Malpua is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal and Bangladesh. It is a very popular dish of Odisha.

Apart from other dishes like Pheni, Rabdi, Kheera sara and other cheese or chhena based items malpua is one of the most popular buyouts in the streets of Puri in Odisha. Malpuas are also prepared in Odia homes during Raja sankranti.

Malpua is a popular sweet to make on the Hindu religious occasion of Holi, a festival of colours. At some places holi festival is incomplete without Malpuas. They use to have malpua as breakfast on the day of holi. Malpua along with mutton curry is served in many non-vegetarian Maithil homes during Holi.

Malpua is a famous dish during the Muslim holy month of Ramadan.

Malpua in northern India, particularly in Uttar Pradesh, Bihar and Rajasthan, don't contain fruit. There are several variations, using some or all of the following ingredients: maida (refined flour/all purpose flour), semolina, milk, and yogurt.

The batter for malpua in some areas is prepared by crushing ripe bananas or (in Bangladesh) coconut, adding flour, and water or milk. The mixture is sometimes delicately seasoned with cardamoms. It is deep fried in oil, and served hot.

In Odisha the Malpua fritters are dipped in syrup after they are fried.

The Bihari version of this dish has sugar added to the batter prior to frying.

Malapua in Nepal also known as Marpa is specially made in the Kathmandu Valley which uses maida, mashed up ripe bananas, fennel seeds, pepper corns, milk and sugar into a batter and prepared in a similar way as in India.

Malpuas are crispy from the edges and soft and fluffy from the inside. At some places malpuas are served with creamy rabdi (an Indian dessert).

My family likes Malpua a lot. Sometimes to have them with rabdi or sometimes a such. It's easy to make and tastes very delicious.

  Recipe Servings: 3 - 4
  Cooking time: 30 Minutes


  • Maida/All-purpose flour - 1/2 cup
  • Rice flour - 1/2 cup
  • Suji (Semolina) - 2 tbsp
  • Fennel seeds (saunf) - 1 tsp
  • Grated Coconut - 1 tbsp
  • Almonds (finely chopped) - 1 tsp
  • Cashew (finely chopped) - 1 tsp
  • Raisins (finely chopped) - 1 tsp
  • Sugar - 1/2 cup
  • Milk - 1/2 cup
  • Oil or ghee (for frying) - as required


  • Take maida (all purpose flour) and rice flour in a bowl. Add suji (semolina), fennel seeds, grated coconut, finely chopped almonds, finely chopped cashew, finely chopped raisens and sugar into it. Mix it well.

  • Add milk into the mixture and mix it well. The batter should be of flowing consistency and should not have any lumps.

  • Keep the batter aside for about 30 minutes.

  • Heat oil/ghee in a pan or kadai over a medium flame.

  • Once the oil gets hot, pour a ladleful of the mixture in the oil. Keep the flame to  medium and cook till it is light brown on both sides.

  • The batter spreads as per its consistency. You may add milk or maida (all purpose flour) at this stage as required.

  • take out the cooked malpua and drain the excess ghee or oil.

  • Drain Malpuas on kitchen/paper towel to absorb excess oil.

  • Serve them hot.