Makki ka paniya
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Thick maize-flour breads baked between leaves over a slow fire, a rustic dish of the Malwa and Nimar countryside.
Region: Madhya Pradesh (Malwa and Nimar, and Bhil areas of Jhabua and Alirajpur)Occasion: Winter; harvest gatherings and picnicsTime: 1 hourServes: 4Vegetarian
Ingredients
- 3 cups maize flour (makki ka atta)
- Salt to taste
- Warm water to knead
- 8–10 large palash or banana leaves
- Ghee to serve
- Green chilli and coriander chutney or dal to serve
Method
- Knead the maize flour with salt and warm water into a soft dough. Rest it for 15 minutes.
- Divide into 4–5 portions and pat each by hand into a thick round about 1.5 cm thick.
- Place each round between two leaves.
- Traditionally the wrapped breads are buried in the embers of a cow-dung cake fire and baked slowly. At home, cook them on a tawa on low heat, covered, turning often until the leaves char and the bread is cooked through.
- Peel off the leaves, break the paniya, pour over ghee and serve with chutney or dal.
History
Maize is a staple crop in western Madhya Pradesh. Baking breads in leaves over a fire is an old rural method used in Malwa and Nimar.
Significance
Paniya is cooked in winter and at outdoor gatherings. The leaves give it a smoky, earthy taste.