|Some of my best recipes are the ones that came out of kitchen accidents/mishaps. I used frozen grated coconut to make the patishapta stuffing, but it just wouldn’t come together even after trying for an hour. So I added chocolate to bind the stuffing and also because chocolate makes everything better. The result was FANTASTIC! I may never make patishapta the traditional way again.
Chocolate coconut patishapta
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1 tbsp rice flour optional
- 2 1/2 cups milk you need just enough milk to make a runny batter that will just about hold form when spread on the tawa. Not too thick. Just thin enough.
- Pinch of salt
- 3 tbsp powdered sugar
- Vegetable oil/ghee/or butter for frying.
- 1 1/2 cup grated coconut
- 1 cup milk
- 1 cup sugar or to taste
- 1 cup chocolate chips
- 1/2 cup Nutella optional
- Mix all the ingredients in a bowl. Cover and set aside for 1-2 hours. You may have to add more milk after the sooji has swelled and the batter has thickened a bit.
Make the stuffing
- While the batter rests, heat a pan, add coconut, milk and sugar and cook stirring occasionally until everything starts to come together. Reduce heat and stir continuously until the coconut starts to form lumps Turn off heat, add chocolate and Nutella, and mix well.
Prepare the patishapta
- Heat a non-stick pan. Smear the pan with oil/ghee. Using a ladle, take some batter and drop it in the center of the pan and swirl with the back of the ladle to form a thin crêpe. Take a heaping spoonful of the chocolate stuffing and place it along the middle of the crêpe.
- Now fold the crêpe into a roll, with the help of a spatula. Remove from heat, grease the pan again, and repeat until you have used up all the batter.