Kanglayen Paknam

Dried split grill mushroom Pan Cake

Image: Rita Knomdra @blogspot.com

Side Dish

Vegetarian

Snack

Kanglei

Steamed

Baking

Spicy

Kanglayen Paknam

Thursday, March 21, 2024 By : Lukthel / Source / Credit Link :

0.0 0 Reviews Add Review

Dried split grill mushroom Pan Cake

9 Ingredients
40 Mins
4 People

Kanglayen Paknam is a type of Paknam (Flat Press) which the main ingredient will be split grill mushroom and gram floor along with some seasonal herbs. Manipuri Paknam (Flat Press), is a traditional dish from Manipur, a state in northeastern India. This savory delicacy features a flavorful blend of ingredients, including fresh vegetables, aromatic herbs, and indigenous spices. The dish is typically prepared by steaming and baking the vegetables with spices such as turmeric, cumin, and chili powder, gram floor and split grill mushroom resulting in a fragrant and colorful medley of flavors. Kanglayen Paknam is cherished for its rich taste, nutritional value, and cultural significance, making it a beloved part of Manipuri cuisine enjoyed by locals and visitors alike. One main component to be a paknam is Turmeric fresh leaves which acts as envelope for the ingredients while steam.

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.