Topped Corn Panki


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Tasty, yummy delicious panki with aroma of corn leaves. Looks really colorful with toppings. Easy to make and basic batter can be made in advance.

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Preparation Time:    Cooking Time:     Makes 4 to 5 servings
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For The Batter
1 cup sweet corn kernels (makai ke dane)
1/4 cup plain flour (maida)
1/4 cup semolina (rava)
2 tsp ginger-green chilli paste
1/2 cup chopped coriander (dhania)
1/2 cup chopped capsicum
1/2 tsp fruit salt
3 tbsp curds (dahi)
salt to taste

Other Ingredients
5 corn leaves (makai ke patte)

To Be Mixed Together For Topping
1/4 cup grated carrot
1/4 cup chopped red capsicum
1/2 tsp chopped green chillies

For the batter

  1. Crush the corn kernels slightly in a blender and keep aside.
  2. Combine all the ingredients along with the corn and mix well.

How to proceed

  1. Cut the corn leaves into 3" square pieces and keep aside.
  2. Take a corn leaf and grease it with little oil.
  3. Spread a spoonful of batter on it and put desired amount of topping on it.
  4. Cover with another greased corn leaf.
  5. Cook on a hot tava from both sides until leaves get brown spots on it.
  6. Serve hot with with chutney and ketchup.

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This recipe was contributed by Breny Thakker on 16 Jul 2011

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