Patande
Veg
Dogri wheat flour pancakes — a thick batter of whole wheat flour, water, and salt fermented overnight or mixed fresh, cooked in a little ghee or mustard oil on a flat tawa into thick, spongy, slightly tangy pancakes. The sweet version is sweetened with jaggery or served with honey and eaten at breakfast; the plain version goes with fresh white butter and pickle. A rural Dogri and Pahari breakfast staple made across Jammu's hills and the Shivalik foothills.
Cuisines
Himachali
Kumaoni
Dogri
Garhwali
Best for
Breakfast
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | whole wheat flour |
| 1 cup | water |
| 1 cup | milk |
| 2 tablespoons | sugar |
| 1 pinch | salt |
| — | ghee or oil for cooking |
Instructions
- 1 In a mixing bowl, combine whole wheat flour, water, milk, sugar, and a pinch of salt.
- 2 Whisk the mixture until smooth and lump-free to form a thin batter.
- 3 Heat a non-stick pan or griddle over medium heat and lightly grease it with ghee or oil.
- 4 Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake.
- 5 Cook until the edges start to lift and the bottom is golden brown, then flip it over.
- 6 Cook the other side until golden brown as well.
- 7 Repeat the process with the remaining batter, greasing the pan as needed.
- 8 Serve the patande hot with a side of honey, jam, or your favorite chutney.
Tips
For a richer flavor, you can use buttermilk instead of regular milk.