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East Indian Pork Sarpatel with Chitaps

Updated: Apr 21

East Indian Sarpatel is very different from the Goan sorpotel, even with the way it is spelt and pronounced. East Indian Sarpatel consist of Cut masala of green chilies, garlic and ginger. To this sarpatel the very well known East Indian Bottle Masala is added. For this recipe , added a slight twist to it. Other than the usual ingredients ,I added coconut toddy vinegar and cashew fenny. Sometimes I replace the cashew fenny with coconut fenny. Traditionally Mutton liver is used and not Pork liver. Since now Married to a half Goan , slowly adapted to adding Pork liver instead of mutton liver to the sarpatel.

Chitaps are East Indian Crepes which are usually served with Vindaloo or Sarpatel. Chitaps are also a breakfast delight in most homes too. Chitaps are made with maida / flour , rice flour, eggs and yeast.

Ingredients 1 kg pork 200 gms pork liver 11/2 tbsp East Indian Bottle Masala 5 to 6 green chilies julienne 60 gms garlic cloves chopped fine 2 inch ginger chopped fine 2 tbsp coconut toddy vinegar 2 tbsp coconut fenny Salt to taste

Method Apply salt and turmeric to the pork and liver. Keep for 15 mins. Then wash off well and pat dry.. Marinade the pork chunks in 1 tsp bottle masala and 1 tbsp ginger garlic paste. Pressure cook the pork adding water. Pressure cook on high for 1 whistle then 5 mins on low. Release steam. Add the liver and pressure cook on high for 2 whistles. Switch gas off. Reserve the stock. Once cooled cut the pork chunks and the liver into small cubes Fry the pork fat first without any oil. Remove and keep aside. Then fry the liver pieces ,remove and keep aside. Lastly add the pork pieces. Use the same pork fat oil and bagar the finely chopped garlic ginger and green chillies. Add 3 tbps of stock and cook the ginger garlic . Then add the 1 1/2 tbsp bottle masala and cook for a minute adding some more stock Then add the pork pieces and liver and mix well. Keep on low flame. Add salt if required. Mix in the vinegar and fenni and cook for another 15 to 20 mins or till done.

East Indian Chitaps

East Indian Chitaps, are delicate, crepe-like pancakes . Made with a simple batter of rice flour, self-raising flour (maida), and coconut milk, Fermented to perfection, these light and airy pancakes are a delightful treat that pairs well with curries, sarpatel , Vindaloo or chutneys. Follow this easy-to-follow recipe to recreate these delectable chitaps in your own kitchen .


400 grams of rice flour

200 grams of self-raising flour (maida)

50 grams of sugar

400 ml lukewarm water

1 egg

600 ml coconut milk (Dabur tetra pack coconut milk )

100 ml warm water

1 tsp active dry yeast

1/2 tsp sugar

Salt to taste

Extra 200 ml water (for adjusting consistency)

Oil for cooking


1. In a bowl, combine 1/2 tsp sugar, 1 tsp dry yeast, and 100 ml lukewarm water. Stir well and cover. Allow to rest for 15 to 20 minutes until the yeast activates.

2. Sift the rice flour and self-raising flour (maida) together in a large mixing bowl.

3. Add 1 egg and 50 grams sugar and 200 ml of coconut milk to the flour mixture. Pour in the activated yeast mixture.

4. Gradually pour in the rest of the 400 ml of coconut milk and 2 cups of lukewarm water while mixing to form a thick batter. Ensure there are no lumps. Place the batter in a warm place to ferment for 2 to 3 hours. (Tip: Using an oven with its light on can help with fermentation)

5. After fermentation, ( it takes at least 2 to 3 hours for fermentation) and 200 ml of water to adjust the batter to a dripping consistency.Add salt to taste.

6. Heat a non-stick pan over low flame. Brush the pan with oil using an onion poked onto a fork.

7. Pour at least 3 to 4 ladleful of batter onto the pan and spread it evenly. Cook for a few minutes until the chitaps are cooked through.

8. Repeat the process until all the batter is used, brushing the pan with oil as needed.

Note: The amount of water required may vary depending on the consistency of the coconut milk used. Adjust accordingly to achieve a smooth batter.

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