Bengali means the full arrangement of pitha-puli in all festivals. Patishapta pitha is an essential and one of the most common pitha which is very popular all over Bangladesh and Kolkata. It is a light sweet crêpe which is made with rice flour and filled with either kheer or a coconut-and-gur mixture. This pitha is usually prepared not only in winter rather the whole year and on every occasion.
It’s usually served with tea as a snack, although it can be eaten at any time of day to fulfill your hunger.
The Patishapta pitha puli recipe is without a doubt the most popular Bengali pitha puli recipe. Patishapta pitha is a traditional Bengali dish, but because of its tempting taste and unique texture, it is also popular among non-Bengalis.
Patishapta Pitha
Ingredients
For batter:
- 2 cup rice flour
- 1/2 cup All-Purpose Flour (maida)
- 1/4 tsp salt
- 1/2 cup jaggery
- water to make a thin batter
For stuffing:
- 2 tbsp rice flour
- 1/2 cup milk
- 1 liter milk for mixing with rice flour
- 1/4 cup sugar
Instructions
For the batter
- It is essential to make proper crepe batter in order to make perfect patishapta. Please use the measurements shown in the ingredient section as a guide. For bulk preparation, you can also double or triple the quantity.
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- Take a large bowl and add rice flour, maida, salt, and jaggery. Mix well.
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- Add water a little at a time and mix well to make a thin batter.
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- Set aside the batter for 45-60 minutes.
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For the stuffing
- In a bowl take 2 tbsp rice flour. Add 1/2 cup milk and mix well. Set aside for 10 minutes.
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- In a pan, start boiling 1-liter of milk. Keep stirring continuously.
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- When milk reduces to half, add sugar.
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- Add the soaked rice-milk mixture.
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- Keep stirring. When it becomes a thick paste set it aside. The process might take approx. 1-1.5 hrs.
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For making patishapta
- Heat a lightly oiled nonstick pan over low medium to low flame.
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- Pour a ladle full (approximately 1/4 cup for each crepe) of batter. Make sure to give a mix before pouring the batter. Tilt the pan in a circular motion to uniformly coat the surface with batter.
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- Close the lid for 30 sec.
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- Place a spoonful of the mixture lengthwise.
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- Roll, and fry until golden brown on the other side.
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- Serve hot.
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Video
Notes
- Each time before pouring batter, need to brush oil on the pan. If you don’t add it, your patishapta will stick to the pan.
- Always cook the patishapta crepe from one side alone, never from both sides.
- If you overcook the crepe, it will not seal well when you fold it into a roll.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookishcreation on Instagram and hashtag it #cookishcreation.
