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Patishapta

Thin crepes made with refined flour, rice flour and semolina. Stuffed with a tasty coconut and jaggery filling.

PatishaptaPatishapta

Chef

:Lalita Chakraborty

Recipe Servings

:6

Recipe Cook Time

:45 Minutes

Recipe Rating

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Ingredients

  • For the batter:

    1 cup refined flour / maida

    1/2 cup sooji

    1/4 cup rice flour

    1 1/2 to 2 cups milk

    Oil, to cook the patishapta


    For the filling:

    3 cups grated coconut / khoya

    2 Tbsp sugar / date jaggery

    3-4 green cardamoms

Method

For the filling:

In a wok mix grated coconut or khoya with sugar or jaggery and place it over low flame. If making with khoya, add little milk.

Add cardamom in it.

Keep stirring the mixture till it gets sticky. Keep aside to cool. The process will take 15-20 minutes.


For the patishapta:


Take maida, sooji and rice flour in a bowl.

Add milk. Mix it carefully not making any lumps. Keep the mixture for half an hour.

Heat the non stick pan. Put  a little oil. Pour a thin layer of the mixture on it and spread it quickly with the laddle.

Put the filling lengthwise at the center of it and roll it. Wait till the colour is light brown.

Place it on the plate. Serve hot or cold.

Tip: You can pour condensed milk over it before serving.

Key Ingredients: All Purpose Flour, Semolina, Desiccated Coconut, Khoya, Sugar, Green Cardamom, Rice Flour, Vegetable Oil


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