Patishapta Pitha
Thin rice-flour crepes wrapped around coconut and khejur-gur filling.
- Region:
- Bengal
- Prep:
- 25 min
- Cook:
- 35 min
- Difficulty:
- Medium
Method
- 1
Combine rice flour, all-purpose flour and semolina in a bowl.
- 2
Whisk in milk gradually to make a smooth, pourable batter; rest 20 minutes.
- 3
For the filling, cook coconut and chopped khejur gur in a pan over low heat, stirring until sticky and cohesive, 8–10 minutes.
- 4
Stir in cardamom and ghee; cool the filling until easy to handle.
- 5
Lightly grease a nonstick skillet or flat griddle and heat over medium-low.
- 6
Pour in a small ladle of batter and swirl into a thin oval crepe.
- 7
When the surface is nearly set, place a line of filling near one edge and roll the crepe around it.
- 8
Cook seam-side down briefly to seal; repeat with the remaining batter and filling.
The story behind the dish
Patishapta is a winter pitha made in many Bengali homes during Poush Sankranti. The delicate crepe-and-coconut filling brings together rice, a harvest staple, and seasonal date-palm jaggery.
