In my Restaurant Special Series, I’m bringing you the flavours of some of the most iconic restaurants, recreating their signature dishes right in your own kitchen. Today, we’re diving into a beloved classic from 𝐒𝐰𝐚𝐭𝐢 𝐒𝐧𝐚𝐜𝐤𝐬, the legendary Mumbai eatery known for its authentic Gujarati cuisine and vibrant culinary creations.
One dish that never fails to capture hearts at 𝐒𝐰𝐚𝐭𝐢 𝐒𝐧𝐚𝐜𝐤𝐬 is their 𝐏𝐚𝐧𝐤𝐢 —a delicate, flavourful snack made from rice flour and steamed between fragrant banana leaves. The light yet satisfying texture, combined with the perfect blend of spices, makes it an irresistible appetizer. The dish is served with tangy chutney and crispy fried green chilies that add the perfect zing to every bite.
This is more than just a recipe, it’s a way to bring the magic of 𝐒𝐰𝐚𝐭𝐢 𝐒𝐧𝐚𝐜𝐤𝐬 right into your own home, so let’s dive into this delightful creation and experience the taste of Mumbai with every bite!
| Course | Appetizer |
| Servings | 3 – 4 persons |
| Preparation Time | 10 minutes + 1 hour resting |
| Cook time | 10 minutes |
Ingredients for the Panki |
|
| 1½ cups | Rice flour |
| ½ tbsp. | Ginger paste |
| ½ tbsp | Garlic paste |
| ½ tbsp. | Green chili paste |
| ½ tsp | Turmeric powder |
| ¾ cup | Sour curd (khatta dahi) |
| 1 tbsp | Roasted jeera (cumin seeds) |
| A Pinch of | Hing (asafoetida) |
| Salt to taste | |
| 1 tbsp | Eno fruit salt |
| Oil for cooking | |
| Banana leaves for cooking | |
| Fried green chilies | |
To serve |
|
| Green chutney | |
| Fried green chilies | |
Instructions for the Panki |
|
| 1 | In a bowl combine the flour, turmeric, curd, green chili paste, ginger paste, garlic paste, cumin seeds, hing and salt. Mix well and add water to make a smooth batter. Let batter rest covered for 1 hour. |
| 2 |
Mix the batter again and add eno fruit salt. |
| 3 |
Cut the banana leaves into rectangle or square pieces and apply a little oil to one side of each leaf. |
| 4 | Heat the tawa on low flame. |
| 5 | Place a piece of banana leaf with the oiled side facing up on the tawa |
| 6 | Spread a ladleful of batter evenly over the leave and place another oiled leaf on top of it. |
| 7 | Cook panki on low flame, flipping it carefully. (check once it should be a bit set before flipping it over). Cook on both sides, until brown spots appear on the leaves. |
| 8 | Serve hot with chutney and green chilies. |
