Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup warm water
- 1/2 cup grated coconut
- 1/2 cup jaggery (or brown sugar)
- 1/4 cup raisins
- 1/4 cup chopped nuts (optional)
Special Equipment Needed:
- Rolling pin
- Frying pan
- Spatula
- Bowl
- Plate
Step-by-Step Instructions:
1. In a bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
2. Add the vegetable oil and warm water and mix until a dough forms.
3. Knead the dough for 5 minutes until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Meanwhile, in a separate bowl, mix together the grated coconut, jaggery, raisins, and nuts (if using).
6. Divide the dough into 8 equal parts.
7. Take one part of the dough and roll it out into a thin circle.
8. Place a spoonful of the coconut mixture in the center of the circle.
9. Fold the edges of the circle inwards to form a semi-circle.
10. Heat a frying pan over medium heat and add a tablespoon of oil.
11. Place the patishapta in the pan and cook for 2-3 minutes on each side until golden brown.
12. Remove from the pan and place on a plate.
13. Repeat with the remaining dough and filling.
Time:
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Temperature: Medium
Serving Size: 8
Nutritional Information:
Calories: 150
Fat: 6 g
Carbohydrates: 20 g
Protein: 3 g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Jaggery can be substituted with brown sugar.
- Nuts can be omitted if desired.
Variations:
- The filling can be varied by adding different types of nuts or dried fruits.
- The patishapta can be served with a variety of sauces or chutneys.
Tips and Tricks:
- The dough should be kneaded until it is smooth and elastic.
- The patishapta should be cooked on medium heat to ensure even cooking.
- The filling can be adjusted according to taste.
Storage Instructions:
The patishapta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The patishapta can be reheated in a pan over medium heat for 2-3 minutes.
Presentation Ideas:
The patishapta can be served with a variety of sauces or chutneys. It can also be served with a dollop of yogurt or ice cream.
Garnishes:
The patishapta can be garnished with chopped nuts, raisins, or grated coconut.
Pairings:
The patishapta pairs well with a variety of sauces or chutneys.
Suggested Side Dishes:
The patishapta can be served with a variety of side dishes such as curries, dals, or salads.
Troubleshooting Advice:
- If the dough is too dry, add a little more water and knead until it is smooth and elastic.
- If the patishapta is not cooking evenly, reduce the heat and cook for a few more minutes.
Food Safety Advice:
- The patishapta should be cooked thoroughly before eating.
- The patishapta should be stored in an airtight container in the refrigerator.
Food History:
Patishapta is a traditional Bengali sweet dish that is believed to have originated in the 16th century. It is a popular dessert in Bengal and is often served during festivals and special occasions.
Flavor Profiles:
The patishapta has a sweet and nutty flavor with a hint of coconut.
Serving Suggestions:
The patishapta can be served as a dessert or snack. It can also be served with a variety of sauces or chutneys.
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Region: Indian