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Patande
Sweet wheat and milk crepes
पटांडे: paper-thin sweet wheat-and-milk crepes from Sirmaur, made for festivals and guests
Patande are the special-occasion crepes of Sirmaur district in southern Himachal, poured for Diwali, the Bishu fairs and whenever a guest arrives unexpected. A thin batter of wheat flour and milk, sweetened and scented with cardamom, is spread paper-thin on a large iron griddle and folded into quarters, then eaten warm with ghee or honey. A salty version with green chilli is made too, but the sweet one is the festive favourite. The common mistake is a cold pan, which makes them stick and tear; it must sizzle when the batter touches it. Chef's tip: spread the batter with the back of a flat ladle in a spiral from the centre outwards, as hill cooks do.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the batter
- 5 ½ oz wholewheat flour (atta)
- 1 ¾ oz plain flour
- 3 tbsp sugar
- ½ tsp ground cardamom
- 1 ¾ cups milk
- 1 pinch salt
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Method
0/5 doneStep 1: Whisk 5 ½ oz wholewheat flour (atta), 1 ¾ oz plain flour, 3 tbsp sugar, ½ tsp ground cardamom and 1 pinch salt with 1 ¾ cups milk into a lump-free batter as thin as single cream. Rest 10 minutes.
12 minStep 3: Pour a small ladle of batter in the centre and spread it quickly in a spiral to a very thin round.
1 minStep 4: Cook 1 minute until the underside is golden and the edges crisp, flip, and cook 30 seconds more. Fold into quarters.
2 minStep 5: Repeat with the rest, brushing with ghee each time. Serve warm with a drizzle of 2 tbsp honey.
15 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 9 g
- Carbs
- 42 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does patande take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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