Patishapta or Patishapta Pitha is a famous Bengali Pancake or Crêpe type sweet prepared mostly during the Winter.
Batter for making the Crêpes:
- Rice Flour: 1 Cup
- All-Purpose Flour: 2 Cup
- Semolina: 2 Tbsp.
- Patali Gur/ Date Palm Jaggery: 25g (this can be substituted with the same amount of Sugar)
- Water: 1.5 Cup
- Milk: ½ Cup (optional)
For the Stuffing:
- Grated Coconut: 1.5 Cup
- Khoya/ Mawa/ Dried Whole Milk: 1.5Cup
- Patali Gur/ Date Palm Jaggery: 100g (this can be substituted with the same amount of Sugar)
- Ghee/ Clarified Butter: 1 Tbsp. ( for frying)
To make the Dough for Patishapta:[url href="https://cdn1.kitchenofdebjani.com/wp-content/uploads/2016/01/Making-of-the-Dough-for-Patishapta-300x240.jpg"][/url]
- Take around 1.5 Cup water along with Patali Gur/ Date Palm Jaggery in a pan.
- Cook on medium flame to dissolve the Jaggery completely.
- Switch the flame off and strain the Jaggery water and keep it aside.
- You can replace Patali Gur/ Date Palm Jaggery with Sugar.
- Sieve Rice Flour, All-Purpose Flour and mix Semolina with both the Flour in a deep bottom Bowl.
- Now start adding previously prepared Jaggery water to the Flour mixture for preparing a lump-free, thick paste.
- If required, you can add little milk to the mixture. It took me approximately 1.5 Cup of Jaggery water and ½ Cup Milk to prepare the batter.
- Cover the batter and give it a stand of 30 minutes.
To make the Stuffing:[url href="https://cdn1.kitchenofdebjani.com/wp-content/uploads/2016/01/Making-of-the-Stuffing-for-Patishapta-300x212.jpg"][/url]
- Make small pieces of Jaggery and Khoya and keep those aside.
- Take freshly grated Coconut in a Frying pan (preferably non-stick) and cook on a medium flame for around 5 minutes or till the water content of grated coconut reduced.
- Now add chunks of Jaggery and cook for around 5 minutes or till entire Jaggery dissolves completely.
- The same rule applies here also; you can replace Jaggery with Sugar.
- Add Khoya to the mixture and cook in low flame till Khoya mix completely with the Coconut.
- Continue cooking in medium flame for around 5 minutes to get a thick mixture. You need to stir continuously at this stage.
- Switch the flame off and transfer the filling to a plate and allow it to cool.
Making of Patishapta:[url href="https://cdn1.kitchenofdebjani.com/wp-content/uploads/2016/01/How-to-make-Patishapta-300x180.jpg"][/url]
- Now it’s time to prepare the Crêpes.
- Take a spoon and give the batter a stir.
- Now take a Non-stick Pan/ Tawa and heat it properly and grease the Pan with little Ghee.
- Take one ladle full of Batter and pour it in the center of the pan and using the backside of the ladle spread the batter to prepare a Circular disk.
- Cover the pan with a lid and cook on low flame for around 30-40 seconds or till the Crêpe turns golden brown in color. We don’t need to cook the Crêpe from another side.
- Keep the flame low.
- Now place 2 Tbsp. of the filling at one side of the Crêpe lengthwise and start folding the Crêpe from the same side to roll it completely (as shown in the picture).
- Remove the Roll/ Patishapta from Pan and following the same process to prepare the rest of the Patishapta.
Patali Gur is available all through the winter in West Bengal and in Bengali specialty stores outside Bengal or the country.
- Category: Sweet
- Cuisine: Bengali