Want To Have Haryanvi-Style Breakfast? This Meethe Pude Recipe Will Surely Win Hearts

Born and brought up in a Punjabi household, my acquaintance with parathas and lassi began at a much early age. From simple ajwain and salt parathas to the stuffed aloo, gobhi and paneer varieties, I had witnessed plenty of ways to make this flatbread in a very short span of my life. For the unversed, parathas are Indian flatbreads that are usually stuffed with a filling. Another thing that’s common for breakfast are pooras. These are circular, crispy pancakes that are usually eaten along with a condiment like tomato ketchup. Although I’ve been an ardent fan of savoury pooras made from gram flour batter, my grandparents had a fascination for meethe pude. 

What is meethe pude, you ask? Firstly, pude is simply the plural of poora in colloquial Hindi and meethe means sweet. This sweet and round delights are sometimes considered to be a desi version of pancakes too. Little did I know that this delicacy hails from Haryana. The sharing of borders between Punjab and Haryana have resulted in several cultural and culinary exchanges and we think meethe pude is one of them. Did you know that Haryana is also known as the Land Of Rotis? 

Yes, the extensive agricultural produce of grains and cereals could be one reasons behind the naming of the place. The Haryanvis relish all kinds of rotis, from bajra to besan day and night. The heavy and laborious toil in the fields requires them to stay active for long hours and in order to keep themselves full for longer, they consume rotis. However, this land of rotis also boasts of sweet dosas like meethe pude. A breakfast indulgence that is quick and easy to make and gives you a sweet and crunchy taste in one. 

For preparing meethe pude, the wheat flour is mixed with water to form a semi-thick batter. Jaggery is added to the batter for sweetness, but you can also add granulated sugar if you like. Fennel seeds are sprinkled from above and so is cardamom powder. The sweetness of the pancake is complimented well by the strong kick of fennel seeds and cardamom. Everything is mixed together and the batter is poured on a pan in the centre. It is spread on the sides to form a circular shape. Once cooked from one side, it is flipped to the other. When you see the pancake becoming crisp, it is time to take it out. 

The meethe pude are finally served with some yoghurt on the side or just as it is. If you’re tempted to try them for breakfast today, here is a recipe.