a twist to the Bengali traditional pithe, Patishapta
Happy Durga Navami to all my readers here !!!
The durga puja of this year 2019 is going on and today is Maha Navami, also known as Durga Navami. This is a festival that is celebrated on the ninth day of Navratri (Sharada Navratri). Sharada Navaratri and Durga Puja are celebrated in honour of goddess Durga – the deity of shakti (strength). The rituals are being followed for complete 10 days, but the last four days are very auspicious for everyone. Saptami, Ashtami, Navami and Dashami are celebrated with much jollity and splendour. Huge Pandaals (much decorated tents displaying huge idol of Goddess Durga conquering over the demon Mahishasur) win the hearts of all the visitors. It is a momentous celebration for Bengalis as well as Odias.
And here as the puja celebration is full on mood, so I have prepared some sweets as I do always for puja. Starting from rasogolla, jalebi, sandesh etc to many more vegetarian as well as non-vegetarian dishes my family members enjoy. Today’s post is about a sweet dish from Bengali Cuisine but with a modern touch as Choco Swirl Patishapta.
What is Patishapta ?
This is a Bengali traditional pithe (in bengali) / pitha (in odia). Basically these are pancake rolls with a sweet flavored stuffing. The pancake batter is prepared by using all purpose flour (maida), semolina (sooji) and rice flour. The stuffing can be of coconut-jaggery mixture or khoya. Bengalis mostly use the palm jaggery for this, still the regular jaggery can be added to make the stuffing as I did here in this post. It is the most desired Bengali sweet delicacy made on the auspicious occasion of Poush or Makar Sankranti. These pancakes looks similar to dosa but taste wise totally different these are from dosa.
What is the twist to the Patishapta here ?
Well, the regular patishapta is prepared by first spreading the batter over a frying pan and allowed to cook the pancake. Then the sweet flavored stuffing is placed in the center of the pancake and after that the pancake is rolled and served. Here instead of making the patishapta with the regular batter, I have divided the batter into two parts. Keeping one part as it is (Regular batter), the cocoa powder is added to the other part (which results into Chocolate batter). Then the chocolate batter is squeezed in the center of a well heated frying pan / griddle (over low heat) to make a circle of 1 inch. Next the regular batter is squeezed just around the chocolate circle without keeping any space in between. The pan is then covered with a lid for 10-15 sec, next again chocolate batter is squeezed around the normal batter without keeping any space. And similarly both the batters are repeated to get a swirl pattern. The pancake is covered again for 10-15 minutes and then flip to cook the other side. The overall pancake (alternative spiral of chocolate and normal batter) must be around 5-6 inch in diameter. So accordingly the batters have to be added alternatively.
As here I have used the coconut and jaggery mixture and also the batter is prepared by adding water instead of milk, so this twisted sweet dish is totally Vegan. One can vary the sweetness of the stuffing by changing the amount of jaggery. Dry fruits are optional actually in the stuffing. For some crunch in each bite, I love to add few roughly chopped dry fruits. So for a twisted sweet dish do try this yummy and eye-catchy Bengali delicacy.
The event related to this post :
Today is also Monday and the Foodie Monday Blog Hop team has come up with the 216th theme as ‘Vijayadashami Treats‘. Here Vijayadashami is the last day of durga puja and also named as Dasahara, Dusshera, Dasara etc. This celebrates the triumph of good over evil. And for the celebration here I have come up with a modern touch to a sweet dish from Bengali Cuisine as Choco Swirl Patishapta.
Recipe Card for ‘Choco Swirl Patishapta ‘ :
Durga puja special, rice flour, maida, semolina, coconut, jaggery, Dry fruits
Sweet dish, Fusion dish, Patishapta, Bengali sweets, vegan
Choco Swirl Patishapta
a twist to the Bengali traditional pithe, patishapta
prep time: 15 Mcook time: 20 Mtotal time: 35 M
- Coconut (grated) 2 cup
- Jaggery 1 cup
- Raisin (chopped) 2 tbsp
- Cashew (chopped) 2 tbsp
- Cardamom powder 1/4 tsp
- All purpose flour 1 cup
- Rice flour 1/2 cup
- Semolina 3 tbsp
- Cocoa powder 3 tbsp
- Sugar 2 tsp
- Salt 1/8 tsp
- Water as needed
- Oil for smearing
How to cook Choco Swirl Patishapta
- In a pan, first dry roast the grated coconut for 2-3 minutes.
- Then add grated jaggery and mix well.
- Jaggery will start to melt and within few time, the mixture will thickens.
- Add cardamom powder along with roughly chopped dry fruits.
- Mix again and transfer to a plate.
- In a mixing bowl take all purpose flour, semolina, rice flour, sugar, salt and mix.
- Add water and mix again till a lumps free batter (neither very thick not very thin) will form.
- Divide the batter into two part and then keep aside one part.
- To the second part add cocoa powder and mix well till no lumps are there. Add little water also if this chocolate batter looks bit thick as compared to the other part of the batter.
- Keep aside both batter for 10-15 minutes.
- Then pour both the batter to two piping bags or squeeze bottles separately.
- Heat a nonstick flat pan or griddle and smear oil.
- First squeeze the chocolate batter in the center to make a circle of 1 inch, then squeeze the normal batter just around the chocolate circle without keeping any space over low heat.
- Cover the pan with a lid for 10-15 sec, then again squeeze chocolate batter around the normal batter without keeping any space.
- Again cover the pan with a lid for 10-15 sec and similarly repeat the batter.
- The overall pancake (alternative spiral of chocolate and normal batter) must be around 5-6 inch in diameter. So repeat accordingly.
- Flip the pancake and allow to cook the other side.
- Transfer to the plate and place some coconut mixture in the center of the pancake.
- Roll the pancake and put 1-2 cloves just around the center joining part of the rolled pancake to hold the roll shape.
- One patishapta is ready, keep aside in a plate.
- Similarly prepare some more patishapta from rest batter and coconut mixture.
- Serve these choco swirl patishapta warm / cold !
Dry fruits are optional. For some crunch in each bite, I love to add few roughly chopped dryfruits.
The coconut can be of desiccated or freshly grated ones.
The batter should be in finely dripping consistency, neither very thick not very thin. It should be able to cover the back of a spoon.
If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.
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A feast for the eyes Sasmita. So so so pretty. Must have taken so patience to make these choco swirl patishapta. Such a wonderful Dussera treat.
I tasted patishapta for the first-ever time on our holiday in Calcutta, a few years ago. Absolutely loved it. Can imagine how beautiful it would taste with your innovative chocolate twist to it. 🙂
I have yet to taste this traditional Bengali dessert. Loved your chocolatey twist to it. You have made the patishapta so beautifully !
Loved your twist to traditional dessert.simple and delicious dish looks so pretty and eye catching
Wow Sasmita patisapta looks amazing. How perfectly you made these patisapta in two colour. Really awesome. Loved it. I wish I could taste it. Innovative way to make a traditional dish.
Lovely twist to the traditional Bengali recipe.Fabulous recipe and beautiful presentation Sasmita.
I am just observing your choco swrill patishapta,it's very innovative.The way you presented is very pretty attractive and innovative Sasmita.