‘Panki’: A Traditional Gujarati Snacks Recipe

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, ‘Panki’: A Traditional Gujarati Snacks Recipe. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make ‘Panki’: A Traditional Gujarati Snacks Recipe is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook ‘Panki’: A Traditional Gujarati Snacks Recipe estimated approx 1 hr 30 mins (prep to dish).

To get started with this recipe, we have to first prepare a few ingredients. You can have ‘Panki’: A Traditional Gujarati Snacks Recipe using 11 ingredients and 7 steps. Here is how you can achieve that.

This is absolutely a lost recipe from the land & is mostly the traditional one & is available with many other varieties as well with certain twists & turns but what I’ve shown you is the most conventional and traditional recipe for the same...

It’s cooked in between the two slices/pieces of the banana leaves (Kela-Pan) hence, the name PANKI has been derived from the same

#GA4
#Week4
#Gujarati

Ingredients and spices that need to be Take to make ‘Panki’: A Traditional Gujarati Snacks Recipe:

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

Instructions to make to make ‘Panki’: A Traditional Gujarati Snacks Recipe

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

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