Patishapta | How to make Patishapta

4.3 from 3 reviews
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By Tanushree Aich
Created on 6th May 2016
  • Patishapta, How to make Patishapta
  • Patishapta | How to make Patishapta (28 likes)

  • 3 reviews
    Rate It!
  • By Tanushree Aich
    Created on 6th May 2016

About Patishapta

A Bengali delicacy of sweet crepes filled with coconut, jaggery and nut filling.

Patishapta is a delicious dish which is enjoyed by the people of every age group. The recipe by Tanushree Aich teaches how to make Patishapta step by step in detail. This makes it easy to cook Patishapta in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Patishapta at home. This amazing and mouthwatering Patishapta takes 20 minutes for the preparation and 45 minutes for cooking. The aroma of this Patishapta is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Patishapta is a good option for you. The flavour of Patishapta is palatable and you will enjoy each and every bite of this. Try this Patishapta and impress your family and friends.

  • Prep Time20mins
  • Cook Time45mins
  • Serves4People
Patishapta

Ingredients to make Patishapta

  • For the crepes:
  • Refined flour 1 and ½ cup (60 grams)
  • Semolina 4 tbsp (40 grams)
  • Rice flour 2 tbsp (20 grams)
  • Powdered sugar 1 tbsp
  • Baking soda less then 1/4th tsp
  • Milk 1 cup
  • Ghee 4 to 5 tbsp (for making the pancakes)
  • For the stuffing:
  • Freshly grated coconut 1 big cup
  • Jaggery grated 3/4th cup
  • Cashews 8 to 10
  • Cardamom powder ½ tsp

How to make Patishapta

  1. Take refined flour in any big bowl. Add the semolina, rice flour, baking soda, powdered sugar and milk into it little by little and make a smooth batter. You may need a little less milk or more.
  2. Meanwhile prepare the stuffing, in a wok, add some ghee, then add the grated jaggery, when it starts to melt add the coconut, cardamom and chopped cashews into it. Mix all the ingredients really well. Cook till it dries up and becomes homogeneous.
  3. Once the stuffing is ready, take it out in a bowl. Allow it to cool.
  4. Place a non-stick pan or tawa over the flame and preheat it. Then pour 1 tsp ghee over it and spread evenly. Now take 1 small ladle full of batter and spread it over the tawa, make a thin and circular motion like a dosa. Pour some ghee all around the cheela.
  5. 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 it’s roasted from both the sides, take it off the flame and place it over a plate. Prepare the second pancake in a similar way and follow this process with the rest of the pancakes as well.
  6. Place 1 or 1.5 tsp stuffing over the roasted pancakes and fold it in a roll. Likewise prepare the rest of the patishapta. (This batter makes 8 to 10 patishaptas.)
  7. So scrumptious and mouth drooling, the Patishapta is now ready!
My Tip: Rest the batter for a while so that it gets light and frothy. This way the patishaptas become soft and porous. Please note the batter should not be too thin or too thick but of medium consistency. Keep the batter aside for 20 minutes.

Reviews for Patishapta (3)

minakshi paul10 months ago
Patishapta is a bengali dish...i hav tried with coconut n with kheer staffing... your dish looks yumm so gonna try this to impress my mom...something different
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Sukhmani Bedi2 years ago
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pratibha rao2 years ago
Looks great. so happy to see you here :-D
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