Patande Recipe | Traditional Sirmaur Himachali Breakfast
The Patande recipe is a treasured breakfast from the Sirmaur district of Himachal Pradesh, particularly the Nahan region. Known as Himachali Patande, these thin, soft and lightly sweet pancakes are made with whole wheat flour, milk, sugar, cardamom and cinnamon, then cooked on a lightly greased tawa until golden. For generations, Sirmaur Patande have been prepared in village homes as a wholesome breakfast using simple pantry ingredients. This traditional Himachali pancake reflects the rich food heritage of the region, where everyday cooking values fresh ingredients, balanced flavours and time-tested family recipes.
Servings 4 People
Calories 235kcal
Equipment
- Large mixing bowlWhisk or wooden spoonMeasuring cups and measuring spoonsFlat iron tawa or non-stick griddleLadleFlat spatulaPlate or clean kitchen towel to cover the batter while it rests
Ingredients
- For the Patande Batter
- 1 cup whole wheat flour atta
- 1½ cups milk or as needed for a smooth pouring consistency
- ½ cup powdered sugar or to taste
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cardamom powder
- ¼ teaspoon cinnamon powder
- 2 tablespoons pure desi ghee plus extra for greasing the tawa
- A pinch of salt optional
- For Serving
- Apple stew or lightly stewed apple slices
- Pure desi ghee
- Honey or light sugar syrup
- Fresh mint leaves for garnish optional
Instructions
- How to Make Patande Recipe
- In a large bowl, combine whole-wheat flour, powdered sugar, baking powder, baking soda, cardamom powder, cinnamon powder, and a pinch of salt. Gradually whisk in the milk to make a smooth, lump-free batter with a pouring consistency, slightly thicker than dosa batter. Mix in 1 tablespoon of melted desi ghee, cover the bowl and let the batter rest for 30 minutes. Heat a lightly greased tawa over medium heat. Pour a ladleful of batter onto the centre and spread it gently into a thin, even circle. Cook until small bubbles appear and the underside turns light golden. Flip and cook the other side until lightly browned. Repeat with the remaining batter, greasing the tawa lightly before each batch if needed. Serve the Patande hot with homemade ghee, apple stew, honey or a drizzle of sugar syrup for a traditional Himachali breakfast.