Steps to Make Ultimate ‘Panki’: A Traditional Gujarati Snacks Recipe

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ‘panki’: a traditional gujarati snacks recipe. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

‘Panki’: A Traditional Gujarati Snacks Recipe is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. ‘Panki’: A Traditional Gujarati Snacks Recipe is something which I have loved my entire life.

Panki is basically authentic Recipe of South Gujarat. This is very healthy and light food to have. While pankis made with rice flour batter are the most common, other varieties are prevalent, and you're welcome to try your own too! it is worth noting that the presentation of the panki with the banana leaf adds a great deal of aroma as well as visual appeal to Rice Panki ( Gujarati Recipe). by Tarla Dalal. A traditional snack or breakfast recipe from Gujarati cuisine made with rice flour.

To begin with this recipe, we have to first prepare a few ingredients. You can cook ‘panki’: a traditional gujarati snacks recipe using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make ‘Panki’: A Traditional Gujarati Snacks Recipe:

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

Chef Ruchi Bharani brings you a traditional Gujarati snack called panki with the aroma of fresh banana leaves. Panki is named so as its batter is cooked between the banana leaves. One of the most common snacks of the Gujaratis are the Dhoklas that we can't really miss. Corn Panki,authentic and famous Gujarati snack!

Instructions 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

One of the most common snacks of the Gujaratis are the Dhoklas that we can't really miss. Corn Panki,authentic and famous Gujarati snack! Learn how to make Vegetable Panki at home with Chef Nupur Sampat on Rajshri Food. Panki is a traditional snack recipe made by applying gram flour on a banana leaf. Chef Nupur Sampat gives it her own twist.

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