Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 tablespoons of sugar
- 1/2 cup of coconut oil
- 1/2 cup of warm water
- 2 cups of jackfruit, diced
- 1/4 cup of raisins
- 2 tablespoons of sesame seeds
- 2 tablespoons of black sesame seeds
- 2 tablespoons of jaggery
Special Equipment Needed:
- Bowl
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together the flour, baking powder, salt, and sugar.
2. Add in the coconut oil and mix until the mixture resembles a crumbly texture.
3. Add in the warm water and mix until a dough forms.
4. Knead the dough for 5 minutes and then cover with a damp cloth and let rest for 10 minutes.
5. Divide the dough into 8 equal parts and roll each part into a circle.
6. Place the jackfruit, raisins, sesame seeds, black sesame seeds, and jaggery in the center of each circle.
7. Fold the edges of the circle over the filling and pinch to seal.
8. Heat a frying pan over medium heat and add a tablespoon of oil.
9. Place the panyalam in the pan and cook for 2 minutes on each side or until golden brown.
10. Serve hot with chutney or pickle of your choice.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 8 panyalams
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 24g
Protein: 3g
Substitutions for Ingredients:
- Coconut oil can be substituted with vegetable oil.
- Raisins can be substituted with dried cranberries or chopped dates.
- Jaggery can be substituted with brown sugar.
Variations:
- The filling can be varied with different fruits and nuts.
- The dough can be flavored with spices such as cardamom or cinnamon.
Tips and Tricks:
- Make sure to roll the dough thin enough so that it cooks evenly.
- To prevent the filling from spilling out, make sure to pinch the edges of the dough together tightly.
Storage Instructions:
The panyalams can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The panyalams can be reheated in a toaster oven or in a pan over medium heat.
Presentation Ideas:
The panyalams can be served on a platter with a variety of chutneys and pickles.
Garnishes:
The panyalams can be garnished with chopped cilantro or mint leaves.
Pairings:
The panyalams can be served with a cup of hot tea or coffee.
Suggested Side Dishes:
The panyalams can be served with a side of yogurt or a salad.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of warm water at a time until the desired consistency is reached.
- If the dough is too wet, add a tablespoon of flour at a time until the desired consistency is reached.
Food Safety Advice:
- Make sure to wash your hands before and after handling the ingredients.
- Make sure to cook the panyalams until they are golden brown and cooked through.
Food History:
Panyalam is a traditional Indian snack that is made with a dough filled with sweet or savory fillings. It is believed to have originated in the state of Kerala in South India.
Flavor Profiles:
The panyalams have a sweet and savory flavor with a hint of coconut from the coconut oil.
Serving Suggestions:
The panyalams can be served as an appetizer or snack.
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Region: Indian