Topped Corn Panki Recipe

This recipe is contributed by Member Breny Thakker.

Main Ingredients : Corn kernels, Refined flour (maida)

Cuisine : Indian

Course : Starter

Topped Corn Panki

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Topped Corn Panki Recipe - How to make Topped Corn Panki

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Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Corn kernels crushed1 cup

  • Refined flour (maida) 1/4 cup

  • Semolina (rawa/suji) 1/4 cup

  • Ginger-garlic paste 2 teaspoon

  • coriander leaves chopped1/2 teaspoon

  • Capsicum chopped1/2 cup

  • Fruit salt 1/2 teaspoon

  • Yogurt 3 tablespoons

  • Salt to taste

  • Oil 3 tablespoons

  • Red capsicum chopped1/4 cup

  • Carrot grated1/4 cup

  • Green chillies finely chopped2

Method

Step 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.

Step 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.

Step 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.

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