2016 Jun 15
Cooking with Aunty D.
Our tea time snacks, also known as short eats are as popular as they can get. From the bakery down the road to the chun paan guys who comes in his tuk-mobile-bakery in the morning and evening, malu paan is a snack that’s loaded in their shelves. Ever thought this triangular goodness is too complicated to make? Well, let me prove you wrong.
- Flour 500g
- Milk 2tbsp
- Salt 5g
- Yeast 5g
- Sugar 25g
- Margarine 50g
- Mix the flour and yeast together. To that, add sugar, salt, milk and water to make a smooth dough.
- Finally add margarine and mix well until the dough is developed
- Let it rest for 20 min for fermentation.
- Break the dough into small balls and then let it rest again for another 10 min.
- Flatten these balls into triangular shaped structures using your hand or a rolling pin.
- Place the curry on top, and seal it. Maintain the triangular structure of it.
- Dust the baking pan with flour and place the malu paan on the tray and allow it to rest again for another 10 min.
- Egg Wash the malu paan and put it in the oven at 210°C for 20 min.
For the filling
- Boiled Potato 250g
- Boiled Tuna 250g
- Onion (big) 1
- Knorr Umbalakada Mix 1 tsp
- Curry Powder 1 tsp
- Chilli Powder ½ tsp
- Pepper Powder ½ tsp
- Curry Leaves
- Pandan Leaves (Rampe)
- Soy sauce
- Salt to taste
- Pour oil to a pan and add rampe, curry leaves, onion, potato, boiled tuna, soy sauce, curry powder, salt, chilli powder and Knorr Umbalakada mix.
- Let it cook for 2 minutes.
- Correct the seasoning.
Aunty D. is a full time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!