Pati Shapta is a traditional Bengali sweet dish made with thin rice crepes filled with sweet coconut or jaggery and grated coconut filling. A step-by-step guide on how to make Pati Shapta:
Ingredients:
For the Crepes (Pati):
- 1 cup rice flour
- 1/4 cup all-purpose flour (maida)
- 1/2 cup milk
- A pinch of salt
- Ghee (clarified butter) or vegetable oil for cooking
For the Filling:
- 1 cup grated coconut
- 1/2 cup jaggery (gur) or sugar
- 1/2 teaspoon cardamom powder
- A few slivers of pistachios and almonds for garnish (optional)
Instructions:
For the Filling:
1. Prepare the Filling:
- In a pan, combine the grated coconut and jaggery (or sugar). Cook them together on low heat until the jaggery (or sugar) melts and the mixture becomes a thick, sweet filling. Stir in the cardamom powder. Once done, set the filling aside to cool.
For the Crepes (Pati):
2. Prepare the Batter:
- In a mixing bowl, combine the rice flour, all-purpose flour, milk, and a pinch of salt. Mix well to form a smooth, lump-free batter. The batter should be thin, similar to dosa or crepe batter.
3. Cook the Crepes:
- Heat a non-stick or crepe pan over medium heat and lightly grease it with ghee or vegetable oil.
- Pour a ladleful of the batter onto the center of the pan and quickly spread it in a circular motion to form a thin, round crepe. The crepe should be thin, like a dosa.
- Allow the crepe to cook for a minute or so until the edges start to lift, and it turns golden brown on the bottom.
- Place a spoonful of the coconut and jaggery filling in the center of the crepe.
- Fold the sides of the crepe to cover the filling, creating a roll or semi-circle shape.
- Gently press the edges to seal the crepe. Cook for a minute or until the crepe is lightly crisp.
4. Serve:
- Remove the Pati Shapta from the pan and place it on a serving plate.
- Garnish with slivers of pistachios and almonds (if using).
- Serve the Pati Shapta warm or at room temperature. They are delicious on their own or can be enjoyed with a drizzle of ghee.
Pati Shapta is a delightful Bengali sweet, often made during festivals and special occasions. Enjoy the sweet and fragrant flavors of these thin rice crepes filled with a sweet coconut and jaggery filling.