Authentic Himachali Patande
These delicate, lacy Himachali sweet pancakes are a traditional breakfast delicacy from the hills. Made with a spiced whole wheat batter, they offer a comforting, homestyle warmth.
35min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a large mixing bowl, combine the whole wheat flour, jaggery powder, fennel seeds, cardamom powder, and a pinch of salt.
2
Gradually whisk in the milk or water to form a smooth, pouring-consistency batter without any lumps.
3
Let the batter rest for about 10 minutes to allow the flavors to meld together.
4
Heat a non-stick tawa or flat skillet over medium heat and lightly grease it with a little ghee.
5
Pour a ladleful of batter onto the center of the tawa and spread it gently in a circular motion to form a thin pancake.
6
Drizzle a few drops of ghee around the edges and cook until the bottom turns golden and the edges begin to lift.
7
Flip carefully and cook the other side for another minute until golden spots appear.
8
Serve warm on their own or paired with fresh malai and honey.
Ingredients
1.5 cups whole wheat flour
3 tablespoons jaggery powder or sugar
1/2 teaspoon fennel seeds
1/4 teaspoon cardamom powder
1.25 cups milk or water
2 tablespoons ghee or butter for cooking
A pinch of salt
*This AI-generated recipe may contain inaccuracies.