Patande

Patande

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

Build a full meal around Patande

Get a matched combo of sides and accents

Recipe

Prep: 10 min Cook: 20 min Total: 30 min 2-3 servings

Ingredients

whole wheat flour 1 cup Whole wheat flour
water 1 cup Water
Milk 1 cup Milk , full-fat
sugar 2 tablespoons Sugar
salt 1 pinch Salt
ghee — Ghee , or oil for cooking

Instructions

  1. 1 In a mixing bowl, combine whole wheat flour, water, milk, sugar, and a pinch of salt.
  2. 2 Whisk the mixture until smooth and lump-free to form a thin batter.
  3. 3 Heat a non-stick pan or griddle over medium heat and lightly grease it with ghee or oil.
  4. 4 Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake.
  5. 5 Cook until the edges start to lift and the bottom is golden brown, then flip it over.
  6. 6 Cook the other side until golden brown as well.
  7. 7 Repeat the process with the remaining batter, greasing the pan as needed.
  8. 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.