Ingredients with Measurements:
- 1 cup of rice flour
- 1/2 cup of all-purpose flour
- 1/2 cup of semolina
- 1/2 cup of sugar
- 2 cups of milk
- 1/2 cup of water
- 2 medium-sized potatoes, boiled and mashed
- 1/2 teaspoon of cardamom powder
- 1/4 cup of ghee or clarified butter
- A pinch of salt
Special equipment needed:
- A non-stick pan
- A spatula
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, semolina, sugar, and salt. Mix well.
2. Add milk and water to the mixture and whisk until the batter is smooth and free of lumps.
3. Heat a non-stick pan over medium heat and add a tablespoon of ghee.
4. Pour a ladleful of batter onto the pan and spread it out in a circular motion to form a thin crepe.
5. Cook the crepe for 2-3 minutes until the edges start to curl up.
6. Add a spoonful of mashed potatoes on one side of the crepe and sprinkle some cardamom powder on top.
7. Fold the crepe over the filling and press gently with a spatula to seal the edges.
8. Cook for another 1-2 minutes until the crepe turns golden brown.
9. Repeat the process with the remaining batter and filling.
10. Serve hot with a drizzle of ghee on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 55g
- Protein: 7g
Substitutions for ingredients:
- You can use jaggery instead of sugar for a healthier option.
- You can use mashed sweet potatoes instead of regular potatoes for a sweeter taste.
Variations:
- You can add grated coconut or chopped nuts to the filling for extra texture and flavor.
- You can add a pinch of saffron to the batter for a golden color and aromatic flavor.
Tips and tricks:
- Make sure the batter is smooth and free of lumps to get a perfect crepe.
- Use a non-stick pan to prevent the crepes from sticking.
- Adjust the amount of sugar according to your taste preference.
Storage instructions:
- You can store the leftover crepes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Heat the crepes in a microwave or a pan over low heat until warm.
Presentation ideas:
- Serve the crepes on a plate with a drizzle of ghee on top and a sprinkle of chopped nuts.
Garnishes:
- Chopped nuts, grated coconut, or saffron strands.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Aloo bhaja (fried potatoes), chutney, or raita.
Troubleshooting advice:
- If the crepes are too thick, add more water to the batter.
- If the crepes are too thin, add more flour to the batter.
Food safety advice:
- Make sure the potatoes are cooked thoroughly before mashing them.
Food history:
- Pati Shapta is a traditional Bengali dessert that is usually served during the winter season.
Flavor profiles:
- Sweet, creamy, and aromatic.
Serving suggestions:
- Serve as a dessert or a snack.
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Region: Bangladeshi