Beetle Leaf Patisapta

Name: Beetle Leaf Patisapta
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 betel leaves; 1 bowl rice flour; 1 bowl all-purpose flour; 1/2 bowl semolina; 1 bowl khowa; 1/2 bowl gulkand; 1/2 teaspoon cardamom powder; Water as per requirement; 2-3 teaspoon Butter

Poulome Pandey @khatibangaliana

#LFB
Patisapta is a beloved Bengali dessert that holds a special place in the hearts of many, including mine. Patisapta is essentially a thin crepe or pancake made from a batter of rice flour, all-purpose flour, and semolina, infused with the delicate aroma of cardamom. But today, in this version, the basic Patisapta batter remains the same. However, what sets Beetle Leaf Patisapta apart is the addition of tender, aromatic betel leaves juice to the batter.

Poulome Pandey @khatibangaliana

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Ingredients

45 minutes

2 servings

3betel leaves
1 bowlrice flour
1 bowlall-purpose flour
1/2 bowlsemolina
1 bowlkhowa
1/2 bowlgulkand
1/2 teaspooncardamom powder
Water as per requirement
2-3 teaspoonButter

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Steps

45 minutes

1

Grind the paan leaves with 20ml water, then extract the juice of paan leaves.
2

In a pan add 1 teaspoon butter, then add the khowa and soften it, next add the gulkand, mix well.Add cardamom powder.Mix well. Switch off flame.
3

Now in a mixer grinder add rice flour, all-purpose flour, semolina, paan leaves extraction and little water. Give it a good mix, add water little by little. It will be a semi liquid consistency batter. Keep it at rest for 20 mins.
4

Now in non-stick pan, add little butter,pour a ladle (approx. 3 tbsp) of the batter and quickly swirl the pan around to spread evenly.
5

After few seconds place a little of the gulkand khowa mixture at one end. Roll the crepe over to the other side. Remove from pan and serve hot.