RECIPE: Bohri Malfua




By Zeenat Iqbal Hakimjee


Suji (semolina) ½ or ¾ cups

Atta 1 cup

Sugar (enough to sweeten)

1 egg

Water to soak in for semi-thick consistency


Soak suji, atta and sugar in water overnight for semi thick consistency.

Add egg and whisk in the morning before frying

Take oil in frying pan, heat, take ladle and pour till a circle of batter forms in frying pan when golden brown turn side when both sides are golden brown it is ready to eat relish with Balai mixed with honey.