I am obsessed with Pitha-puli and this Poush Parbon I am literally on my toe. Friends are visiting almost everyday and with all new demands. Today morning one of my friends called me and demanded for Patishapta. I usually make normal one, one with all purpose flour, that every Bengali makes during Poush Sankranti. But, today thought of making the same in a different way. Growing up, I saw Maa making Chaler Patishapta which is made with rice paste and grated coconut. I love that variation of Patishapta and thus, though of surprising my friend with this. The Pitha turned out to be super soft and yummy. It feels great when your creation is appreciated by your dear ones. Happy me 🙂
Chaler Patishapta is made by soaking Gobindobhog rice and than making a fine paste of it, stuffed with Patali gur infused grated coconut. This is a very delicate Pitha and need to be handled with great care, else it will break. It is also a little more fluffy and wholesome than the usual Patishapta and creamy from inside. The wrap is thick than the usual one as rice flour paste won’t spread much and thus it takes a little longer time to get cooked from inside out. Here’s is recipe for you all.
For The Wrap:
- 1 cup gobindobhog rice
- 1/2 tea-spoon salt
For The Stuffing:
- 1 cup grated coconut
- 1/2 cup patali gur (date palm jaggery)
- Soak the rice in water for around 1-2 hours.
- Drain the water and make a fine paste of the rice.
- As the paste will be very thick, add some water to make it little diluted. Keep aside.
- Heat a pan and add all the ingredients mentioned in For Stuffing section. On a low flame, stir until the ingredients mix properly and the coconut is little fried.
- The stuffing should be sticky such that if you compress, it should stick together. Once it’s done, add ghee and give a quick mix. Remove it from the flame and keep aside.
- Heat a tawa and coat it’s surface with a little oil.
- Pour a portion of rice paste (4 table-spoon approx) on the tawa and spread it to make a circular shape.
- Once the spread is little dried up, put the stuffing on the spread vertically.
- Roll the spread with the help of a spatula and press mildly and cook for few second.
- Remove it from the tawa and serve hot.
Chaler Patishapta tastes best when you serve it hot. You can also keep it for 1 day. Keep it covered and do not store in refrigerator. This is quite an unusual variety of Pathishapta and I love it.
Don’t forget to drop me a comment telling how you like it. You can also tag me on Instagram by using the handle @when_a_bong_cooks. Happy winter and Happy festivities!!!