(The word paknam can be split into two - 'pak' means flat and 'nam' means press. This bread comes from “The Land of the Jewel” – Manipur, declares Nikesh.)
Yield: 1 paknam
Besan flour 400 grams
Onion (chopped) 100 grams
Coriander leaves (chopped) 50 grams
Dry red chilli (pounded) 20 grams
Dry fish 50 grams
Spring onion (chopped) 20 grams
Garlic chives (chopped) 20 grams
Turmeric powder 5 grams
Salt To taste
Turmeric leaves (large) As required
Cumin seeds 5 grams
Water As required
Method:
• First mix well the onion, spring onion, garlic chives, coriander leaves, dry fish (stomach part and head removed) by adding some salt.
• To the above mixture, add the flour and water and make a thick batter. Add turmeric and season with salt
• For a real Manipuri treat, you can add “Ngari” to it, which is a fermented fish widely available in Manipur.
• Now take the turmeric leaves and spread out the batter on the leaves in a desired form.
• Wrap it up in a rectangular shape and steam for about 30 minutes.
• Take it out of the steamer and place it on a hot tawa and put something heavy on top of it.
• Cook it on the tawa for 2 minutes on each side. The leaves may get burnt.
• Take it off the flame and unwrap it. Cut the paknam into 4-inch long rectangular pieces.
Made by a student of the Department of Culinary Arts, WGSHA, Manipal University
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