Pati shapta | How to make Pati shapta

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By Rita Arora
Created on 26th Apr 2016
  • Pati shapta, How to make Pati shapta
Pati shaptaby Rita Arora
  • Pati shapta | How to make Pati shapta (5 likes)

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    Rate It!
  • By Rita Arora
    Created on 26th Apr 2016

About Pati shapta

This Bengali dish Patishapta is prepared with milk and refined flour malpua like a cheela, stuffed with mawa, coconut and dry fruit filling and is served like a roll.

Pati shapta is a popular aromatic and delicious dish. You can try making this amazing Pati shapta in your kitchen. This recipe requires 15 minutes for preparation and 40 minutes to cook. The Pati shapta by Rita Arora has detailed steps with pictures so you can easily learn how to cook Pati shapta at home without any difficulty. Pati shapta is enjoyed by everyone and can be served on special occasions. The flavours of the Pati shapta would satiate your taste buds. You must try making Pati shapta this weekend. Share your Pati shapta cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Rita Arora for inputs. In case you have any queries for Pati shapta you can comment on the recipe page to connect with the Rita Arora. You can also rate the Pati shapta and give feedback.

  • Prep Time15mins
  • Cook Time40mins
  • Serves4People

Video for key ingredients

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Pati shapta

Ingredients to make Pati shapta

  • For better:
  • Refined flour 1 cup
  • Semolina 4 tbsp
  • Rice flour 2 tbsp
  • Powdered sugar 1 tbsp
  • Baking soda less then 1 tsp
  • Milk 1 cup
  • Ghee 4 to 5 tbsp (to make the pancakes)
  • For stuffing:
  • Mawa 1 cup (250 grams)
  • Coconut powder or grated dry coconut cup (75 grams)
  • Powdered sugar cup (75 grams)
  • Cashews 8 to 10 (finely chopped)
  • Cardamom powder 1 tsp

How to make Pati shapta

  1. Take the refined flour in any big bowl. Add semolina, rice flour, baking soda, 1 tbsp powdered sugar and milk into it and make a smooth batter. Keep the batter aside for 20 minutes.
  2. To prepare the stuffing, take mawa in a pan and roast in a low flame by stirring constantly. When there is change is color and it releases good aroma, turn off the flame and add coconut powder, powdered sugar, cardamom and chopped cashews into it. Mix all the ingredients really well. The tuffing is ready, take it out in a bowl.
  3. Place a non-stick pan or tawa over flame and preheat it. Pour 1 tsp oil over it and spread evenly. Now take 1 tsp batter and spread it over the tawa, thinly. Pour some ghee all around the cheela.
  4. When it gets slightly brown in color from beneath, flip the sides and roast until it gets brown from the other side as well. When its roasted from both the sides, take it off flame and place it over a plate. Now likewise prepare the second pancake. Similarly prepare rest of the pancakes as well.
  5. Place 1 or 1.5 tsp stuffing over the roasted pancakes and fold it in a roll. Likewise prepare the rest of the patishapta. With this much batter 10 to 12 patishapta can be prepared .
  6. Sprinkle some powder sugar and serve with rabri.
My Tip: Prepare the patishapta on a non-stick tawa.

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