Tuesday, June 30, 2009

Pangi/Panki

My visit to Indian stores or oriental stores often results in some forgotten delicacies. Like the other day, I found these beautiful banana leaves at our oriental stores. They were in the frozen section. I bought them immediately. Two wonderful recipes came to my mind: Paangi and Patra ni Machchi.

We call this banana leaves wrapped rice flat bread as "Pangi" - paa-na-gi - in Marathi or "Panki" - paa-na-ki - in Gujarati. The banana leaves give a wonderful flavor and also a nice design on this humble bhakri.

Pangi or Panki - (makes 5)
Banana leaves wrapped flat bread
Ingredients
1 cup rice flour
salt to taste
water as needed

Method
1. Heat a griddle/tawa or pan.
2. Mix rice flour and salt. Knead to a dough using water as needed. The dough should not be too thick. Make 5 balls.
3. Take one banana leaf. Using wet hand, flatten one ball of rice dough to make bhakri or roti.

4. Lift the entire banana leaf carefully and place on the preheated tawa. Cover with another banana leaf. On top, cover with a lid.
5. Let it cook on medium flame for about 2-3 minutes or till the banana leaf underneath appears roasted/burnt.
6. Flip the banana leaves parcel using a tong and cook on the other side.
7. Serve immediately.
Note -
1. I found banana leaves in the frozen section of our oriental stores.

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