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1 cup - fresh coconut, finely scraped.
3/4 cup - sugar.
1/2 tsp -
powder| For Pancakes:
1.5 cups - plain flour (maida).
2 cup -
1 tsp - ghee.
2 pinches - soda bicarb.
For Garnish: 3 to 4 - almonds, finely slivered.
3 to 4 - green pistachios, finely slivered.
How to Make Patishapta
Put freshly grated coconut in a non-stick or heavy pan.
Cook it on a low flame, stirring continuously, till the coconut gets softened.
Add sugar, cardamom, stir and cook further.
Keep it aside till required.
Make a thin spreading batter with all ingredients.
Add a little more milk if required.
Heat a non-stick or heavy skillet.
Spread a ladleful of batter, spread to form a thin pancake.
Repeat it for all the batter, piling up the pancakes.
Place a spoonful of filling along centre of a pancake.
Fold over opposite side, to form a Frankie-like folding.
Repeat it for all, arrange in serving dish.
Garnish with slivered almonds and pistachios.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.