How to Prepare Tasty ‘Panki’: A Traditional Gujarati Snacks Recipe

‘Panki’: A Traditional Gujarati Snacks Recipe. Read Customer Reviews & Find Best Sellers. Panki is a traditional Gujarati snack made with rice flour, urad flour, ginger and green chillies. It is a thin savory pancake kind of snack that is cooked between plantain leaves or banana leaves.

A batter consisting of rice flour and spices is spread between two banana leaves and is then cooked on a tawa. This is a very healthy and light food to have. The recipe is very simple and easy to prepare. You can cook ‘Panki’: A Traditional Gujarati Snacks Recipe using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of ‘Panki’: A Traditional Gujarati Snacks Recipe

1. It's 1 Cup of Rice Flour.
2. Prepare 1/2 Cup of Plain Curd (preferably Sour).
3. It's 1 tsp of Ginger & Green Chilli Pastes.
4. You need 1 tsp of Garlic Paste (Optional).
5. Prepare 1/2 Cup of Freshly Chopped Coriander Leaves.
6. You need 2 tbsps of Cooking Oil (Any).
7. Prepare 1/4 tsp of Hing/Asafoetida.
8. It's 1/4 tsp of Turmeric Powder.
9. It's To Taste of Salt.
10. You need 1 Sachet of ENO (or Any Fruit Salt).
11. Prepare 12 of Small Banana Leaves: Cut into pieces of about- 6”x6” (approx).

Panki is nothing but a gujarati snacks recipe prepared from rice flour, urad dal flour, banana leaves and some other spices. This is a traditional gujarati recipe which is really very simple and easy to make plus requires very less time to cook is well. It is also well known as rice panki in gujarat. To make green peas panki, combine the rice flour, urad dal flour, green peas, coriander, green chillies, salt, cumin seeds powder and ¾ cup of water in a deep bowl and mix well to make a batter of dropping consistency.

‘Panki’: A Traditional Gujarati Snacks Recipe step by step

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.

When the bubbles form, mix gently. Sieve the rice flour and add all the ingredients and knead into a soft dough. Roll out small pankis on plastic sheet. Heat a tava and grease with oil and cook the panki till golden brown from both the sides. In a bowl, fold in rice flour to the chilli-ginger paste.