Authentic and Flavorful Pachade: A Traditional Indian Dish Explained Step-by-Step

Ingredients

1 cup whole wheat flour
1/2 cup gram flour (besan)
1/4 cup semolina
1/4 cup rice flour
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon fenugreek leaves
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Water as required
Oil for shallow frying

Steps and instructions

In a large bowl, combine the whole wheat flour, gram flour, semolina, and rice flour.
Add cumin seeds, fenugreek leaves, turmeric powder, red chili powder, and salt to the flours. Mix well.
Gradually add water to the mixture while kneading until you get a soft dough. Cover the dough and let it rest for 15-20 minutes.
Divide the dough into small balls and roll each ball into a thin circle like a pancake using a rolling pin.
Heat a pan and place the rolled dough on it. Cook on medium heat until you see small bubbles appearing on the surface.
Flip the pancake and apply some oil on the cooked side. After a minute, flip the pancake again and apply oil on the other side.
Cook until both sides are golden brown and crispy. Repeat the process with the remaining dough balls.
Serve the Pachade hot with your choice of chutney or yogurt.

Tools for making

Mixing Bowl - A large bowl for combining the flours and other ingredients.
Rolling Pin - Used to roll out the dough into thin circles.
Pan - A flat, non-stick pan for cooking the Pachade.
Spatula - Used for flipping and removing the Pachade from the pan.
Brush - To apply oil on the cooked Pachade.

Recipe variations

Replace whole wheat flour with all-purpose flour for a lighter texture.
Add grated vegetables like carrots, zucchini, or spinach to the dough for added nutrition.
Try using different spices like cumin powder, coriander powder, or garam masala for a variation in flavors.
For a gluten-free option, substitute the whole wheat flour with gluten-free flour blend or chickpea flour.
Make a vegan version by replacing ghee with vegetable oil or vegan butter.
Add finely chopped onions, green chilies, or herbs like cilantro or mint to the dough for extra flavor.
Create a stuffed version by filling the dough with a mixture of spiced mashed potatoes or paneer (Indian cottage cheese).
Experiment with different cooking methods such as deep-frying or baking instead of shallow frying.
Serve the Pachade with a side of tangy tamarind chutney or spicy green chutney for a burst of flavors.
Make it a sweet variation by adding sugar, cardamom powder, and nuts to the dough.

Recipe overview

Pachade is a savory pancake-like dish originating from Indian cuisine. It's a delectable combination of various flours like whole wheat, gram, semolina, and rice flour, seasoned with spices and herbs. This recipe is perfect for breakfast or a snack, and is best served hot with your favorite chutney or yogurt. In this recipe, you'll learn how to mix the ingredients, knead the dough, roll it into thin pancakes, and shallow fry them until crispy and golden brown. So, get ready to dive into the exciting process of making these delicious pancakes and enjoy the crispy and flavorsome Pachade at your home.

Common questions

Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the texture and taste of the Pachade may vary slightly.
Can I skip the gram flour (besan)?
Gram flour adds a unique flavor and texture to the Pachade. It is recommended to include it in the recipe, but if you don't have it on hand, you can try substituting it with all-purpose flour.
Is it necessary to use fenugreek leaves?
Fenugreek leaves add a distinct aroma and flavor to the Pachade. If you don't have them, you can omit them, but the taste may differ slightly.
Can I make the dough in advance and refrigerate it?
It is best to make the dough fresh and use it immediately for optimum results. If you refrigerate the dough, it may affect the texture of the Pachade.
Can I deep fry instead of shallow frying?
Shallow frying is the traditional method for making Pachade, but you can deep fry them if you prefer. Keep in mind that the cooking time may differ.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients and knead the dough.
Rolling Pin - A long cylindrical tool used for rolling out the dough into thin circles.
Pan - A flat-bottomed cooking utensil used for frying the Pachade.
Spatula - A kitchen tool with a broad, flat blade used for flipping and turning the Pachade while cooking.
Plate - A flat dish used for serving the cooked Pachade.
Chutney bowls - Small bowls or containers used for serving different types of chutneys alongside the Pachade.
Yogurt bowl - A small bowl used for serving yogurt as a dip or accompaniment with the Pachade.

Origin stories

Pachade, a delightful and savory pancake, holds its roots in the heart of India's culinary traditions. Its existence can be traced back to the rustic kitchens of Maharashtra, where it was often prepared as a wholesome breakfast or a hearty evening snack. It was the Marathi households' answer to the need for a nutritious yet simple-to-prepare dish, using locally available ingredients. The recipe has seen several modifications over time, reflecting the taste preferences of different regions, yet it continues to retain its original essence. The secret behind the crisp texture and rich flavor of Pachade lies in the unique blend of flours and the traditional method of preparation on a griddle. Today, it has crossed the regional barriers and is beloved by food enthusiasts across India.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.