Bengali Patishapta Pitha; Traditional Rice Crepes


Patishapta Pitha

Ingredients for making the Pitha

For making the batter

  • Refined flour – ½ cup (60 grams)
  • Semolina – 4 tbsp (40 grams)
  • Rice flour – 2 tbsp (20 grams)
  • Powdered sugar – 1 tbsp (20 grams)
  • Baking soda – less then ¼ tsp
  • Milk – 1 cup (250 liter)
  • Ghee – 4 to 5 tbsp (for making pancakes)

For the stuffing

  • Mawa – 1 cup (250 grams)
  • Coconut powder or grated dry coconut – ¾ cup (75 grams)
  • Powdered sugar – ½ cup (75 grams)
  • Cashews – 8 to 10 (finely chopped)
  • Cardamom powder – ½ tsp

Making of the Pati shapta

Take 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. 

Prepare stuffing – Take mawa in a pan and roast in 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 ingredients really well.

Stuffing is ready; take it out in a bowl.

Place a nonstick 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 pancake.

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 flame and place it over a plate. Now likewise prepare the second pancake. Similarly prepare rest of the pancakes as well.

Place 1 or 1.5 tsp stuffing over the roasted pancakes and fold it in a roll. Likewise prepare rest of the patishapta. With this much batter 10 to 12 patishapta can be prepared. Scrumptious and mouth drooling Patishapta is ready. Whenever you feel like eating something unique and tasty then try making Patishapta.

Enjoy your favorite dish during the festive season or on special occasions.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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