Patishapta Pitha
Patishapta pitha is an essential and one of the most common pitha which is very popular all over Bangladesh and Kolkata.
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.
- Take a large bowl and add rice flour, maida, salt, and jaggery. Mix well.
- Add water a little at a time and mix well to make a thin batter.
- Set aside the batter for 45-60 minutes.
For the stuffing
- In a bowl take 2 tbsp rice flour. Add 1/2 cup milk and mix well. Set aside for 10 minutes.
- In a pan, start boiling 1-liter of milk. Keep stirring continuously.
- When milk reduces to half, add sugar.
- Add the soaked rice-milk mixture.
- Keep stirring. When it becomes a thick paste set it aside. The process might take approx. 1-1.5 hrs.
For making patishapta
- Heat a lightly oiled nonstick pan over low medium to low flame.
- 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.
- Close the lid for 30 sec.
- Place a spoonful of the mixture lengthwise.
- Roll, and fry until golden brown on the other side.
- Serve hot.
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.