Patishapta – A popular Bengali dish cooked on the auspicious day of Poush Parbon( last day of Bengali month Poush that mostly falls on 14th of January. It is called Makar Sankranti). Mostly all purpose flour is used to cook this pithe. But I have cooked this pithe recipe with suji, making the crepes bit soft and smooth.
Today is Makar Sankranti. And this is the time when Bengali kitchen gets filled with the aroma of Date palm Jaggery. This festival is known as Poush Sankranti in West Bengal. Varities of sweets are Cooked in this time with rice, jaggery and milk. In our home, my Ma cooks this lip smacking Patishapta on the eve of Poush Parbon. Stuffed with coconut powder, this pithe is our family favourite.
There are many ways to cook this crepe for Patishapta. Crepes can be cooked with either suji or whole wheat flour. A mixture of suji and whole wheat flour can make an ideal battee. Usually kheer or mewa makes feeling. Dessicated coconut tossed in gur is another wonderful filling option.
- 2 Cup Semolina
- 2 Spoon Whole Wheat Flour
- 3 Tsp Jaggery
- 1 coconut (Dessicated)
- 250 gm Solid Jaggery
- Refined Oil
- Rice Bran Oil
HOW TO COOK BENGALI STYLE PATISHAPTA
- Take a pan. Put 1 cup Dessicated coconut in pan. Toss it gently in medium flame.
- Add the solid gur. Mix it with the coconut.
- Fry gently in 1-2 minutes. (Don’t dry up the mixture. The filling should be bit juicy in texture). Put off the flame.
- Set aside the filling and let it cool.
- Take 2 Cup Sooji/ semolina in a bowl. Wash it with cold water once. Again pour water in it and set aside for 30 minutes.
- After 30 minutes, add 2 tablespoon of whole wheat flour the suji mixture.
- Mix well and prepare a thick batter. Add pinch of salt and 2-3 spoon gur.
- Whip until the batter is not too thick and not too thin.
- Drizzle oil in pan. Spread it evenly on pan.
- Pour a ladle of batter in pan. Spread it well.
- As one side gets fried, put the filling in one corner.
- Gently flip it like a roll.
- Fry for 2-3 minutes in low flame.
- Take out on a plate.
- Serve with liquid jaggery.