Red Patishapta/ Bengali Pancake Roll with Beetroot Juice

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Red Patishapta/ Bengali Pancake Roll with Beetroot Juice


Cooking Time

Preparation Time :5 Hr 20 Min

Cook Time : 1 Hr 15 Min

Total Time : 6 Hr 35 Min


Serves : 8
  • 1.5 litre full fat cow milk

  • 10 tbsp sugar

  • 5 nos green cardamom crushed

  • 5 tbsp whole wheat flour / atta

  • 5 tbsp all purpose flour / maida

  • 2 nos beetroot

  • 3 tbsp refined oil

  • 3 tbsp gobindobhog rice paste


  • Peel and cut the beetroots into slices
  • put the them into a juicer pot and add 1 cup water.
  • Make the beetroot juice and strain it.
  • Boil the beetroot juice until it 1/4 of its quantity.
  • Strain again and allow to cool completely.
  • To make stuffing: boil 1.5 litre milk and stir occasionally till it becomes half of its quantity.
  • Add 5 tbsp sugar and crushed cardamoms.
  • By stirring continuously when it turns into semi liquid consistency, turn off the gas and allow to cool completely.
  • To make batter: in a mixing bowl add atta, maida, 5 tbsp sugar, gobindobhog rice paste.
  • Gradually add 1 cup milk and make a smooth lump-free batter which is neither too thick nor too thin in consistency.
  • Keep cover the batter for 5 hours.
  • After 5 hours add boiled beetroot juice and mix again.
  • Heat a pan and grease oil.
  • Pour 1 scoop of batter on the hot pan and spread the mix on the pan till it takes a circular shape or oval shape on a low heat.
  • After 10-15 second put about 1 tbsp of semi liquid kheer on the over the spread.
  • Roll the spread like a normal roll.
  • Keep the roll on the pan flip every 5-10 seconds for 20 seconds.
  • Fry the remaining balance in the same way and serve it at room temperature or cool. (But if you wish, you can also serve it hot).