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).
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:
- Prepare the roll mix dough (according to the instructions on the box) and leave dough to rise in a warm place.
- 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.
- Drain the can of tuna and save juice for later.
- Heat olive oil in a skillet over medium heat.
- Add diced ginger and garlic.
- Stir and add onions, serrano chili, curry powder and cinnamon.
- Cook until the onions turn clear / translucent.
- Add the tuna and stir.
- Cook for about 3 minutes then add the liquid that you drained from the can of tuna.
- Stir and cook until liquid has reduced and mixture is thick.
- Add salt, pepper, and cardamom.
- Stir well then remove from heat.
- Add potatoes and mix well.
- Punch down the roll dough and divide into 25 to 30 rolls.
- Roll out each roll on a floured surface so the roll is circular and flat.
- Add the tuna filling to the center of each roll (about 2 tbsp) and pull dough around filling to form a ball.
- Place on a greased baking pan.
- Cover rolls with a damp towel and let them rise for about 15 minutes.
- Remove towel and brush rolls with egg yolk.
- Bake the malu paan rolls at 375 degrees fahrenheit for about 20 to 25 minutes until they start to turn golden brown.
- Serve with chili sauce (see below).
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:
- Mix together all ingredients.
- Heat mixture over medium heat for 5 to 10 minutes until it starts to boil then remove from heat.
Sri Lanka
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