Authentic Himachali Patande with Warm Pahadi Chai
Delight in these delicate, lacy Himachali wheat pancakes that melt in your mouth. Served alongside a fragrant, spiced mountain tea, they offer a comforting taste of traditional Himachali hospitality.
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 create a smooth, runny batter without lumps.
3
Let the batter rest for about ten minutes.
4
Heat a non-stick skillet or tawa on medium heat and lightly grease it with ghee.
5
Pour a ladleful of batter onto the center of the tawa and spread it outward to form a thin, lacy pancake.
6
Cook until the edges turn golden and crisp, then gently flip and cook the other side with a few drops of ghee.
7
Repeat the process for the remaining batter to make multiple patande.
8
To prepare the Pahadi Chai, boil water in a saucepan with crushed ginger and cardamom.
9
Add tea leaves and let it simmer for a few minutes before adding milk and sugar.
10
Strain the hot spiced tea into cups and serve immediately alongside the warm patande.
Ingredients
1 cup whole wheat flour
2 tablespoons sugar or jaggery powder
1 cup milk
1/2 cup water
1/2 teaspoon cardamom powder
2 tablespoons ghee for cooking
2 cups water for tea
1 tablespoon loose black tea leaves
2 crushed green cardamom pods
1 small piece fresh ginger
1/2 cup milk for tea
*This AI-generated recipe may contain inaccuracies.