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.
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.
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.
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.
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.
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.
Remove the patisapta to a serving plate. Serve hot with ketchup or chutney on the side for dipping.
Accompaniment: Tomato ketchup, Coriander chutney