GOLDEN BROWN DELIGHT
Sri Lankan Malu Paan is the ultimate snack-time MVP! Imagine this: a warm, fluffy bun with just the right touch of sweetness, and inside, a spicy, tangy fish filling that’s ready to blow your taste buds away. The filling is a mouthwatering mix of mackerel, onions, green chilies, and a whole bunch of flavorful spices, all packed into one delicious bite.
This was a childhood staple for me, and it always felt like a treat whenever my dad would bring some home from the local Tamil bakery. We weren’t the McDonald’s road trip kind of family—we did the classic malu paan stop. And honestly, I’m not complaining, because these buns have a special place in my heart.
It’s like a hug in every bite! Whether you’re sipping tea, on a road trip, or just need a snack that hits the spot, Malu Paan’s got your back. Trust me, once you start, it’s hard to stop at just one!
TIPS & TRICKS
Tip #1: You can substitute the milk for 1/4 cup of butter + 1/2 cup of water instead. The dough will come out just as fluffy!
Malu Paan | Fish Buns
Ingredients
- 2 tbsp instant yeast
- 40 ml warm water
- 3 ¾ cup flour
- ¼ cup sugar
- 1 ½ tsp salt
- 185ml cream
- 150ml milk
- Vegetable oil for drizzle
- 2 egg (1 for egg wash)
- 1 can mackerel
- 2 potatoes
- ½ onion
- 3 green chili
- 8-10 curry leaves
- 4 cloves garlic
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp chili flakes
- 1 tsp salt
- ½ tsp black pepper
Directions
- Prepare the Dough:
Mix warm water and yeast, allowing it to foam for a few minutes. Then, combine with the remaining wet ingredients. - Gradually add the dry ingredients, and start kneading the dough. It doesn’t require much kneading—just enough to bring it together.
- Form the dough into a ball; it should be moist but not sticky. Drizzle with oil, cover, and let it rise for 1 hour.
- Prepare the Filling:
Boil and mash the potatoes. - In a pan, sauté curry leaves, green chilies, and garlic until fragrant. Add the onions and canned mackerel. Mash the mackerel into small pieces.
- Stir in the spices and mashed potatoes, then remove from heat and let the filling cool.
- Prepare the Buns:
Divide the dough into 60g portions (about 12 balls). - Roll each ball into a flat disc and place 1 tablespoon of filling in the center.
- Fold the sides three times to form a triangle.
- Arrange the buns on a baking tray, leaving about 2 inches between them. Let them rise for 15 minutes.
- Brush each bun with an egg wash.
- Bake at 425°F for 10 minutes, then flip and bake for an additional 2 minutes.
