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Recipe: How to make Patishapta

By Debjani Chatterjee
February 17, 2015 11:36 IST
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Rediff reader and food blogger Debjani Chatterjee tells you how to make Patishapta, a traditional pancake.

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Patishapta is a sweet dish prepared during the winters in West Bengal and Bangladesh.

Here's the recipe:


Serves: 12 


For the crepe batter

  • 1 cup rice flour
  • 2 cup all purpose flour
  • 2 tbsp semolina
  • 25 gm patali gur or date palm jaggery (this can be substituted with same amount of Sugar)
  • 1 1/2 cup water
  • 1/2 cup milk (optional)

For the stuffing

  • 1 1/2 cup grated coconut
  • 1 1/2 cup khoya/ mawa/ dried whole milk
  • 100 gm patali gur or date palm jaggery (this can be substituted with same amount of sugar)
  • 1 tbsp ghee for frying


  • In a pan, heat date palm jaggery along with 1 and 1/2 cup water. Cook on medium flame to dissolve the jaggery completely.
  • Switch off the flame and strain the jaggery water and keep it aside.
  • Sieve rice flour, all purpose flour and mix semolina in a deep bowl.
  • Add previously prepared jaggery water to the flour mixture to make a lump-free, thick paste. If required, you may also add milk to the mixture. I used approximately 1 and 1/2 cup of jaggery water and 1/2 cup milk to prepare the batter.
  • Cover the batter and allow it to set for 30 minutes.
  • For the filling, make small pieces of jaggery and khoya and keep them aside.
  • In a non-stick frying pan, take freshly grated coconut and cook on a medium flame for about five minutes or till the water content of grated coconut is reduced.
  • Add chunks of jaggery and cook for about five minutes or till it dissolves completely.
  • Add khoya to the mixture and cook on a low flame. Mix well.
  • Continue cooking on a medium flame for around 5 minutes to get a thick mixture. Stir continuously.
  • Switch off the flame and transfer the filling on a plate and allow it to cool.
  • To make the crepes, take a spoon and stir the batter well.
  • Heat a non-stick pan and grease it with ghee.
  • Take one ladle full of batter and pour it in the centre of the pan. Using the backside of the ladle, spread the batter to prepare a circular disc, much like a dosa.
  • Cover the pan with a lid and cook on a low flame for around 30-40 seconds or till the crepe turns golden brown in colour. Do not cook the crepe from the other side.
  • While it is still on the pan, place 2 tbsp of the filling at one side of the crepe lengthwise and start folding it from the same side to roll it completely .
  • Remove the roll from the pan and following the same process prepare rest of the Patishapta.
  • Serve hot.



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Debjani Chatterjee