Authentic Himachali Patande V2 with Warm Pahadi Chai
Delight in these delicate, lacy Himachali sweet pancakes traditionally made on festive mornings. Perfectly paired with a steaming cup of spiced mountain tea, they offer a comforting taste of Himalayan hospitality.
35min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a mixing bowl, combine the whole wheat flour, sugar, fennel seeds, and cardamom powder.
2
Gradually whisk in the milk and water to form a smooth, pouring-consistency batter without any lumps.
3
Let the batter rest for about 10 minutes to allow the flavors to meld.
4
Heat a non-stick griddle or cast-iron tawa over medium heat and lightly grease it with ghee.
5
Ladle a small portion of the batter onto the center of the griddle and spread it outward in a circular motion to form a thin pancake.
6
Drizzle a few drops of ghee around the edges and cook until the underside is golden brown, then flip and cook the other side.
7
Repeat the process for the remaining batter to make multiple fluffy patande.
8
To prepare the Pahadi Chai, boil water with crushed ginger, cardamom, and tea leaves or bags for 5 minutes.
9
Add milk and sugar, simmer for another 3 minutes, then strain into warm mugs.
10
Serve the hot patande immediately alongside the comforting spiced Pahadi Chai.
Ingredients
1 cup whole wheat flour
2 tablespoons sugar
1 cup milk
1/2 cup water
1/2 teaspoon fennel seeds
1/4 teaspoon cardamom powder
Ghee for cooking
For Pahadi Chai: 2 cups water, 1 cup milk, 2 tea bags, 2 crushed green cardamom pods, 1 small piece of fresh ginger, sugar to taste
*This AI-generated recipe may contain inaccuracies.