Corn Panki ( Non- Fried Snacks )
by Tarla Dalal
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Corn panki is a popular gujarati snack made of a corn and rawa mixture that is cooked between two banana leaves – pankis lure the diner with the innate aroma of fresh leaves which get incorporated into the pankis when they are cooked. In fact, pankis get their name because they are made in a paan (leaf). The rawa and corn combination is used in a different way to make this novel snack, which is very healthy as it is steamed. And of course, it is extremely tasty too, with coriander and green chillies enhancing the flavour further.
- Combine the corn, semolina, coriander, green chillies, oil and salt together in a bowl and mix well.
- Apply a little oil on one side of each corn leaf and keep aside.
- Put 2 tbsp of the batter on one half of the greased side of a corn leaf and spread it evenly.
- Fold the other side over the batter.
- Cook on a non-stick pan or a tava (griddle) using oil till light brown spots appear on the leaves and the panki in between peels off the leaf easily.
- Repeat with the remaining ingredients to make more pankis.
- Serve immediately with the green chutney.
- You can cook 3 to 4 pankis at one time on a tava. The leaf used should be old, and if the mixture is too watery, add besan.
Nutrient values per panki
|Vitamin A||45.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||2 mg|
|Folic Acid||11.4 mcg|
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