Every year around Makar Sankranti, homes across Bengal, Bihar, Odisha and Assam fill up with the aroma of various kinds of Pitha. But for those who love the intoxicating smell and taste of Pitha, it is and always will be a year-long treat, prepared and served whenever we feel like. And yet, most people are only familiar with Pitha as a sweet dish. In reality, Pitha can be both sweet and savoury—and personally, I prefer the savoury one for consumption as a snack throughout the year.
Even with savoury Pitha, there are varieties. There is, of course, the Moong Dal Pitha, the Motoshuti Puli (made with green peas), and my favourite, the savoury or Nonta Patishapta. Usually, Patishapta is made with a stuffing of nolen gud or khoya and coconut—this is the sweet version. The savoury version is stuffed with green peas, chicken or even paneer, along with spices and chillies that make it the perfect evening snack on any given day.
The idea here is to make a delicious, savoury mix with onions, peas, chicken, paneer, turmeric, ginger-garlic paste, green chillies, red chilli powder—basically anything you like in a savoury stuffed snack. The crepes are made just like in the sweet Patishapta recipe. Once put together, savoury Patishapta can be served with a variety of chutneys, or packed away for a tiffin.
Here’s a simple green peas Patishapta recipe for you to try.
Ingredients:
For the crepes-
1 cup refined flour or maida
½ cup semolina or sooji
¼ cup rice flour
2 cups milk
Oil, to cook
For the filling-
2 cups green peas, boiled and mashed
1 small onion, chopped
2 tbsp cheese, grated (optional)
2 green chillies, finely chopped
½ tsp asafoetida or hing
½ tsp cumin powder
½ tsp turmeric powder
½ tsp ginger paste
Salt, to taste
Oil, for frying
Method:
1. Place the dry ingredients for the batter in a large bowl. Gradually add the milk to make a thin batter.
2. Let the batter rest for half an hour. This will allow the semolina to thicken.
3. Meanwhile, heat oil in a pan. Add the asafeotida and let it splutter a little.
4. Now add the onions, mashed green peas, ginger paste, green chillies, cumin, turmeric and salt.
5. Mix well and saute until the green peas are cooked and give off a delicious aroma. Set the stuffing aside to cool, add the cheese and mix again.
6. Now heat a small pan, add a few drops of oil, and pour in a ladle of the batter.
7. Spread the batter around and let it cook for a minute.
8. Take a spoonful of the stuffing and place it on one corner of the crepe.
9. Gently lift up the corner with the stuffing and fold the Patishapta properly.
10. Follow the same process to make the remaining Patishapta.
11. Serve warm or pack away in an airtight container once they cool down.