Topped Corn Panki

Ingredients list for Topped Corn Panki

• 1 cup Corn kernels crushed
• 1/4 cup Refined flour (maida)
• 1/4 cup Semolina (rawa/suji)
• 2 teaspoon Ginger-garlic paste
• 1/2 teaspoon coriander leaves chopped
• 1/2 cup Capsicum chopped
• 1/2 teaspoon Fruit salt
• 3 tablespoons Yogurt
• to taste Salt
• 3 tablespoons Oil
• 1/4 cup Red capsicum chopped
• 1/4 cup Carrot grated
• 2 Green chillies finely chopped

Method

1. To make the batter; in a bowl mix together crushed corn, refined flour, semolina, ginger garlic paste, coriander leaves, capsicum, fruit salt, curd and salt.
2. Add ¼ cup water and mix well. Set aside for half and hour.
   To make the pankis, cut the corn leaves into three inch circles. Apply little oil to it. Spread a spoon full of the mixture and spread evenly.
3. Top with grated carrots, red capsicum and green chillies. Cover with another leaf.Heat a non stick tawa and cook the panki on low heat till both the sides of the leaf is golden brown. Serve hot.