With Navratri and Durga Puja coinciding, Indians leave no stone unturned to showcase their culture and traditions. It gets even better because all kinds of delicious food improve the celebrations over nine days.

While there are many different kinds of dishes that people indulge in while fasting for Navratri, Indian chefs say there are many unique dishes that people can explore with Bengali cuisine. The best time to do it is Durga Puja.

With Durga Puja underway, mid-day.com asked these Indian chefs to share innovative dishes that people can make during this time of the year. They not only share unique versions of classic dishes like sandesh and rasmalai but also patishapta, ghugni and even bhog khichuri.

Patishapta with Chocolate Hazelnut Filling
With Durga Puja underway, chef Ruffy Shaikh, who is the senior sous chef at ITC Grand Central in Parel, says it is the best time to enjoy patishapta but with a twist of chocolate hazelnut filling. He explains, "A traditional Bengali delicacy, Patishapta, is typically loaded with coconut and jaggery. By adding a luxurious, contemporary flavour that will please all ages, we preserve the dish's essence while providing a rich chocolate hazelnut filling."

Ingredients:
Rice flour 1 cup
All-purpose flour 1/2 cup
Semolina 2 tbsp
Milk 1 1/2 cups
Grated coconut 1 cup
Jaggery 1/2 cup
Chocolate hazelnut spread 1/2 cup
Ghee 2 tbsp
Chopped Pistachios for garnish 2 tbsp
Water as needed

Method:
1. To make a smooth batter, combine rice flour, all-purpose flour, and semolina in a bowl with milk. Set aside for 30 minutes.
2. In a pan, heat 1 tablespoon of ghee. Add the grated coconut and jaggery, and simmer until mixed. Set aside.
3. To produce a thin crepe, heat a nonstick pan, brush it with a little ghee, and then pour a ladle of batter onto it.
4. Cook till gently browned, 2 minutes on each side. Shape it into a typical Patishapta by adding a tablespoon of the chocolate hazelnut spread in the centre and rolling it up.
5. Serve warm, garnished with chopped pistachios.