Pateer
A layered wheat flatbread stuffed with spiced urad dal paste, folded and pan-fried in ghee, an old-fashioned Chamba dish now made mostly on special occasions.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 310 kcal
Equipment
- •Rolling board
- •Tawa
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 11 g
- carbs
- 42 g
- fibre
- 6 g
- protein
- 11 g
- calories
- 310 kcal
Instructions
- 1
Mix the wheat flour, water, and a pinch of salt into a soft dough. Rest it for 20 minutes.
- 2
Mix the ground urad dal paste with asafoetida, fennel powder, chilli powder, and salt.
- 3
Roll a piece of dough into a large, thin circle.
- 4
Spread the urad dal paste evenly across the dough circle.
- 5
Fold the dough into pleats or a spiral to make layers. Press it down gently into a flat disc.
- 6
Roll the dough gently into a thick flatbread. Do not press hard, so the filling stays inside.
- 7
Heat a tawa (flat griddle). Fry the pateer in ghee (clarified butter) on both sides until golden, crisp, and layered.
- 8
Cut into slices and serve warm.
Chef's tips
Fold gently instead of pressing down hard. This keeps the dal filling neatly layered inside the bread.
Ingredient substitutions
- urad dal → moong dal
Storage
Best eaten fresh; store for a few hours wrapped in foil.
Reheating
Reheat on a hot tawa with a little ghee.
Common mistakes to avoid
- •Rolling with too much pressure, which squeezes the filling out while cooking.
Serving suggestions
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