Ghila pitha
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Small fried cakes of rice flour and jaggery, crisp outside and soft inside, made for Bihu and as a tea-time snack.
Region: AssamOccasion: Magh Bihu and Rongali Bihu; tea-timeTime: 40 min (plus soaking)Serves: About 20 pithaVegan
Ingredients
- 2 cups bora saul or regular rice, soaked 6 hours and ground to a flour
- ¾ cup jaggery
- ½ cup water
- A pinch of salt
- Oil for frying
Method
- Melt the jaggery in the water and strain it.
- Add the rice flour and salt and knead into a soft dough.
- Take small balls of dough and press them into thick discs about 5 cm wide.
- Deep-fry on medium heat until deep brown on both sides.
- Drain and serve with tea.
History
Fried pitha of rice flour and jaggery are among the oldest home-made snacks of Assam, made from the new harvest.
Significance
Ghila pitha are one of the many pitha laid out on the plate for guests during Bihu, along with til pitha and laru.