GF & DF Patishapta - Easy Bengali Recipe

Welcome to a culinary journey that brings the warmth of Bengali tradition right into your kitchen! If you're on the hunt for delicious gluten free dairy free recipes, you've just stumbled upon a true gem: Patishapta. This delightful, thin crepe-like pancake, traditionally enjoyed during the harvest festival of Poush Sankranti, is a beloved sweet treat from Bangladesh and Bengal. It’s light, subtly sweet, and filled with a heavenly coconut and jaggery mixture that will transport your taste buds.
But what if you have dietary restrictions? No worries! We've reimagined this classic to be completely gluten-free and dairy-free, ensuring everyone can enjoy its irresistible charm. Whether you're a seasoned chef or just starting your baking adventure, our easy-to-follow guide will help you master Patishapta with confidence. Get ready to impress your friends and family with this naturally flavorful and inclusive dessert!

Ingredients

• 1 cup (120g) fine gluten-free rice flour
• 1/4 cup (30g) tapioca starch (for elasticity, optional but recommended)
• 1/4 cup (30g) semolina (sooji), if not strictly gluten-free, or use more rice flour for GF
• 1/2 teaspoon salt
• 2 tablespoons sugar (or jaggery powder for a richer flavor)
• 1.5 cups (360ml) full-fat coconut milk (or almond milk for a lighter option)
• 1/2 cup (120ml) water (add more if needed for desired consistency)
• Oil or vegan butter for greasing the pan
• Patishapta Filling Ingredients (Narkel Kheer - Coconut Jaggery Filling)
• 2 cups (180g) freshly grated coconut (or unsweetened desiccated coconut, rehydrated)
• 1/2 cup (100g) date jaggery (Nolen Gur) or palm jaggery, grated or crushed
• 1/4 teaspoon green cardamom powder
• 1 tablespoon water (if jaggery is very dry)

Directions

1. Preparing the Coconut Jaggery Filling (Narkel Kheer)
2. Combine Ingredients: In a heavy-bottomed pan, combine the grated coconut, jaggery, and 1 tablespoon of water (if using very dry jaggery).
3. Cook Down: Place the pan over medium-low heat. Cook, stirring continuously, for about 8-10 minutes, or until the jaggery melts and mixes thoroughly with the coconut. The mixture should thicken and come together, but still be moist.
4. Add Flavor: Stir in the cardamom powder.
5. Cool: Remove from heat and let the filling cool completely. It will thicken further as it cools. Set aside.
6. Preparing the Gluten-Free & Dairy-Free Patishapta Batter
7. Dry Ingredients: In a large mixing bowl, combine the `gluten-free rice flour`, tapioca starch, semolina (if using), salt, and sugar. Mix well.
8. Wet Ingredients: Gradually add the coconut milk and water to the dry ingredients, whisking continuously to prevent lumps.
9. Achieve Consistency: Continue whisking until you have a smooth, thin batter, similar to crepe batter. It should be pourable but not watery. If it's too thick, add a little more water, a tablespoon at a time.
10. Rest: Cover the bowl and let the batter rest for at least 15-20 minutes. This allows the flours to hydrate and the batter to settle, resulting in a smoother crepe.
11. Cooking the Patishapta
12. Heat Pan: Heat a non-stick frying pan or a cast-iron skillet over medium heat. Lightly grease the pan with oil or vegan butter.
13. Pour Batter: Once the pan is hot, pour about 1/4 cup (60ml) of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter evenly into a thin, round crepe.
14. Cook Crepe: Cook for 1-2 minutes until the edges start to crisp and lift, and the top surface looks set and dry. You shouldn't need to flip it.
15. Add Filling: Place a spoonful (about 1-2 tablespoons) of the cooled coconut jaggery filling in a line across one edge of the cooked crepe.
16. Fold: Gently fold the crepe over the filling, then roll it up tightly into a cylindrical shape.
17. Repeat: Remove the rolled Patishapta from the pan and repeat with the remaining batter and filling, greasing the pan lightly between each crepe if necessary.
18. Serve: Serve the Patishapta warm or at room temperature.