Parsi Almond Chapat (Sweet Pancakes)
These traditional Parsi 'Chapats' are rich, sweet pancakes infused with the aromatic flavors of cardamom, nutmeg, and rose water. Made with a batter of wheat flour, plenty of eggs, and ground almonds, they have a dense, cake-like texture that is golden and crisp on the outside. A classic tea-time delicacy that bridges the gap between a pancake and a soft cookie, perfect for serving warm with tea.
Ingredients
- 4 cups Wheat flour (or all-purpose flour) (Originally 'Tip 2' (2 measures filled to the brim). Estimated based on sugar ratio.)
- 2 cups Granulated sugar (Originally '1 seer' (approx 1 lb).)
- 2 cups Whole milk (Originally '1 seer' (approx 1 lb).)
- 1 cup Almonds (Originally 'sher vya' (approx 1/4 seer). Blanched and ground.)
- 1 tablespoon Cardamom powder (Originally '1 tola'.)
- 1 teaspoon Nutmeg powder (Originally 'tole ba' (estimated quantity).)
- 12 large Eggs (Use fresh eggs.)
- 1/2 cup Rose water (Originally '1 pasher'. Adjust quantity as needed for batter consistency.)
- 4 tablespoons Ghee (For greasing the griddle.)
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Instructions
- 1Blanch the almonds, peel off the skins, wash them, and wipe them dry. Grind them on a clean stone or in a food processor until fine.
- 2In a large mixing bowl, combine the flour, sugar, ground almonds, cardamom, and nutmeg. In a separate bowl, whisk the eggs and milk together. Gradually mix the wet ingredients into the dry ingredients to form a smooth batter. Stir in the rose water.
- 3Cover the batter and let it rest for 1.5 to 2 hours to allow the flavors to meld and the flour to hydrate.
- 4Check the batter consistency; if it is too thick to spread easily, add a little more rose water to thin it out. Heat a griddle or non-stick pan over low-medium heat (originally cooked over charcoal embers). Grease the pan with ghee. Pour a ladle of batter onto the pan to form a thick pancake (chapat). Cook until golden brown on both sides.
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