Authentic Himachali Patande V8 with Warm Pahadi Chai
Delight in these delicate, lacy Himachali wheat crêpes served alongside a steaming cup of spiced mountain tea. A comforting breakfast tradition from the hills.
35min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a mixing bowl, combine the whole wheat flour, sugar, and cardamom powder.
2
Gradually whisk in the milk and water to form a smooth, pouring consistency batter without lumps.
3
Heat a non-stick griddle or tawa on medium flame and brush lightly with ghee.
4
Ladle a portion of the batter onto the center and spread it outward in a circular motion to make a thin crêpe.
5
Drizzle a few drops of ghee around the edges and cook until golden brown and crisp, then flip to cook the other side.
6
Repeat the process for the remaining batter to make multiple patande.
7
To prepare the chai, boil water in a saucepan with tea leaves, crushed cardamom, and cinnamon for five minutes.
8
Add milk and simmer for another three minutes, then strain into warm cups.
9
Serve the hot patande alongside the freshly brewed pahadi 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
1 tablespoon loose black tea leaves
2 crushed green cardamom pods
1 small stick cinnamon
1/2 cup milk for chai
*This AI-generated recipe may contain inaccuracies.