Authentic Himachali Patande V10 with Warm Pahadi Chai
Delight in these traditional Himachali sweet pancakes, offering a delicate texture and rich aroma. Perfect for chilly mornings when paired with spiced hill tea.
35min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a large mixing bowl, combine the whole wheat flour, sugar, fennel seeds, and a pinch of salt.
2
Gradually whisk in the milk and water to form a smooth, pouring-consistency batter without any lumps.
3
Heat a non-stick griddle or traditional tawa over medium heat and grease it lightly with a little ghee.
4
Pour a ladleful of the batter onto the center of the griddle and spread it outward in a circular motion.
5
Drizzle a few drops of ghee around the edges and cook until the underside turns golden brown.
6
Flip the patanda carefully and cook the other side until spots appear and it is fully cooked through.
7
Repeat the process for the remaining batter and serve hot with freshly brewed Pahadi Chai.
Ingredients
1 cup whole wheat flour
2 tablespoons sugar
1 teaspoon fennel seeds
1 cup milk
1/2 cup water
2 tablespoons ghee
A pinch of salt
*This AI-generated recipe may contain inaccuracies.