Corn Panki Video by Tarla Dalal

Corn Panki Video 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.


Recipe Description for Corn Panki

Preparation Time: 
Cooking Time: 
Makes 8 pankis
Show me for pankis


For Corn Panki
1 cup grated sweet corn cob
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
2 tbsp semolina (rava / sooji)
1/4 cup besan (bengal gram flour)
salt to taste
16 banana leaves (kele ka patta) for cooking
oil for greasing

For Serving With Corn Panki
green chutney


For corn panki

  1. To make {span class="bold1"}corn panki{/span}, combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well.
  2. Apply a little oil on one side of each banana leaf and keep aside.
  3. Put 2 tbsp of the batter on one half of the greased side on a banana leaf and spread it evenly.
  4. Place another greased banana leaf with the greased side facing downwards over it and press it lightly.
  5. Cook on a non-stick pan or a tava (griddle) till light brown spots appear on the leaves and the panki in between peels off the leaf easily.
  6. Repeat with the remaining batter to make 7 more pankis.
  7. Serve the {span class="bold1"}corn panki{/span} immediately with green chutney.

Handy tip:

  1. You can cook 3 to 4 pankis at one time on a tava.

See step by step images of Corn Panki Recipe

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