How thin should the panki batter be?

It should be thinner than standard chilla batter, loose enough to spread easily into a very thin layer but not watery enough to run off the leaf.

How do I know when the egg layer is cooked?

Open one packet and check that the egg looks just set with no wet patches; it should be soft, not dry or rubbery.

Why is my panki sticking to the leaf?

Usually the leaf was not greased enough, the batter was spread too thick, or the panki needed a few more seconds to release after setting.

Can I prepare the batter and egg mixture ahead of time?

Yes, but keep them separate and refrigerated. Stir the besan batter well before using, and cook the panki fresh for the best soft texture.

Can I store leftover Egg Panki?

It is best eaten hot, but leftovers can be refrigerated for a day and reheated gently on a pan; avoid microwaving too long or the egg may toughen.

Home / Recipes / gujarati / Egg Panki

gujaratiMediumeggetariandairy freenut free

Egg Panki

RATING

4.4/5(67)

TASTE SCORE

7/10

Thin gram flour pancakes layered with a lightly spiced egg mixture and cooked between banana leaves until fragrant. This Gujarati favorite is soft, delicate, and perfect as a light breakfast or snack.

PREP

20m

COOK

20m

SERVES

1 PIECE

201 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prepare the banana leaves.
1.Wipe the banana leaves clean and cut them into 8 medium rectangles.
2.Pass each piece briefly over a low flame or hot pan until pliable.
3.Lightly grease one side of each leaf with a little oil.
mix · ~6 min
Make the panki batter.
1.In a bowl, add chickpea flour, rice flour, turmeric powder, red chili powder, asafoetida, and half the salt.
2.Pour in water little by little and whisk to a smooth, thin batter with no lumps.
3.Stir in half the green chili, half the ginger, and 1 tbsp cilantro.
TIPThe batter should be thinner than chilla batter so it spreads easily into a delicate layer.
mix · ~3 min
Whisk the egg mixture.
1.Crack the eggs into another bowl.
2.Add the remaining green chili, remaining ginger, remaining cilantro, and the rest of the salt.
3.Whisk well until the mixture is evenly combined.
assemble · ~5 min
Layer the batter and egg on the leaves.
1.Place one greased banana leaf on the work surface, greased side up.
2.Spread a thin layer of batter over the center of the leaf.
3.Spoon a thin layer of egg mixture over the batter.
4.Cover with a second banana leaf, greased side down, and press gently.
fry · ~5 min
Cook the panki on a hot pan.
1.Heat a flat pan over medium heat and place the leaf packet on it.
2.Cook until the bottom leaf shows brown spots and the batter sets, about 2 to 3 minutes.
3.Flip carefully and cook the other side for 2 minutes.
TIPKeep the heat medium so the leaves char lightly and perfume the panki without burning.
assemble · ~7 min
Open and finish the panki.
Lift the packet off the pan and peel back the top banana leaf gently. If needed, cook for a few seconds more until the egg is just set. Repeat with the remaining batter and egg mixture.
serve
Serve hot straight from the leaf.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Warm the banana leaves just until flexible; overheated leaves tear and make flipping difficult.
2
Keep the besan batter quite thin so it spreads into a delicate sheet and cooks through before the egg overcooks.
3
Spread both batter and egg in thin, even layers, leaving a small border so they do not ooze out of the leaf packet.
4
Cook on steady medium heat; high heat scorches the leaves before the panki sets and picks up its aroma.
5
Peel the top leaf slowly while the panki is still hot, when it releases most cleanly from the greased surface.
6
If making multiple batches, whisk the batter between each one because chickpea flour settles quickly at the bottom.
7
Serve immediately from the leaf for the softest texture; the panki firms up as it sits.