‘Panki’: A Traditional yet, a 'Lost' Gujarati Snacks Recipe

Name: ‘Panki’: A Traditional yet, a 'Lost' Gujarati Snacks Recipe
Total time: 5400 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 Cup Rice Flour; 1/2 Cup Plain Curd (preferably Sour); 1 tsp Ginger & Green Chilli Pastes; 1 tsp Garlic Paste (Optional); 1/2 Cup Freshly Chopped Coriander Leaves; 2 tbsps Cooking Oil (Any); 1/4 tsp Hing/Asafoetida; 1/4 tsp Turmeric Powder; To Taste Salt; 1 Sachet ENO (or Any Fruit Salt); 12 Small Banana Leaves: Cut into pieces of about- 6”x6” (approx)

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

This is absolutely a lost recipe from the land & is mostly the traditional one & is available with many other varieties as well with certain twists & turns but what I’ve shown you is the most conventional and traditional recipe for the same...

It’s cooked in between the two slices/pieces of the banana leaves (Kela-Pan) hence, the name PANKI has been derived from the same👍 💁‍♀️

#GA4
#Week4
#Gujarati

It’s cooked in between the two slices/pieces of the banana leaves (Kela-Pan) hence, the name PANKI has been derived from the same👍 💁‍♀️

#GA4
#Week4
#Gujarati

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

It’s cooked in between the two slices/pieces of the banana leaves (Kela-Pan) hence, the name PANKI has been derived from the same👍 💁‍♀️

#GA4
#Week4
#Gujarati

It’s cooked in between the two slices/pieces of the banana leaves (Kela-Pan) hence, the name PANKI has been derived from the same👍 💁‍♀️

#GA4
#Week4
#Gujarati

Saved

Ingredients

1 hr 30 mins (p

2 people

1 CupRice Flour
1/2 CupPlain Curd (preferably Sour)
1 tspGinger & Green Chilli Pastes
1 tspGarlic Paste (Optional)
1/2 CupFreshly Chopped Coriander Leaves
2 tbspsCooking Oil (Any)
1/4 tspHing/Asafoetida
1/4 tspTurmeric Powder
To Taste Salt
1 SachetENO (or Any Fruit Salt)
12Small Banana Leaves: Cut into pieces of about- 6”x6” (approx)

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Steps

1 hr 30 mins (p

1

To make the Panki Batter: In a mixing bowl- add in the sifted rice flour, ginger-chilli pastes, garlic paste (optional), Hing, oil, turmeric powder, coriander leaves & yoghurt & give it all a nice mix with a whisker
2

Add about 1 Cup of Water for the batter- its pouring consistency should be just like any Dosa batter & it can easily be spread on the banana leaves
3

Now, when the desired consistency is derived- add to it the salt & the ENO fruit salt & mix it all properly unto well incorporated. Our Panki batter’s ready now, keep it aside to soak in for at least an hour (a little more is always good for this actually)
4

To make the Pankis: Cut the banana leaves in small square shapes (it should all be of equal size, more or less)- grease them all with some oil to prevent pankis sticking to that
5

On a hot Dosa tawa or similar- keep one small cut banana leaf (greased side on top), spread 2 tbsps of the batter evenly, over it- cover it with another banana leaf (greased side on the batter) & let it roast on over the low flame at least for about 1.5-2 mins per side
6

Cook, until you get a few brown spots on the Panki (VVI), The Pankis will be done when the batter starts leaving the Banana Leaf...Serve them HOT, keeping it in the Banana Leaves itself (Ensure that you don’t remove the banana leaves once they’re cooked- Authentically, Pankis are served on that only & I too would suggest you all, that) with some Coriander-Curd-Mint Chutney or any other of your choice
7

Enjoy pankis enjoy gujarat

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Anamika Banerjee @LadyLazarrus_9663

on October 08, 2020 12:57

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻