Patishapta are pancakes with coconut filling and is the most popular among all pithas prepared during Makar Sankranti, which is actually a rice flour crepe with coconut and jaggery fillings. Sometimes, is added a drop of milk to soften the dough. After mixing all the dough is put in a container wrapped in a cloth, and every 20-30 minutes must be kneaded, causing a sort of natural leavening takes place thanks to the pressure of carbonated water which replaces the yeast.
Then the dough is reduced into a sheet a few millimeters high from about 2 to 6 and cut into rectangles of about 10-15 cm from the side or in the round with a diameter of about 25 cm, that are fried according to tradition.
The Patishapta crepes are a preparation of food extremely widespread in many countries of the world and have considerable differences from one type to another both in form and ingredients. For each of these varieties of dumplings existed types colored, made with the use of particular ingredients which determined the different color.
In the city of Calcutta, the Patishapta are the traditional dish of Poush Parbon, following the makar sankranti as almost festive, that needs of a dish prepared and tasty and anticipates to thin the next day. Still survive old taverns and inns where you follow the tradition.