Bangladeshi Food Series
i. Bakorkhani /suka roti / বাকরখানি
Teler pitha / poa/pua pitha A popular pitha in Bangladesh .
what is pitha
Pitha is a type of rice cake from the eastern regions of the Indian subcontinent, common in Bangladesh, Nepal and India, especially the eastern states of Odisha, Assam, West Bengal, Jharkhand, Biharand the northeastern region of India. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ol (a local root vegetable). from [wiki ]
it is often served with sweet syrups such as date tree molasses (Bengali: খেজুরের গুড় khejurer guṛ). Some of the most common pitha found in Bengal
How you made this in your Home step by step
what you need for make this pitha
1.Rice flour-1 cup
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Atta flour-1/2 cup
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Jaggery (grated) / Brown sugar / molasses [ benglai name “gur”] -3/4 cup or according to your taste
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Salt-1/4 ts tea spoon
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Soiabin . sunflower or any food oil for deep fry
Pic: atta flour and gur mixed in water
Pic: fry pitha
Procedure to make
- Gur (Jaggery ) with little warm water and mix well. There should not be any lumps.
- Put rice flour and flour to a mixing bowl. Mix well. Add jaggery and knead well. Add little warm water and make a batter. The batter should be thick like cake batter. Cover the bowl and keep it around 30 minutes.
- Heat oil in a deep pan. Take a deep round shape spoon. When the oil become hot enough take a spoon full batter and add to the oil.
- If oil is heated perfectly then pitha will remain in the bottom for few seconds and then puffs up. When it puffs up flip the side and fry.
- Then take out on a paper towel to soak the extra oil.
Pic: Bowl full pitha
My home made Video
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