Paknam
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A savoury cake of gram flour, fermented fish and herbs, wrapped in leaves, steamed and then roasted.
Region: ManipurOccasion: Side dish and snack; festive mealsTime: 1 hour 15 minServes: 4Non-vegetarian
Ingredients
- 1 cup besan
- 2 tbsp ngari (fermented fish), roasted and crushed
- ½ cup finely chopped banana flower or yongchak (stink bean), optional
- 2 green chillies, chopped
- ½ cup chopped maroi, spring onion and coriander
- 1 tsp turmeric
- Salt to taste
- Water to make a thick batter
- Turmeric or banana leaves for wrapping
Method
- Mix the besan with ngari, vegetables, chillies, herbs, turmeric and salt.
- Add water a little at a time to make a thick batter.
- Lay out two or three layers of leaves, pour in the batter and fold into a tight parcel. Tie with string.
- Steam the parcel for 30–40 minutes until firm.
- Roast the parcel on a dry pan or over coals until the leaves are charred and the cake is crusty.
- Unwrap and serve warm in slices with rice.
History
Steaming food in leaves is an old practice in Manipur. Paknam is a traditional Meitei preparation made with local herbs.
Significance
Paknam is often made for special meals and shared at gatherings and feasts.