Home / Bachelor Recipes / Corn and Coriander Panki n Methia Keri ~Indian State Gujarat
8 April, 2014

Corn and Coriander Panki n Methia Keri ~Indian State Gujarat

Posted in : Bachelor Recipes, Besan, Blogging Marathon, Chutney, Condiments, Cook Book Series, Corn, Flours, Green chilli, Gujarati Cusine, Healthy food, Pickle, Shallow Fried, Tarla Dalal on by : admin Tags: , , , , ,

Corn and Coriander Panki with Methia Keri

Today lets have some Gujarati food. Yes its Gujarat’s turn in the Blogging Marathon.

As always let see what Wikipedia( I have mainly used that as my base but some things that I have read elsewhere have crept in) has to say, Gujarati cuisine is primarily vegetarian.
The typical Gujarati thali consists of roti (rotli in Gujarati), daal or kadhi, rice, sabzi/shaak,
papad and chaas (buttermilk). The sabzi is a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet. People in Gujarat eat one or the other type of curry along with rice and roti. Gujarati
dishes usually have a very subtle taste that makes it truly distinct from other Indian cuisines.
 Gujarati cuisine can vary widely in flavour and heat based on personal and regional tastes. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine.
Many Gujarati dishes are simultaneously sweet, salty like Vegetable Handva, and spicy. Guajarati or people from Gujarat are foodies (If I did not know it my two trips to Ahmadabad have confirmed what I always suspected) and you wind amazing varieties of food. It should therefore not be a surprise that Gujarati cuisine differs from season to season depending on the availability of vegetables.
Spices also vary seasonally. For example, garam masala is used less in summer. Regular fasting, with diets limited to milk, dried fruit, and nuts, is a common practice.
Talk Gujarati food and not have undiu, thepla, gathiya or farsan?

Corn and Coriander Panki with Capsicum  Chutney


Have you heard of Panki?
 No?  Then read what late Mrs. Tarla Dalal has to say about it, “A wonderful snack to make when corn is in season. While the coriander and green chillies pep up the panki, the innate flavour is heightened by cooking it wrapped in banana
leaves. Serve fresh and hot.”
We had this for breakfast needless to say that it has been requested for a repeat. J

Corn and Coriander Panki

Indian State: Gujrat
Recipe Source: Tarla Dalal
Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 8 pankis
  • 1 cup sweet corn kernels
  • 1/4 cup dhania/coriander
  • 2 tsp oil
  • salt to taste
  • 4-5  green chillies, pieces (adjust as per taste)
  • 2 tbsp rava /semolina
  • 1/4 cup besan /Bengal gram flour
  • 16 kele ka patta /banana leaves
  • oil for greasing

For serving:

Method to make the Panki:
  • Wash and cut the banana leaves along the veins keeping the central vein intact. The size  can be about 5 inches long.
  • Apply a little oil on one side of each banana leaf and keep aside.
  • In the mixer with the dry blade pulse the corn kernels, green chillies and coriander, salt to get a fine mixture.
  • Transfer to deep bowl add the rava, besan and 2 tbsp of water and mix well. (I needed about 4-5 tblspn)
  • Place a banana leaf with the greased side facing up on a non stick tava /griddle and pour 2 tbsp of the batter over it and spread it evenly.
  • Cover with side of the greased banana leaf   over it (like you close a book) and press it lightly.
  • Cook till light brown spots appear on both the sides of the leaf and the panki in between peels off the leaf easily.
  • Repeat steps 3 to 5 to make 7 more pankis.
  • Serve immediately with Capsicum Chutney and Methia Keri.
Methia Keri or Methi Kairi



This pickle is made from methi kuria (crushed fenugreek seeds). It’s a incrediable easy pickle to make and you just need
things off your pantry. The main ingredient is  Raw mangoes . Apparently it can be made with drained baby mangoes in brine remember to reduce  salt in this recipe.

Like Mrs Dalal says,” Methia Keri is an ideal accompaniment for almost all meals and is also prepared in a jiffy.”

Methia Keri or Methi/Fenugreek Raw Mango Pickle


Methi Kairi/Raw Mango Pickle

  • 1 ½ cups raw mango
  • ½ cup methi seeds
  • ½ cup chilli powder
  • ¼ tsp haldi
  • 1 tsp hing
  • ½ cup khada  namak/sea salt
  • ½ cup oil
  • Warm the methi seeds on low flame till you get a light aroma. Switch off the gas immediately. Set aside to cool.
  • Once the methi seeds have cooled, in the chutney jar pulse them till you get a very coarse powder. This is your split methi seeds.
  • Meanwhile wash and dry the raw mangoes. Cut them in small pieces.
  • Mix all the ingredients in a dry bowl.
  • Fill it in a dry clean glass jar.
  • You can serve it immediately or set aside for 1-2 days before you eat it.
Raw Mango Pickle in Fenugreek  or Methi





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!



​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​

0 thoughts on : Corn and Coriander Panki n Methia Keri ~Indian State Gujarat

  • April 8, 2014 at 2:37 pm

    That is a superb combo ! Looks mouthwatering !

  • April 8, 2014 at 4:06 pm

    i love the banana leaf based steamed recipe we have in india, and think they are much better than the momos, your choice of recipes is amazing, you have not compromised on the efforts so far

  • April 8, 2014 at 6:01 pm

    Love the panki. Doesn't the methi kairi taste bitter, I'm wondering only because you mentioned half cup methi. Do let me know, would love to try the combo.

  • April 8, 2014 at 8:52 pm

    Heard lot about pankis but never tried my hands with it, that mango pickle is sooo irresistible.

  • April 9, 2014 at 1:45 am

    No Pari its not. It too had the same conception or rather misconception that 1/2 a cup will make the pickle bitter but believe me its not. In fact its so yum that I have had to make only Methia Keri 2 times in 3 weeks

  • April 10, 2014 at 2:43 pm

    Is have meaning to make this lovely dish but it has Ben really long since I have done so….lovely and I love that pickle..awesome

  • April 11, 2014 at 12:45 am

    Never heard of panki but I think I will try it this summer. Love the methi mango pickle.

  • April 11, 2014 at 6:24 am

    This panki looks yumm. And the mango pickle looks delicious too…

  • April 12, 2014 at 12:45 am

    Haven't heard of panki but love corn. Would like to try this but have to find an alternative to banana leaves

  • April 12, 2014 at 6:26 pm

    Yummy looking panki,never tried..bookmarked the recipe,will try it for sure.

  • April 14, 2014 at 8:30 am

    I am yet to make these dishes Archana, you surely have got some new ones tried..:)..the combo looks heavenly..

  • April 19, 2014 at 3:24 am

    That is one yummy looking plate of Gujarati food Archana.. Panki is totally new to me — sounds delicious.

  • April 29, 2014 at 2:50 am

    Love this dish with all the sides. Nice idea to use the maavadu to make the kairi.

  • May 2, 2014 at 4:01 pm

    Lovely dish looks very inviting & the combo of dishes are yum.

  • May 9, 2014 at 2:23 am

    I had bookmarked this dish while searching for corn dishes during one of the marathons and couldn't try it.
    Now your pankis and that keri combo look delicious.

  • May 27, 2014 at 9:14 pm

    wow thats an delicious corn and dhania panki, they are making me hungry now 🙂 and so very well paired with pickle 🙂

  • May 30, 2014 at 11:10 am

    i love the banana leaf wrapped technique.. i am sure the flavour is amazing.. totally new dish

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