Authentic Himachali Patande V6 with Warm Pahadi Chai
Experience the rustic charm of Himachal Pradesh with these delicate, lacy wheat pancakes served alongside a steaming cup of spiced mountain tea. Perfectly sweet and deeply comforting.
35min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a mixing bowl, combine whole wheat flour, sugar, and cardamom powder.
2
Gradually whisk in milk and water to form a smooth, runny batter without lumps.
3
Heat a non-stick skillet or traditional griddle on medium heat and grease lightly with ghee.
4
Ladle a portion of the batter onto the center and swirl outwards to create a thin, lacy pancake.
5
Cook until the edges turn golden and crisp, then gently flip and cook the other side with a touch of ghee.
6
Repeat the process for the remaining batter to make multiple patandes.
7
To prepare the Pahadi Chai, boil water with crushed cardamom, cinnamon, and tea leaves for five minutes.
8
Add milk and sugar, simmer for another three minutes, then strain into warm cups.
9
Serve the hot, freshly made patandes immediately alongside the fragrant mountain chai.
Ingredients
1 cup whole wheat flour
2 tablespoons sugar
1 cup milk
1/2 cup water
1/2 teaspoon cardamom powder
2 tablespoons ghee
2 cups water for chai
2 teaspoons loose black tea leaves
2 pods green cardamom
1 small stick cinnamon
1/2 cup milk for chai
1 tablespoon sugar for chai
*This AI-generated recipe may contain inaccuracies.