Malu Paan

Malu Paan
Malu Paan is an appetizer commonly found in Sri Lanka and similar versions of it are also popular in India as well.

This recipe takes a little short-cut in that it uses roll mix that is readily available in most grocery stores. I used Pillsbury Roll Mix (see photo below).

Pillsbury Roll Mix

In addition to making the Malu Paan, you will also want to have at least one type of sauce for dipping. I have included the recipe for the sauce that is pictured here which is a sweet and spicy chili sauce.

Recommended Equipment:
deep fryer

Malu Paan Ingredients:
1 package roll mix
12 ounce can of tuna fish
1 small yellow onion, diced
3 green onions, diced
1 serrano chili, diced
1 medium potato boiled, skinned, and chopped
1 tspn curry powder
1 tspn cumin, ground
1 tspn cinnamon
1/2 inch pice of ginger, diced
4 cloves garlic, diced
2 tbsp olive oil
1 egg yolk
salt, pepper, and cardamom powder to taste

Malu Paan Preparation:
  1. Prepare the roll mix dough (according to the instructions on the box) and leave dough to rise in a warm place.
  2. Boil potato over medium high heat until potato will start to fall apart when you put a fork in it. Then turn of heat and drain the water.
  3. Drain the can of tuna and save juice for later.
  4. Heat olive oil in a skillet over medium heat.
  5. Add diced ginger and garlic.
  6. Stir and add onions, serrano chili, curry powder and cinnamon.
  7. Cook until the onions turn clear / translucent.
  8. Add the tuna and stir.
  9. Cook for about 3 minutes then add the liquid that you drained from the can of tuna.
  10. Stir and cook until liquid has reduced and mixture is thick.
  11. Add salt, pepper, and cardamom.
  12. Stir well then remove from heat.
  13. Add potatoes and mix well.
  14. Punch down the roll dough and divide into 25 to 30 rolls.
  15. Roll out each roll on a floured surface so the roll is circular and flat.
  16. Add the tuna filling to the center of each roll (about 2 tbsp) and pull dough around filling to form a ball.
  17. Place on a greased baking pan.
  18. Cover rolls with a damp towel and let them rise for about 15 minutes.
  19. Remove towel and brush rolls with egg yolk.
  20. Bake the malu paan rolls at 375 degrees fahrenheit for about 20 to 25 minutes until they start to turn golden brown.
  21. Serve with chili sauce (see below).
Sri Lankan Chili Sauce Ingredients:
12 ounce can tomato sauce
4 cloves garlic, minced
1 inch piece of ginger, diced
1 tbsp chili powder
1 cup sugar
1/8 cup vinegar
salt to taste

Sri Lankan Chili Sauce Preparation:
  1. Mix together all ingredients.
  2. Heat mixture over medium heat for 5 to 10 minutes until it starts to boil then remove from heat.
Sri Lankan Flag Sri Lanka

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...