Patishapta | How to make Patishapta

By Tanushree Aich  |  6th May 2016  |  
4.3 from 3 reviews Rate It!
  • Patishapta, How to make Patishapta
  • Prep Time


  • Cook Time


  • Serves





About Patishapta Recipe

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


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 paul2 years 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

Sukhmani Bedi2 years ago


pratibha rao2 years ago

Looks great. so happy to see you here :-D