Paaknam

Wash the leafy greens thoroughly and chop finely. If using yongchak (tree bean), remove the seeds and chop the pods. If using spinach, blanch briefly in hot water, squeeze out excess moisture, and chop.

In a large mixing bowl, combine the chickpea flour, chopped greens, onion, green chillies, grated ginger, turmeric powder, cumin seeds, and salt. Mix well.

Add mustard oil to the dry mixture and rub it in with your fingers — this adds flavour and helps bind the batter.

Gradually add water, a little at a time, mixing continuously to form a thick, smooth batter that holds its shape. The batter should be thicker than pakora batter.

Heat a flat tawa or griddle over medium heat. Add a thin layer of oil and let it heat up.

Pour a ladleful of batter onto the tawa and spread gently into a round disc about 1 cm thick and 10 cm in diameter.

Cook on medium heat for 3–4 minutes until the bottom is golden brown and the edges look set. Drizzle a little oil around the edges.

Flip carefully and cook the other side for 3–4 minutes until golden brown and cooked through. Press gently with a spatula to ensure even cooking.

Repeat with the remaining batter. The paaknam should be crisp on the outside and soft inside.

Serve hot with green chutney, eromba (Manipuri chutney), or simply with a cup of tea.