Patishapta – Rice Flour Crepes Filled with Coconut and Jaggery: Traditional and Keto Versions
Introduction
Patishapta is a beloved Bengali delicacy, known for its delicious thin crepes that envelop a sweet and aromatic filling of grated coconut and jaggery. This traditional dish can be found gracing the tables of many Bengali households, particularly during festivals and celebrations, where it often holds the spotlight as a delightful dessert. Serving for around ₹50-100 ($0.60-$1.20) in local sweet shops like Bhim Nag or Aahar in Kolkata, Patishapta has remained a favorite among many for its rich flavors and textures. But in today’s health-conscious world, you may be on the lookout for alternatives. That’s where the keto version of Patishapta comes into play, cleverly substituting the traditional ingredients to reduce carbs while maintaining the dish’s signature sweetness. Whether you’re indulging in the classic or trying the keto twist, Patishapta is a treat that brings joy to every bite!
Origin and Inspiration
Patishapta originates from the fertile lands of West Bengal, India, a region rich in cultural and culinary traditions. This dish represents a wonderful blend of rice flour and the sweetness of coconut, mirroring the lush harvests and tropical climate of the area. Traditionally prepared during festivals like Poush Mela, Patishapta is not just a dessert but a celebration of flavors and traditions passed down through generations.
Interestingly, the concept of crepes filled with sweet fillings transcends borders, as seen in similar dishes like the French crêpes Suzette or the Vietnamese bánh xèo, highlighting the universal love for sweet wraps. The keto adaptation of Patishapta embraces modern dietary preferences, opting for almond flour to craft the crepes. This ingenious swap allows for a low-carb delight without compromising on the fragrant coconut and jaggery filling. Imagine every bite transporting you to a world of nostalgia and sweetness while being mindful of your health—that’s the magic of the keto Patishapta!
Nutrition Info (Per Serving)
Traditional Version
Calories: 250 kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 120mg | Fiber: 2g | Sugar: 10g
Keto Version
Calories: 180 kcal | Carbohydrates: 6g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 140mg | Fiber: 3g | Sugar: 0g
Ingredients (2 Servings)
Shared Ingredients:
- 1 cup grated coconut
- 1/2 cup jaggery (or erythritol for keto)
- 1/4 cup water
- 1/4 tsp cardamom powder
- A pinch of salt
- Oil or ghee, for cooking
Traditional Version:
- 1 cup rice flour
- 1.5 cups water (for batter)
Keto Version:
- 1 cup almond flour
- 1.5 cups water (for batter)
Instructions
Prepare the Coconut Filling:
- In a pan, combine grated coconut, jaggery (or erythritol), 1/4 cup water, and cardamom powder. Cook over medium heat until the jaggery melts and combines with the coconut, forming a sticky consistency. Set this sweet filling aside to cool.
Prepare the Crepe Batter:
For the Traditional Version: In a bowl, mix rice flour with 1.5 cups of water until smooth and lump-free.
- For the Keto Version: In a bowl, combine almond flour with 1.5 cups of water, ensuring a smooth mixture for the crepes.
Cooking the Crepes:
- Heat a non-stick pan over medium heat and lightly grease with oil or ghee. Pour a ladleful of batter onto the pan, swirling it to form a thin crepe. Cook until the edges lift, then carefully flip to cook for another minute.
Assembling the Patishapta:
- Place a spoonful of coconut filling in the center of the crepe. Fold the crepe over the filling, forming a neat pouch. Repeat this process for the remaining batter and filling.
- Serving:
- Serve the Patishapta warm, drizzled with a touch of ghee for extra indulgence. Enjoy the contrast of the lightly crisped crepe with the luscious coconut filling!
What Does It Pair Well With?
Traditional Pairings: A cup of masala chai or warm milk complements the sweetness of Patishapta beautifully, creating a comforting experience that transcends generations.
- Keto-Friendly Pairings: Consider pairing it with a refreshing coconut smoothie or some mixed berries for a tart contrast, ensuring all your keto bases are covered.
What is the Shelf Life?
Patishapta is best enjoyed fresh to fully appreciate the warmth and tenderness of the crepes. However, leftovers can be stored in the refrigerator for up to 2-3 days in an airtight container. To reheat, simply warm them in a pan for a few minutes.
Freezing: You can also freeze the cooked Patishapta for up to 1 month—just layer them with parchment paper in an airtight container to prevent sticking. Thaw overnight and reheat as described above.
Alternative Cooking Methods
Oven: Preheat the oven to 350°F (175°C). Wrap the cooked Patishapta in aluminum foil and warm for about 10 minutes for a soft and fresh taste.
- Air Fryer: For a light crispiness, arrange the Patishapta in the air fryer at 300°F (150°C) for 5-7 minutes.
Conclusion
Whether you relish the traditional Patishapta with its warm, sweet-filling or dive into the keto version that lovingly embraces health-conscious ingredients, both offer a wonderful blend of flavors and textures that cater to every palate. This cherished Bengali dessert not only represents a culmination of culinary heritage but also adapts beautifully to contemporary dietary choices, making it a versatile dish suitable for any occasion. Indulge in this delightful crepe and let every bite be a celebration of taste and nostalgia!
