Macher Patishapta

 Macher patishapta - 

Patishapta is a sweet pitha usually made during Makar Sankranti in Bengal. 

The patishapta base / crepe is made with rice flour, semolina and all purpose flour. Here taking inspiration from patishapta, I have made Maacher/ fish patishapta. Instead of sweet stuffing, savoury fish stuffing is added into the patishapta base. This dish can be enjoyed for breakfast or snack. 

Fish stuffing 

Ingredients 

250 grams boiled boneless fish mashed 

1 medium size onion sliced 

2 Green Chillies chopped 

1 tsp grated Ginger 

1 tsp grated Garlic 

Few Coriander leaves chopped 

1 Bay leaf

1/4 tsp Cumin seeds 

1/4 tsp Turmeric powder 

1/2 tsp Cumin powder 

1/4 tsp Garam masala powder 

1/4 Chilli powder 

Salt to taste 

1/4 tsp Chaat masala 

1 tsp Tomato Ketchup 

1 tbsp Oil

Method 

Take a pan, add oil, once the oil heats up, add the bay leaf and cumin seeds. Once the cumin seeds crackle, add the onion slices, ginger, garlic and green chillies chopped. Saute until the onions are light brown in colour. Add the boiled fish, salt, cumin powder, garam masala powder, chilli powder and turmeric powder. Stir and cook the fish for a minute, add the chaat masala and tomato ketchup. Stir and cook until the fish stuffing has cooked well. Sprinkle coriander leaves. 

For the crepe 

Ingredients 

3/4 cup whole wheat flour 

1/2 cup fine semolina 

1 Egg

Salt to taste 

1/4 tsp Baking powder 

1 tsp oil

Fish stock ( Remaining liquid after the boneless fish has been boiled) and water as per required 

Method 

Take flour, semolina, baking powder and salt. Mix all the above ingredients together. Add the egg and the fish stock,  add water little at a time if required to make a batter. The batter should be of thick flowing consistency. Beat well so that no lumps should remain. Cover and let it rest for 10 minutes. 

To make Macher Patishapta 

Ingredients 

Fish stuffing 

Batter 

Method 

Take a pan, keep the flame on medium. Once the pan warms up, pour a ladle full of batter, rotate the batter and make a thin crepe, let the crepe cook, once done, remove the crepe on a plate, spread some fish stuffing on the crepe, roll the crepe and enjoy it with salad, Kasundi and tomato ketchup.