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    Snacks
    Bengali cuisine
    Fish Recipes
    Intermediate
    For 4 people

    Bhetki Maachher Patisapta: Tender Fish in Crisp Crepes


    Bhetki Maachher Patisapta is a beloved Bengali snack that combines flaky, spiced bhetki fish filling with thin, crisp crepes called patisapta. The fish is cooked until tender with onions, chillies and warming spices, then tucked into paper-thin crepes that turn shatteringly crisp when pan-fried. It's an addictive, moreish treat that's perfect with evening tea.

    Ingredients

    • For the Bhetki Fish Filling:

    • Bhetki fish fillets

      250 g

    • Sunrise Haldi Powder

      1 tsp

    • Salt

      1 tsp

    • Onions (finely chopped)

      2 medium

    • Garlic paste

      1 tsp

    • Sunrise Kali Mirch Powder

      1 tsp

    • Sunrise Lal Mirch Powder

      1 tsp

    • Sugar

      1 pinch

    • Green chillies (chopped)

      2-3

    • Tomato ketchup

      2 tsp

    • Lemon juice

      from 1/2 lemon

    • Sunrise Shahi Garam Masala

      1/4 tsp

    • For the Patisapta Batter:

    • Maida (all-purpose flour)

      200 g

    • Sooji (semolina)

      2 tbsp

    • Salt

      1/4 tsp

    • Sunrise Kali Mirch Powder

      1/2 tsp

    • Chilli flakes

      1/2 tsp

    • Egg

      1 large

    • Water

      300-400 mL, as needed

    • Oil

      3 tbsp, for cooking

    Sunrise tip: For the crispest patisapta, let the batter rest for 30 minutes before cooking. This allows the gluten to relax for the laciest crepes.

     

    Steps

    Step 1: Fry the Fish Fillets

    Time: 5 minutes

    Coat the bhetki fillets with 1/2 tsp each of haldi and salt. Heat 2 tbsp oil in a pan until shimmering. Gently slide in the fish and fry both sides until just cooked through. Remove and shred the fillets with a fork.

     

    Step 2: Make the Filling

    Time: 15 minutes

    In the same pan, heat 1 tbsp oil. Add the onions and fry until translucent. Stir in the garlic paste and cook for 1-2 minutes. Add 1/2 tsp each of Sunrise Haldi Powder, Sunrise Kali Mirch Powder, and Sunrise Lal Mirch Powder, plus salt and sugar. Sauté for 2 minutes on low heat. Mix in the shredded fish and green chillies. When the masala is fried well, stir in the ketchup. Turn off the heat and add lemon juice and Sunrise Shahi Garam Masala. Mix well and set aside.

     

    Step 3: Prepare the Batter

    Time: 5 minutes

    In a bowl, whisk together the maida, sooji, salt, Sunrise Kali Mirch Powder and chilli flakes. Make a well in the centre and crack in the egg. Mix, gradually adding water, until you have a smooth, lump-free batter that thinly coats a spoon. Let the batter rest for 30 minutes.

     

    Step 4: Cook the Patisapta

    Time: 25 minutes

    Heat a flat pan and grease with a little oil. Pour in 3 tbsp of batter and quickly swirl to spread it thinly. When the edges begin to curl up, spoon some filling onto one side of the crepe. When the base is crisp and golden, fold the unfilled half over the filling to cover the filling, then roll over and cover again. Once fully rolled, press down lightly with a spatula and cook both sides until crisp. Repeat with the remaining batter and filling.

     

    Step 5: Serve

    Remove the patisapta to a serving plate. Serve hot with ketchup or chutney on the side for dipping.

     

    Goes Best With

    •  

      Accompaniment: Tomato ketchup, Coriander chutney