Authentic Himachali Patande V5 with Warm Pahadi Chai
Delicate and lacy sweet pancakes originating from the hills of Himachal Pradesh, served warm with spiced mountain tea. A comforting breakfast tradition filled with wholesome wheat and aromatic cardamom.
35min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Whisk together the whole wheat flour, jaggery powder, cardamom powder, and a pinch of salt in a large mixing bowl.
2
Gradually add the milk and water while whisking continuously to form a smooth, runny batter without lumps.
3
Heat a non-stick griddle or cast-iron tawa over medium heat and grease it lightly with a little ghee.
4
Ladle a portion of the batter onto the center of the tawa and spread it outward in a circular motion to make a thin pancake.
5
Drizzle a few drops of ghee around the edges and cook until the underside is golden brown and the edges crisp up.
6
Carefully flip the patanda and cook for another minute until cooked through, then repeat with the remaining batter.
7
Serve the warm patande immediately alongside freshly brewed Pahadi chai.
Ingredients
1 cup whole wheat flour
2 tablespoons jaggery powder
1 cup milk
1/2 teaspoon cardamom powder
2 tablespoons ghee
A pinch of salt
1 cup water
*This AI-generated recipe may contain inaccuracies.