Sanjeev Kapoor

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Topped Corn Panki  Recipe

This recipe is contributed by Member Breny Thakker.

Preparation Time : 11-15 minutes

Cooking time : 6-10 minutes

Servings : 4

Topped Corn Panki

Main Ingredients

Corn kernels, Refined flour (maida)





Level Of Cooking



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


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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