Air fryer recipe · Snacks · Manipur
Manipuri Paknam (Baked Gram-Flour Cake)
A thick, herby gram-flour cake from Manipur, a feast and market favourite that suits festive-season tables. Traditionally it is steamed in leaves and then roasted; here it is baked in a tin in the air fryer, and this version leaves out the usual fermented fish.
- 50 minTotal time
- 170°CAir fryer
- 4Serves
- VegetarianDiet
- ManipurState
Part of the Diwali across India collection
Nutrition per serving
- 255kcal
- 11.8 gprotein
- 32.3 gcarbs
- 8.6 gfat
- 6.3 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Gram flour (besan)1.5 cups
- Onion, finely chopped1 medium
- Garlic chives or spring onion, chopped1/2 cup
- Coriander leaves, chopped1/2 cup
- Green chilli, chopped2
- Ginger, grated1 tsp
- Turmeric1/4 tsp
- Mustard oil1.5 tbsp
- Salt1 tsp
Method
Make a thick batter
Whisk the besan, turmeric and salt with about 3/4 cup water into a thick batter, like idli batter. Thick is important, because a runny batter will not set into a sliceable cake.
Fold in the greens
Stir in the onion, garlic chives, coriander, green chilli and ginger. Paknam is meant to be full of greens, so be generous. Mix in 1 tbsp mustard oil.
Line a tin
Line a small round tin that fits your basket with parchment, or with a washed banana leaf if you have one. Brush the lining with a little mustard oil.
Fill the tin
Pour the batter into the tin and smooth the top to about 3 cm thick. Brush the top with the remaining oil. The tin holds the batter, so nothing drips in the basket.
Bake until set
Air-fry at 170°C for 25 min, until the top is golden and a knife pushed into the centre comes out clean with no wet batter. If the top browns too fast, lay a piece of foil over it for the last 10 minutes. Rest for 5 minutes, then slice into wedges and serve warm.
