Life Designer, April 2015
From The Bangali Kichen
(Given by Ruma Basu)
8
Patishapta
Ingredients:
For the filling Grated Coconut (Narkel Kora): 3cups
Jaggery (Gur): 1cup
Cardamom powder (Elaich): 1/4
teaspoon
For the crepes Wheat flour (Maida): 1cup
Seomlina (Suji): 1/2 cup
Rice flour (Chal guro): 1/2cup
Milk (Dudh): 1cup
Oil for frying
Method:
For the filling In a wok heat the jaggery, as it start melting
add the coconut.
Put in the cardamom powder and stir till the
coconut mixes well with the jaggery.
Cook till the coconut feels sticky.
Take off flame and keep aside.
For the crepes Add all dry ingredients together and mix well
Pour the milk with stirring constantly to
avoid lumps, the batter should be smooth and
flowing (add milk if required)
Heat a frying pan (preferably non-stick) coat
with 1 tablespoon of oil.
Take a small bowl of batter and spread it
evenly on the pan to make a round shape.
Place the filling lengthwise at the center of
the crepe.
Fold the crepe from both sides and wait till it
turns light brown.
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