Corn and Coriander Panki
A wonderful snack to make when corn is in season. While the coriander and green chillies pep up the panki, the innate flavour is heightened by cooking it wrapped in banana leaves. Serve fresh and hot.
Servings
Prep Time
8
10
minutes
Cook Time
20
minutes
Servings
Prep Time
8
10
minutes
Cook Time
20
minutes
Ingredients
1
cup
grated sweet corn kernels
makai ke dane
1/4
cup
finely chopped coriander
dhania
2
tsp
Oil
salt to taste
1
tbsp
finely chopped green chillies
2
tbsp
semolina
rava
1/4
gram
cup besan
bengalflour
16
leaves
banana
(each of 5” roundels), kele ka patta
Oil for greasing
For Serving
green chutney
Instructions
Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well.
Apply a little oil on one side of each banana leaf and keep aside.
Place a banana leaf with the greased side facing upwards, pour 2 tbsp of the batter over it and spread it evenly.
Place another greased banana leaf with the greased side facing downwards over it and press it lightly.
Cook on a non-stick tava (griddle) till light brown spots appear on both the sides of the leaf and the panki in between peels off the leaf easily.
Repeat steps 3 to 5 to make 7 more pankis.
Serve immediately with green chutney.
Recipe Notes
You can cook 2 to 3 pankis at one time on a tava.