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Paatishapta (stuffed pancakes)

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Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife
Chennai

Paatishapta

Ingredients

For the pancake:
Sooji - 1/2 cup
Maida - 1/2 cup
Jaggery (preferably khajoor gud, crushed) - 2 tsp
Milk - 1 cup (approx.)
Ghee - 6-7 tsp

For the filling:
Grated fresh coconut - 1 cup
Jaggery - 1/2 cup
Water - 1 tsp
Khoya (crumbled)- 1/2 cup
Green cardamom powder - 1/4 tsp

Method of Preparation

1. Take milk in a suacepan and warm it.
2. Add jaggery and mix till it dissolves in milk.
3. Add sooji, mix and keep for 30 minutes.
4. Add maida, little by little, and stir vigorously so that no lumps are formed. Keep
    for 10 minutes.
5. Make the filling meanwhile. For this, first melt jaggery in a kadai by sprinkling water
    and heating on low flame.
6. Add the coconut and stir on medium flame for 1-2 minutes.
7. Add khoya and keep stirring on medium flame till excess moisture is evaporated and
    the filling resembles a soft mouldable mass (like laddoo mixture).
8. Remove from heat and keep aside to cool down to room temperature.
9. Add more milk to the batter, if required, to make it similar to dosa batter.
10. Heat a non-stick pan, add few drops of ghee and smear to grease the pan.
11. Pour the batter onto the pan and spread it with the help of the back of a ladle,
     to make circular pancakes of 5" diameter.
12. Spray more ghee on top and cook the pancakes on both sides, till the edges are
     lightly browned and a few brown patches are seen on at least one of the surfaces.
13. Remove from pan, spread the filling along the diameter, and fold the pancake from
     both sides to enclose it (similar to Masala Dosa).
14. Lightly press from top and serve paatishaptas.

Notes & Tips

1.You can also cut the paatishapta into two for ease of handling while eating.

2. You can pour a little condensed milk over the paatishapta to make it richer, if desired.

3. Do not put any nuts in the filling or even for garnishing as they will obscure the taste of coconut and jaggery mixture.

4. This is traditionally made at the time of Makar Sankranti, in West Bengal and other eastern states, like Assam, Orissa and some parts of Jharkhand and Bihar.