Hariyali Corn Stuffed Panki


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Hariyali Corn Stuffed Panki is a different version of traditional plain `Panki`. An healthy snack which can be served as a breakfast or as a meal along with a bowl of soup. It can be equally enjoyed with tea or coffee.

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Hariyali Corn Stuffed Panki recipe - How to make Hariyali Corn Stuffed Panki

Preparation Time:    Cooking Time:    Total Time:     20Makes 20 pankis
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For The Batter
ragi (nachni / red millet) flour
1/2 cup wheat flour
2 tbsp curds (dahi)
1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
2 tbsp sesame seeds (til)
a pinch of baking soda
2 tsp oil
salt to taste

To Be Mixed Together For The Filling
1/2 cup sweet corn kernels (makai ke dane)
1/2 cup finely chopped spinach (palak)
1/4 cup freshly grated coconut
2 finely chopped dates (khajur)
finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
2 tbsp coriander (dhania) leaves
1 tsp lemon juice
salt to taste

Other Ingredients
banana leaves (kele ka patta) cut into square pieces or roundels
  1. Combine all ingredients for the batter in a bowl, add enough water and mix well to make a thick batter.
  2. Apply a little oil on one side of each banana leaf and keep aside.
  3. Heat a non-stick tava, grease it with a little oil.
  4. Spread some batter on to a greased side of the banana leaf and spread it evenly to make a thin layer.Place it on the hot tava, sprinkle a little stuffing on it, cover with another banana leaf (oily side down) and cook till light brown spots appear on the the bottom banana leaf, flip the panki and c
  5. Repeat with the remaining ingredients to make 19 more pankis and serve hot in the leaves with oil and methia (gujarati pickle) masala or green coriander-coconut chutney or tomato ketchup.


  1. For a different flavour you can use Turmeric Leaves or Corn Cob Leaves instead of Banana Leaves.
  2. You can make a half moon shaped panki by spreading the batter on one half of the greased side of a round banana leaf, spread the filling on it and fold the other side over the batter.

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This recipe was contributed by MEENA SAVLA on 24 Oct 2013

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