Patande
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Thin pancakes of wheat flour and milk, often lightly sweetened, from the Sirmaur district of Himachal Pradesh.
Region: Sirmaur, Himachal PradeshOccasion: Breakfast, festivals and guestsTime: 40 minServes: 4Vegetarian
Ingredients
- 2 cups wheat flour
- 1 cup milk
- 1–1½ cups water
- 2 tbsp sugar or jaggery (optional)
- ¼ tsp green cardamom powder
- A pinch of salt
- Ghee for cooking
Method
- Whisk the flour, milk, water, sugar, cardamom and salt into a smooth, thin batter. Rest it for 15 minutes.
- Heat a flat griddle (tawa) and grease it with ghee.
- Pour a ladle of batter and spread it quickly into a thin round.
- Cook until the edges lift, then turn and cook the other side, adding a little ghee.
- Fold and serve warm with ghee, honey or curd.
History
Patande are a home recipe of Sirmaur in the lower hills of Himachal Pradesh, made from the wheat and milk of the family farm.
Significance
They are made for special mornings and to welcome guests and new relatives.