From Somebody Feed Phil · 2018- · Reconstructed
Panki
Serve when
Unwrap it at the table — the banana leaf should still be warm and fragrant when it's set down.
In the series
Season 7
- S7E1 · ~00:24:00 At Soam, chef Chintan Pandya shares one of his favorite dishes from childhood — panki, a savory chickpea-flour batter steamed between two banana leaves
In the series
Panki is a Gujarati home-cooking dish more than a restaurant showpiece, and chef Chintan Pandya sharing it with Phil at Soam is a personal gesture — a dish tied to his own childhood rather than a menu highlight, offered specifically because it means something to him.
Ingredients
Method
- Whisk the chickpea flour, water, ginger paste, green chili, turmeric, sugar, salt, and oil into a smooth, thin batter. Let it rest 15 minutes.
- Lightly oil one side of a banana leaf square. Spread a thin layer of batter over the oiled side, then cover with a second oiled banana leaf, oiled-side down, sandwiching the batter.
- Cook the sandwiched leaves on a hot flat griddle or tawa, pressing gently, until the batter inside is fully set and lightly speckled, 2 to 3 minutes per side.
- Peel back the top leaf carefully, or serve the panki still wrapped, and eat with green chutney.
Substitutions
- Banana leaves: A well-greased nonstick pan lid or a piece of parchment can stand in if banana leaves aren't available, though the leaf itself adds a subtle grassy aroma that's part of the dish's character.
- Chickpea flour: Besan is now widely sold in Indian grocers and many regular supermarkets; there isn't a good substitute since the batter's structure depends on it.