Authentic Himachali Patande V3 with Warm Pahadi Chai
Delight in these delicate, lacy Himachali wheat pancakes traditionally prepared on a griddle. Served alongside a fragrant cup of spiced mountain tea, they offer a comforting taste of Himalayan hospitality.
35min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a large mixing bowl, combine the whole wheat flour, jaggery powder, and cardamom powder.
2
Gradually whisk in the milk and water to form a smooth, flowing batter with a consistency slightly thinner than regular pancake batter.
3
Let the batter rest for about 15 minutes to allow the flavors to meld.
4
Heat a heavy-bottomed skillet or tawa over medium heat and lightly grease it with a little ghee.
5
Ladle a small portion of the batter onto the center of the tawa and spread it in circular motions to create a thin, lacy pancake.
6
Drizzle a few drops of ghee around the edges and cook until golden brown on the underside, then gently flip and cook the other side.
7
Repeat the process for the remaining batter to make multiple patande.
8
To prepare the chai, boil water in a saucepan with crushed ginger, cardamom, and tea leaves for 5 minutes.
9
Add milk and simmer for another 3 minutes, then strain into warm cups.
10
Serve the hot patande immediately alongside the steaming pahadi chai.
Ingredients
1.5 cups whole wheat flour
2 tablespoons jaggery powder or sugar
1.5 cups milk
1/2 cup water
1/2 teaspoon cardamom powder
3 tablespoons ghee for cooking
2 cups water for chai
1 tablespoon loose black tea leaves
2 crushed green cardamom pods
1 small piece of fresh ginger
1/2 cup milk for chai
*This AI-generated recipe may contain inaccuracies.