Patishapta Pitha is one of the traditional Bengali Pitha. We can also call Bengali pancakes stuffed with many different fillings. Patishapta Pitha is hugely popular in West Bengal and Bangladesh. This Pitha is made in “Poush Parvan” in short, in “Makar Sankranti”, which is essential for Hindus.
Without this Pitha, no one can think of “Makar Sankranti”. At this time, Patishapta Pitha is made in all the houses of Bengal. This Pitha is also very popular in winter, and this Pitha is made with different fillings around village Bengal. So I shared here an easy and tasty Bangladeshi Patishapta Pitha Recipe, which I think everyone will like.
What is Patishapta Pitha
Patishapta Pitha is made without eggs, and it is a very thin crepe stuffed with milk, kheer, coconut, jaggery, or sugar filling.
In this Pitha the crepe is very lightly sweet and very thin, and less sweet is used in the filling, due to which the amount of sweetness of this pitcher is correct. It is usually served as an afternoon snack, but it can be eaten at any time of the day or night.
Verities of Patishapta Pitha
There are many types of Patishapta Pitha however, it is divided into two types, one is sweet, and another one is spicy.
Sweet Patishapta Pitha:
The sweet things like jaggery, sugar, and milk used inside the Patishapta filling are called sweet Patishapta. In the most popular sweet division, the Patishapta are:
- Kheer filling patishapta.
- Sandesh filling patishapta.
- Coconut filling patishapta.
- Mango filling patishapta.
- Sesame seed filling patishapta.
- Suji /Semolina filling patishapta.
Spicy Patishapta Pitha:
The spicy things chilly, turmeric, garam masala, and many more spices used inside the Patishapta filling are called spicy Patishapta.In the most popular spicy division, the Patishapta is:
- Chicken filling patishapta.
- Mutton filling patishapta.
- Mug dal filling patishapta.
- Beans masala filling patishapta.
- Cheese or paneer filling patishapta.
How to store the Patishapta filling?
The best way to store the filling is to keep the bottle with the lid tightly closed and refrigerated.
It is better to store in a container with a thick layer of cloth. It can also be saved in more ways, like:
- Store it in the refrigerator.
- Keep it in a cool, dry place.
- Freeze it for up to 6 months.
The secret of Bangladeshi Patishapta Pitha Recipe
1. For making the perfect Patishapta, you have to make the perfect batter, so you have to follow the measurement of the recipe I gave in the ingredients part. You can make the Pitha in significant quantities by increasing the ingredient amount double or triple.
2. For smooth batter and perfect texture, the Batter mixture should be rested for at least 1 hour. This will make the batter smooth and perfect, and the Patishapta become soft and tastier.
3. Try to make Patishapta on a non-stick pan, Because The batter of this Pitha doesn’t come up well and stick in a regular pan, and it also takes more effort and time, so always try to use a non-stick pan.
4. It is to keep the flame low while cooking; in this way, the Pitha is cooked well, and the crepe comes out easily. If you give high flame, then the chepe is overcooked and burned down, which spoils this taste of the Pitha.
5. After making one Pitha at a time, before making the next Pitha, you have to brush a little bit of oil. This will make the Pitha come out just right and can be rolled with well while filling.
6. The chepe will never be overcooked because it will become thick and hard. If you overcook, then it cannot be wrapped with filling, So it must be taken care of while the scheme is made.
Read Also: Vanilla Sponge Cake
Ingredients
For batter:
- Rice flour 1 cup
- All-purpose flour ½ cup
- Suji /Semolina ¼ cup
- Salt ¼ teaspoon
- Jiggery 3 tablespoons
- Warm water as required
For filling:
- Milk 1 kg
- Sugar 2 tablespoons
- Jaggery 4 tablespoons
- Ghee 2 tablespoons
- Rice flour 2 tablespoons
- Pinch of salt.
Instructions
For batter:
- Take a mixing bowl and add all-purpose flour, rice flour, semolina, and salt.
- Give them a good mix; now add jaggery and warm water.
- Water should be mixed little by little to make a perfect batter.
- Keep it aside from rice flour and give the batter 1hour rest.
For filling:
- In a frying pan on medium flame, you should have added 4 cups of milk and stirred it until it's reduced to 2 cups.
- Now, the rice flour is to be mixed with the water in another mixing bowl, then it adds to the milk and keeps stirring until it becomes thick.
- Then add ghee, sugar, jaggery, and a pinch of salt again stir it constantly until the sugar malt is properly and off the flame. Keep it aside.
For Patishapta pitha:
- Now, take a non-stick pan in low flame and heat it for 2 minutes. Then brush some oil or ghee on the pan.
- Take the batter with a dip spoon, pour it at the centre of the pan, and give a swirl of the pan quickly to spread the batter, make a thin round shape, and cook it for 2 minutes.
- When the bubbles start to rise from the batter, put one tablespoon of pre-made filling from the corner on the batter.
- Now fold it very carefully, make a roll from the side of the filling until the end, and hold the folding for 5 seconds to seal it properly.
- The Patishapta pitha is ready. Now serve it on a serving plate and arrange it as you like.
