(The word paknam can be split into two - 'pak' means flat and 'nam' means press. This bread comes from “The Land of the Jewel” – Manipur, declares Nikesh.)

Yield: 1 paknam Besan flour 400 grams Onion (chopped) 100 grams Coriander leaves (chopped) 50 grams Dry red chilli (pounded) 20 grams Dry fish 50 grams Spring onion (chopped) 20 grams Garlic chives (chopped) 20 grams Turmeric powder 5 grams Salt To taste Turmeric leaves (large) As required Cumin seeds 5 grams Water As required Method: • First mix well the onion, spring onion, garlic chives, coriander leaves, dry fish (stomach part and head removed) by adding some salt. • To the above mixture, add the flour and water and make a thick batter. Add turmeric and season with salt • For a real Manipuri treat, you can add “Ngari” to it, which is a fermented fish widely available in Manipur. • Now take the turmeric leaves and spread out the batter on the leaves in a desired form. • Wrap it up in a rectangular shape and steam for about 30 minutes. • Take it out of the steamer and place it on a hot tawa and put something heavy on top of it. • Cook it on the tawa for 2 minutes on each side. The leaves may get burnt. • Take it off the flame and unwrap it. Cut the paknam into 4-inch long rectangular pieces.

Made by a student of the Department of Culinary Arts, WGSHA, Manipal University