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Showing posts with label Stuffed indian pancakes. Show all posts
Showing posts with label Stuffed indian pancakes. Show all posts

Tuesday, December 10, 2013

Potali Pitha

Potali Pitha is traditional prasad or offering at the Shri Baladev Ji Mandir in Kendrapara. If you are a nature lover of sorts, then you must be aware of this nondescript district of Odisha. It houses the famous Bhitarkanika National Park, home to the endangered Saltwater crocodiles and quite a few other species of animals. This region is also home to a lush and thriving mangrove population, which covers an area of 650 square kilometers on the delta formed by rivers Brahmani and Baitarini.

This was the first time I got a chance to savor this delicacy and i quite liked it. It has quite a familiar flavour ( sweet with notes of edible camphor) that most of our pithas ( especially ones made for prasadam ) have. More specifically, I would say it tastes like a cross between a sweet atta chakuli and a kakara. While I haven't tried making it at home, I got the recipe from one of the regular visitors to this temple ( the same person who got the Pithas for us ). Read on for the recipe ( Loved the original packaging very much...have clicked the picture in the same...a leaf basket ):

For the pancakes (outer layer of the Pitha):
2 cups maida ( all purpose flour )
1 tsp ghee (warm)
a pinch of salt

For the stuffing:
1 cup chenna,
1 cup freshly grated coconut,
5-6 tsp sugar
1 pinch of camphor
2 green cardamon powdered
2 tsp ghee

2-3 tbs whole wheat flour
2-3 tbs molasses (this is a form of liquid jaggery)
More ghee for frying.

Preparation - Take the maida, salt and warm ghee in a mixing bowl. Add enough water to make a pancake batter. Mix carefully to remove lumps if any.

Mix all the ingredients for stuffing (except for ghee in another bowl). Keep aside.

Mix the whole wheat flour, molasses and a little water in a separate bowl. Keep aside.

Cooking - Heat a wok. Add 2 tsp ghee. Add the stuffing mixture and roast on medium flame for 2-3 minutes. Remove from flame and allow to cool down.

Heat a tawa or frying pan. Rub in a little ghee for greasing the surface.

Take a ladle of the maida batter and pour on the tawa. Roll the tawa or use the ladle to spread the batter evenly into a circle about 6 inches in diameter. Drizzle with more ghee.

Spread some of the stuffing on one half of circle. Fold the circle into half and apply gentle pressure to close the pitha ( Or one can use some of the batter as a glue ).Flip over and cook for another 1-2 minutes.

Remove from flame and allow to cool down a bit. Make more such stuffed pancakes with the remaining batter and stuffing.

Now dip each pancake/pitha in the wheat flour-molasses mixture and place on a heated tawa/frying pan. Drizzle and fry each side with more ghee to get a lovely deep brown color.

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