Patishapta
thin rice-flour crepes rolled around coconut and jaggery, the sweet of poush month
Allergens in Patishapta: milk, gluten.
Ingredients
Quantities for 4.
- 100g Rice Flour
- 40g Maidagives the crepe enough stretch to roll without tearing
- 2 tbsp, fine semolina Rava
- 350ml, plus 2 tbsp for the filling Milk
- 3 tbsp, for the batter Sugar
- a pinch Salt
- 300g, freshly grated Coconut
- 150g, chopped Jaggerynolen gur if you can get it, in which case use 175g
- 50g, grated Khoyafor a richer fillingoptional
- 1/4 tsp, ground Cardamom
- 3 tbsp, for the pan Ghee
- 50ml, if the batter needs loosening Water
Cookware
stovetop, tawa, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Make the filling first and let it cool to just warm. Hot filling tears the crepe as you roll it.
- Whisk the batter and rest it 30 minutes. Rice flour needs that time to hydrate or the crepes come out brittle at the edges.
- The batter should coat the back of a spoon and run off in a thin, unbroken line, roughly the consistency of single cream. Add the water a tablespoon at a time if it is thicker.
- Have a small bowl of ghee and a folded paper towel beside the tawa for wiping the pan between crepes.
Method
- Cook the grated coconut with the jaggery in a kadhai over medium-low heat for 12 to 15 minutes, stirring, until the mixture pulls away from the sides in a single mass.Jaggery liquefies first and then reduces. Stop while it is still moist; cooked hard it sets into candy.
- Stir in the khoya, 2 tbsp milk and half the cardamom and cook 3 minutes more, then spread the filling on a plate to cool.
- Whisk the rice flour, maida, rava, sugar, salt and remaining cardamom with the milk until completely lump-free, then rest the batter 30 minutes.
- Divide the cooled filling into 8 portions and shape each into a short log about 8cm long.
- Heat a tawa over medium-low and wipe it with ghee. It is ready when a drop of batter sets in about 3 seconds without hissing violently.Too hot and the crepe sets before it spreads; too cool and it sticks. Medium-low the whole way.
- Pour a small ladle of batter into the centre and spread it with the back of the ladle into a 15cm oval, thin at the edges.
- Cook undisturbed for about 90 seconds, until the surface looks dry and matte and the edges lift away on their own.Do not flip it. Patishapta is cooked on one side only.
- Lay a log of filling along one edge and roll the crepe over it into a tight cylinder using a spatula.Roll while it is still on the hot tawa; off the heat it stiffens and cracks.
- Slide the roll onto a plate seam-side down and repeat, wiping the tawa with ghee between each.
- Serve warm, or at room temperature with a spoonful of warmed nolen gur poured over.
Storage
Keeps 2 days in an airtight box in the fridge. Bring to room temperature and warm briefly on a dry tawa; do not microwave, which turns the crepes leathery.
Nutrition Good estimate
One serving of Patishapta (291 g) is about 811 calories, or 279 calories per 100 g.
Medium protein: 12 g a serving, 6% of the calories
| Per serving291 g | Per 100 g | |
|---|---|---|
| Calories | 811 kcal | 279 kcal |
| Protein | 12.2 g | 4 g |
| Carbohydrate | 102.6 g | 35 g |
| of which sugars | 62.7 g | 22 g |
| Fibre | 8.0 g | 3 g |
| Fat | 41.5 g | 14 g |
| of which saturated | 32.1 g | 11 g |
| of which unsaturated | 6.8 g | 2 g |
Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.