Pangi / Panagi / Panki is a light flat bread made from rice flour. It is extremely common and popular in the Konkan belt of Maharashtra where there is abundance of banana trees / plants. Rice is the most abundantly grown in the coastal area along with coconuts, supari (betel nut), kokum , kulith (horse gram) so this too uses the most commonly available Rice along with again the most commonly available Banana leaf.
The Pangi are pat out in a circle straight on a banana leaf and cooked in it. This gives it a very distinct flavour and aroma. They go well with both sweet and savory. Serve them along with Kheer, Basundi, or Ambyacha Ras or even the spicy versions like Vatana Amti or Birde. Here I have served them along with Kalya Chanyachi Amti ... the link is posted below .....
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The Pangi are pat out in a circle straight on a banana leaf and cooked in it. This gives it a very distinct flavour and aroma. They go well with both sweet and savory. Serve them along with Kheer, Basundi, or Ambyacha Ras or even the spicy versions like Vatana Amti or Birde. Here I have served them along with Kalya Chanyachi Amti ... the link is posted below .....
PANGI
/ PANAGI / PANKI / पानगी
INGREDIENTS
Tandool peeth / rice flour
|
2 cups
|
Salt
|
T.T.
|
Sugar
|
2 tsp
|
Ghee / clarified butter
|
2 tbsp
|
Milk warm
|
Approx. ¾ - 1 cup
|
Banana leaf to make the Pangi on
|
METHOD:
1.
Wash and wipe dry the banana
leaves.
2.
Cut out the central hard portion
of the leaf and cut the leaves into the squares approx. the size of a quarter
plate.
3.
You will need 2 squares for
each Pangi.
4.
Mix together the rice flour
along with salt, sugar and ghee. Rub in the ghee.
5.
Add in warm milk gradually and
knead to a soft dough consistency.
6.
When you pat them they should
be easily spreadable.
7.
Divide into egg sized balls.
8.
Moisten the leaf with an oil
water mix. (to ¼ cup water add ½ tsp oil)
9.
Using your fingers just pat on
to the dough ball directly on to the leaf square to get a neat circle, spreading
it as thin as possible.
10.
Secure over with another leaf.
11.
Heat a griddle and put the pat
out pangi over it along with the leaves on both sides.
12.
Allow to cook on medium flame.
Be careful since if the flame is too high because of the milk it will easily
start to burn from outside and remain raw inside.
13.
When the leaf starts to char a
little at the bottom, flip over again along with the leaf on top so that now it
sits on to the griddle.
14.
Cook this side too till the
bottom leaf starts to char.
15.
You can peel off the top
charred leaf, pick up the pangi and roast it gently directly on to the open
flame.
16.
Cook on both sides. It will puff
up a little.
17.
Serve them hot.
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