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Bengal

Pati Shapta

Rice crepes filled with sweetened coconut or kheer.

Prep30 minCook45 minTotal1 hr 15 minServes4DietVegLevelMediumSpice
Pati Shapta from Bengal

About this dish

Pati Shapta is the jewel of the 'Pithe Puli' festival held during Makar Sankranti in Bengal. These are delicate, thin crepes traditionally made from a rice flour and semolina batter, wrapped around a rich filling of coconut and jaggery or thickened milk solids (kheer). The name comes from 'Pati' (flat) and 'Shapta' (pressed/folded), describing the rolling technique.

Ingredients

For the Batter

  • 1 cup (125g) maida (all-purpose flour)
  • 1/2 cup (80g) rice flour
  • 1/4 cup (40g) fine semolina (suji)
  • 2 cups (500ml) whole milk, room temperature
  • 2 tbsp (30g) powdered sugar
  • A pinch of salt

For the Filling (Pur)

  • 2 cups (200g) freshly grated coconut
  • 1 cup (150g) Nolen Gur (date palm jaggery) or grated jaggery
  • 1/2 tsp (2.5g) cardamom powder
  • 1/2 cup (120ml) khoya/mawa, crumbled (optional)

For Cooking

  • 4 tbsp (60ml) ghee for brushing the pan

Method

  1. 1

    Prepare the Batter

    In a large bowl, whisk together maida, rice flour, suji, and salt. Slowly pour in the milk while whisking constantly to ensure no lumps form. The batter should be thin, similar to the consistency of heavy cream.

  2. 2

    Rest the Batter

    Cover the batter and let it rest for 30 minutes. The suji will absorb moisture and swell, which is vital for the crepe's structure and slight crispness.

  3. 3

    Make the Coconut Filling

    In a non-stick pan, combine grated coconut and jaggery over medium heat. Stir continuously for 10-12 minutes until the jaggery melts and the mixture becomes sticky.

  4. 4

    Finish the Filling

    Add the crumbled khoya and cardamom powder to the coconut. Cook for another 2-3 minutes until the mixture thickens and leaves the sides of the pan. It should be moist but not runny. Let it cool.

  5. 5

    Prepare the Pan

    Heat a non-stick flat tawa or skillet over low-medium heat. Lightly brush it with ghee. Use a halved potato or a silicon brush to ensure a very thin, even coating of fat.

  6. 6

    Pour the Crepe

    Pour a small ladleful of batter in the center. Quickly swirl the pan or use the back of the ladle in a circular motion to spread it into a thin 6-inch disc.

  7. 7

    Cook the Crepe

    Cook on low heat for about 1-2 minutes. Do not flip. The crepe is ready when the edges start to lift slightly and the top looks dry and translucent.

  8. 8

    Add Filling and Roll

    Place 1-2 tablespoons of the coconut filling in a log shape near one edge of the crepe. Carefully fold the edge over the filling and roll it tightly into a cylinder.

  9. 9

    Final Sear

    Press the rolled pati shapta gently with a spatula for 10 seconds to seal the seam. If you like it slightly crisp, cook for an additional 30 seconds, then remove from the pan.

Notes & variations

  • If the batter thickens too much after resting, add 1-2 tablespoons of milk to bring it back to pouring consistency.
  • Using 'Nolen Gur' (winter date palm jaggery) provides a superior, smoky flavor compared to regular cane jaggery.
  • Keep the heat low throughout; high heat will cause the crepes to brown too fast and become brittle.
  • Pati Shaptas are best served warm but can be stored in the fridge for 2 days and steamed to reheat.

Serve with

A drizzle of liquid Nolen Gur or a side of thickened sweetened milk (Rabri).

Cook's note

Use a non-stick pan and wipe it with a damp cloth between each crepe to keep the surface temperature consistent.

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