RECIPE: Bohri Malfua
By Zeenat Iqbal Hakimjee
Suji (semolina) ½ or ¾ cups
Atta 1 cup
Sugar (enough to sweeten)
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.