Patisapta

Sweet Pancakes Filled with Dried Fruit

VegetarianOrigin West BengalPrep 30 minutesCook 15–20 minutes

Delicate, crepe-like Bengali pancakes wrapped around a rich filling of dried fruits and fresh curd cheese. They are gently sweet, fragrant with saffron and cardamom, and delightfully tender.

Saffron for soaking

0 gSteeped in water before making the batter (step 1)

Saffron · Kesar

to taste

spice

Soak in a few tablespoons of water to release its color.

Whole cardamom for the batter

0.5 gWhisked into the pancake batter (step 3)

Green cardamom pod · Elaichi

0.5–0.7 g3–4 pods

spice

Bruise lightly to release its fragrance.

Everything else

Hung natural yoghurt or chhena · Dahi / ChhenacrumbledSee the glossary: Yoghurt →

52 g3½ tablespoons

dairy

Rice flour · Chawal ka atta

150 g

flour

Dried fig · Anjeer

40 g4 figs

fruit

Raisin · Kishmish

27 g3 tablespoons

fruit

Date · Khajurstoned (pitted)

16 g2 dates

fruit

Method

Steep the saffron for soaking (to taste saffron) in a few tablespoons of water, and place 4 dried figs (None) into a separate bowl of water to soften for 30 minutes.
Drain the softened figs and chop them finely alongside 2 stoned (pitted) dates (None) and 3 tablespoon raisins. Transfer the fruit to a bowl, add 3.5 tablespoon crumbled chhena (None, crumbled), and mix thoroughly to form the filling.
In a large bowl, whisk 150 g flour (None) with 150 g water, the saffron infusion, and the whole cardamom for the batter (0.5–0.7 g green cardamom pod) until a smooth, thin batter forms.
Set a non-stick frying pan over low-medium heat. Ladle in a portion of batter and tilt the pan in a circle to spread it into a thin crepe; cook for 1 to 2 minutes until pale golden, turn over, and cook the other side for 1 to 2 minutes, removing the pancake from the heat as soon as it begins to blister.
Place a spoonful of filling along the centre of each pancake, pat it out evenly, and fold the edges over to enclose the filling into neat parcels.

Don't have something?

Saffron

Ground turmeric
Use 15% of the saffron's weight. Replicates the bright yellow colour well, but lacks the floral, earthy depth; use sparingly to avoid bitterness.
Screwpine water or rosewater
Use a few drops combined with a tiny pinch of ground turmeric to mimic both the regal floral aroma and the golden hue.

Hung natural yoghurt or chhena

Hung natural yoghurt
Use the same weight for yoghurt-style uses. It will not behave like chhena in sweets that need crumbly fresh cheese.
Cottage cheese
Use the same weight, crumbled or mashed. It suits sweets and stuffings better than yoghurt.
Paneer
Use the same weight, finely grated. It is denser and less moist, so add a spoon of milk if the mixture feels dry.

Rice flour

Cornflour
Use about 60–70% of the weight for thickening; for coatings use the same weight but the crust is denser.
Plain flour
Use the same weight for coatings; contains gluten, browns faster and is less crisp.
Fine semolina
Use the same weight for crisp coatings; coarser texture and needs a short rest.

Green cardamom pod

Green cardamom seed
Use 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.
Ground green cardamom
Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.
White cardamom pod
Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

Dried fig

Dried apricot
Use the same weight, chopped. More tart and less seedy; adjust sugar slightly.
Date
Use 80% of the weight, chopped. Sweeter and softer, so reduce added sugar.
Raisin or sultana
Use the same weight. Smaller and sweeter; reduce sugar and expect less fig texture.

Raisin

Dried plum
Use equal weight, pitted and finely chopped. Lends a deeper, slightly more tart sweetness to curries and rice dishes.
Cashew nut
Use equal weight. Fry lightly in ghee until golden; substitutes the burst of sweetness with a rich, buttery crunch.
Jaggery
Use 30% of the weight, finely grated. Dissolve straight into the sauce to match the intended sweetness, though without the fruity chew.

Date

Raisin or sultana
Use the same weight, chopped; soak in hot water if a soft texture is needed. Less sticky and less caramel-like.
Dried fig
Use the same weight, chopped; seedy and less sweet, with a figgy flavour.
Dried apricot
Use the same weight, chopped; tarter and firmer.

Similar dishes

Bhakri

Maharashtrian Bread

Bhakri tastes plain, salty, and roasted, while this dish is sweet, saffron-cardamom fragrant, and rich with dried fruit and curd cheese.

Same: Bhakri shares a rice-flour base and griddle cooking with this dish.
Different: Bhakri uses only rice flour and salt, has no filling, and lacks this dish's saffron, cardamom, dried fig, raisin, date, and chhena or yoghurt.

Paratha

Paratha is rich, buttery, and slightly salty rather than distinctly sweet and fruity like this saffron-scented dish.

Same: Paratha shares the use of aromatic green cardamom pods with this dish.
Different: Paratha is an unfilled, flaky flatbread laminated and cooked with 100 g of ghee and salt, whereas this dish is a delicate crepe rolled around a cheese and raisin filling.

Mawe ki Kachori

Sweet Stuffed Kachori

Mawe ki Kachori is much sweeter, richer, and crisper than this dish, with a floral rose flavor rather than delicate saffron.

Same: Mawe ki Kachori is also a stuffed Indian sweet featuring raisins, green cardamom, and a rich milk-based filling.
Different: Instead of being pan-cooked as soft crepes, Mawe ki Kachori is deep-fried in vegetable oil and ghee, then steeped in a rosewater and lime juice sugar syrup without saffron.

Baqarkhani Roti

Rich Sweet Bread

Baqarkhani Roti is richer, buttery, and flakier, lacking the creamy curd texture and floral saffron flavor of this dish.

Same: Both sweet preparations are flavored with green cardamom pods and include raisins.
Different: Baqarkhani Roti is a baked, multi-layered bread made with ghee and poppy seeds, whereas this dish consists of griddled pancakes wrapped around a fresh curd cheese and saffron filling.