In a mixing bowl add maida , rice flour , cocoa powder, salt , sugar & milk. Mix all the ingredients till they are more or less combined. If you want you can add 1/4 cup water . Cover the batter & set it aside to rest for atleast 30- 40 minutes.
2
Heat 1tbsp ghee in a pan , add the grated carrot , salt & cook till they are soft.
3
Add milk & cook on low flame till all the milk evaporated.
Next add the mawa / khoya & mix it really well.
4
Now add the sugar , cardamom Powder & mix well. Cook it for 5- 7 minutes.
Keep aside the filling in a bowl & allow to cool down.
5
Divide the filling in equal portions & give the batter a quick stir till it is uniform.
6
Take a non-stick pan and put it on low flame. Allow the pan to become completely dry and heat up moderately.
Make a thin coating of ghee in the pan either with brush or with the head of a clean brinjal stem.
7
Take patishapta batter with a ladle and pour it at the centre of the pan.Swirl the pan quickly to spread the batter evenly to make a thin and round crepe.
8
Place the cylindrical stuffing at one end of the crepe.
With the help of a spatula, fold it gently to a roll from the side of stuffing and continue till end. Hold the end of folding towards the bottom side of the pan for 2-3 seconds to seal it properly.
9
Again, brush ghee into the pan and repeat the whole process to prepare patishapta with rest of the batter and stuffing. P.s. - Brush ghee on the pan each time before preparing patishapta. Don’t skip it or else your patishapta will stick to the pan.
