Kanglayen Paknam

A Manipuri steamed pancake of mushrooms, gram flour, and herbs wrapped in turmeric leaves. A healthy, fragrant, and cultural delicacy.

Kanglayen Paknam

author

Image: Rita Knomdra @blogspot.com

Side Dish

Vegetarian

Snack

Meetei

Steamed

Manipuri

Baking

Spicy

Kanglayen Paknam

Thursday, March 21, 2024 12:33:44 PM GMT By : Lukthel / Source / Credit Link :

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A Manipuri steamed pancake of mushrooms, gram flour, and herbs wrapped in turmeric leaves. A healthy, fragrant, and cultural delicacy.

9 Ingredients
40 Mins
4 People

Kanglayen Paknam – Manipuri Mushroom Steamed PancakeKanglayen Paknam is a distinctive type of Paknam (flat press) from Manipur, prepared with split grill mushrooms, gram flour (besan), and seasonal herbs. Paknam is a traditional Manipuri delicacy, often described as the “Manipuri pizza”, cherished for its taste, uniqueness, and cultural significance.
Flavor and PreparationThe mixture of gram flour, mushrooms, herbs, and spices such as turmeric, cumin, and chili powder is carefully wrapped in a fresh turmeric leaf—a defining element of Paknam—and then steamed. This process infuses the dish with a subtle fragrance and earthy flavor, while the mushrooms add a rich, savory depth. The result is a fragrant, colorful medley of flavors that is both healthy and satisfying.
Cultural ImportancePaknam has been enjoyed in Manipur for generations, both as a side dish and street food. Its preparation reflects the ingenuity of Manipuri cuisine, where local vegetables, fish, or meats are transformed into wholesome steamed cakes. Kanglayen Paknam, with its mushroom base, is especially valued for its nutritional richness and versatility, making it a favorite among locals and visitors alike.
Why It Stands OutKanglayen Paknam embodies the essence of Manipuri cooking—simple, seasonal ingredients elevated through traditional techniques. Its reliance on turmeric leaves as a natural envelope not only enhances flavor but also connects the dish to cultural practices rooted in nature.

Kanglayen Paknam

Preparation Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Servings
4 servings

Ingredients
9 ingredients

Directions
8 steps

Ingredients

Primary

	5 cups - Kanglayen (split-gill mushroom) Soak and clean
	3 cups, chopped - Hooker chives
	5-10, slit lengthwise - Green Chillies
	1/2 spoon - Turmeric powder
	5 tbsp - Gram floor Gram floor can be added as per required
	To taste - Salt
	4-5 - Turmeric leaves
	1 - Banana leaf
	5-6, steamed / roasted - Ngari (fermented fish)

Directions

1
Soak the kanglayen in fresh water for 30 minutes and wash it gently.
2
Pressure cook the kanglayen upto 3 whistles with a cup of water, release the pressure immediately and transfer onto a plate and keep aside to cool.
3
On a large plate, lay out the banana leaf then spread the turmeric leaves onto it.
4
Squeeze out excess moisture from the kanglayen and keep aside.
5
Take a bowl, mash the ngari (fermented fish - optional), green chillies and salt well, add the squeezed kanglayen, hooker chives, turmeric powder, gram floor (besan) and mash together well till the hooker chives (Napaakpi) looks withered.
6
Now, transfer the mashed ingredients onto the prepared leaves and wrap well in a rectangular shape.
7
Now pan roast it turning sides on low flame till the leaves become brownish or for 20-25 minutes.
8
Unwrap the leaves, transfer onto a plate, cut into pieces and Kanglayen Paknam is ready to serve.

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