Paaknam
An authentic snack recipe from Manipur, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
SnackIngredients
For 4 servings
200g Chickpea flour (besan)
150g Fresh leafy greens (yongchak or spinach), finely chopped
100g Onion, finely chopped
3piece Green chillies, finely chopped
10g Ginger, grated
3g Turmeric powder
4g Cumin seeds
5g Salt
15ml Mustard oil
150ml Water
60ml Oil for shallow frying
11 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the leafy greens thoroughly and chop finely. If using yongchak (tree bean), remove the seeds and chop the pods. If using spinach, blanch briefly in hot water, squeeze out excess moisture, and chop.
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In a large mixing bowl, combine the chickpea flour, chopped greens, onion, green chillies, grated ginger, turmeric powder, cumin seeds, and salt. Mix well.
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Add mustard oil to the dry mixture and rub it in with your fingers — this adds flavour and helps bind the batter.
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Gradually add water, a little at a time, mixing continuously to form a thick, smooth batter that holds its shape. The batter should be thicker than pakora batter.
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Heat a flat tawa or griddle over medium heat. Add a thin layer of oil and let it heat up.
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Pour a ladleful of batter onto the tawa and spread gently into a round disc about 1 cm thick and 10 cm in diameter.
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Cook on medium heat for 3–4 minutes until the bottom is golden brown and the edges look set. Drizzle a little oil around the edges.
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Flip carefully and cook the other side for 3–4 minutes until golden brown and cooked through. Press gently with a spatula to ensure even cooking.
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Repeat with the remaining batter. The paaknam should be crisp on the outside and soft inside.
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Serve hot with green chutney, eromba (Manipuri chutney), or simply with a cup of tea.
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Chef's Tips
Yongchak (tree bean or stink bean) is the traditional green used in paaknam and gives it a distinctive flavour; spinach or fenugreek leaves are good substitutes.
The batter should be thick enough to hold its shape when poured — if too thin, the paaknam will spread too much and not cook evenly.
Cooking on medium heat is key; high heat will burn the outside before the inside is cooked through.
Paaknam is best eaten fresh off the tawa; it loses its crispness as it cools, though it can be reheated on a dry pan.
About This Dish
Paaknam is a traditional snack dish from Manipur, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Yongchak (tree bean or stink bean) is the traditional green used in paaknam and gives it a distinctive flavour; spinach or fenugreek leaves are good substitutes. - The batter should be thick enough to hold its shape when poured — if too thin, the paaknam will spread too much and not cook evenly. - Cooking on medium heat is key; high heat will burn the outside before the inside is cooked through. - Paaknam is best eaten fresh off the tawa; it loses its crispness as it cools, though it can be reheated on a dry pan.
Category
Snack
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy