IndianPatande
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.
- Prep
- 10 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 300 kcal
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
Tick what you have; the rest goes in the basket.
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
KrazyBadal
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