soggy interiors.
Chef Tips from the Video
- Use lukewarm water to help the gluten relax and produce a softer texture.
- Sift the flour and semolina together for a lighter batter.
- Cover the batter during resting to prevent a skin from forming.
- Dry the fried malpuwa on paper towels immediately to keep them crisp.
Troubleshooting
Batter is too thin and spreads flat in the oil.
Add a tablespoon of flour at a time until the batter thickens; it should hold its shape when dropped.
Malpuwa bursts and oil seeps inside.
Ensure the oil is at the correct temperature (350°F). If too hot, lower the heat and let the oil settle before adding more batter.
Batter sticks to the pan.
Make sure the oil is hot enough before adding batter; a small test drop should rise immediately.
Malpuwa is pale and undercooked inside.
Fry at medium heat, allowing the interior to cook through; flip after the first side shows a golden brown circle.
Storage
Refrigerator: Store in an airtight container for up to 5 days; reheat briefly before serving.
Freezer: Freeze in a single layer, then transfer to a zip‑top bag for up to 1 month. Reheat in oven.
Room temperature: Best consumed the same day; can keep at room temperature for up to 2 days in a sealed container.
Make-Ahead Tips
- The batter can be prepared the night before and kept covered at room temperature for a fluffier texture.
- Fry the malpuwa just before serving for maximum crispness; reheating in a hot oven restores crunch.
Frequently Asked Questions
What is the cultural significance and history of Malpuwa in Nepali cuisine?
Malpuwa is a traditional sweet fried bread prepared during Nepali festivals such as Holi, Mother’s Day, and other religious celebrations. It symbolizes hospitality and is enjoyed by people of all ages, often served alongside hearty curries.
What are the traditional regional variations of Malpuwa in Nepal?
In the hilly regions of Nepal, Malpuwa may be flavored with additional spices like clove or nutmeg, while in the Terai region the batter can be slightly thinner and fried in mustard oil for a distinct aroma.
How is Malpuwa traditionally served in Nepali households?
Malpuwa is typically served hot, paired with rich meat curries such as mutton or goat, or with vegetarian potato‑cauliflower curry. It is placed on a platter and eaten with the hands as part of the festive spread.
During which occasions is Malpuwa traditionally prepared in Nepali culture?
Malpuwa is most commonly prepared for Holi, Mother’s Day (Mata Tika), and other religious festivals like Dashain. It is also made for family gatherings and special celebrations.
What makes Malpuwa special or unique in Nepali cuisine?
The unique puffed texture that rises on its own in hot oil, combined with the aromatic blend of fennel and cardamom, sets Malpuwa apart from other fried breads. Its slightly sweet flavor balances spicy curries perfectly.
What are the most common mistakes to avoid when making Malpuwa at home?
Common errors include using water that is too cold, which prevents a smooth batter; frying at too high a temperature, causing the outside to brown while the inside stays raw; and adding too much batter at once, which can make the bread burst and become oily.
Why does this Malpuwa recipe use lukewarm water instead of cold water?
Lukewarm water helps the gluten relax, creating a smoother batter that puffs evenly in the oil. Cold water can lead to a stiff batter that does not rise properly.
Can I make Malpuwa ahead of time and how should I store it?
Yes, you can prepare the batter the night before and keep it covered at room temperature. Fried Malpuwa can be stored in an airtight container at room temperature for up to two days or refrigerated for five days; reheat in a hot oven to restore crispness.
What texture and appearance should I look for when frying Malpuwa?
A properly fried Malpuwa should puff up, develop a golden‑brown circular spot on the bottom, and have a crisp exterior while remaining soft inside. The surface should be smooth, not soggy or overly oily.
How do I know when Malpuwa is done cooking?
When the first side shows a distinct golden brown circle (about 2‑3 minutes), flip it. After another 2‑3 minutes on the other side, the bread will be fully cooked and puffed.
What does the YouTube channel Rita's Kitchen specialize in?
The YouTube channel Rita's Kitchen specializes in traditional South Asian home cooking, focusing on authentic Nepali and Indian recipes that are easy to follow for everyday home cooks.
How does the YouTube channel Rita's Kitchen's approach to Nepali cooking differ from other Nepali cooking channels?
Rita's Kitchen emphasizes clear, step‑by‑step instructions with practical tips for home kitchens, such as managing batter consistency and oil temperature, whereas many other channels focus more on visual presentation than detailed technique.
Last updated: August 30, 2026
