Bengali Pati Shapta

Bengali Pati Shapta is a delightful rolled crepe filled with a creamy and sweet coconut filling, perfect for a comforting brunch. This traditional Bengali dish is not only delicious but also showcases the rich culinary heritage of West Bengal.

Ingredients

• All-purpose flour - 100 grams
• Rice flour - 50 grams
• Milk - 300 ml
• Water - 100 ml
• Salt - a pinch
• Coconut (grated) - 100 grams
• Jaggery (grated) - 50 grams
• Cardamom powder - 1/4 teaspoon
• Ghee or oil - for cooking

Steps

1. In a mixing bowl, combine all-purpose flour, rice flour, and a pinch of salt. Gradually add milk and water to form a smooth batter. Let it rest for 10 minutes.
2. In another bowl, mix grated coconut, jaggery, and cardamom powder to prepare the filling.
3. Heat a non-stick pan over medium heat and add a little ghee or oil. Pour a ladleful of the batter onto the pan, spreading it evenly to form a thin crepe.
4. Cook the crepe until the edges begin to lift, then place a spoonful of the coconut filling on one side and fold the crepe over it.
5. Cook for another minute until the crepe is golden brown. Remove from the pan and repeat with the remaining batter and filling.
6. Serve warm, drizzled with extra jaggery syrup if desired.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 12 g
• Sodium: 50 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.25 L

Health Benefits

• Coconut provides healthy fats and fiber, promoting heart health.
• Jaggery is a natural sweetener that can aid in digestion and detoxification.

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