Pitha

Pithas(piṭhā) (Bhojpuri: 𑂣𑂲𑂘𑂰,romanized: Pēthā) are a variety of food similar to pancakes, dumplings or fritters, originating fromIndiaandBangladesh. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent). Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack withchai, or as treats during special occasions (similar tomithai).
Pitha is especially popular in Bangladesh and the easternIndian statesofBihar,Uttar Pradesh(eastern parts),West Bengal,Odisha,Jharkhand, theSouth Indianstate ofKerala, and theNortheast Indianstates, especiallyAssam. Pithas are typically made ofrice flour, although there are some types of pitha made ofwheat flour. Less common types of pitha are made ofpalmorol(a localroot vegetable).
Pithas are primarily made from abatterof rice flour or wheat flour, which is shaped and optionally filled with sweet or savory ingredients. When filled, the pitha's pouch is called akhol(literally "container") and the fillings are calledpur.
For stuffed vegetable pithas, ingredients such ascauliflower,cabbage,radish, or potato are usually fried, baked, orsteamed, and then mashed, cooled, and formed into small balls to stuff into the pithas.
Sweet pithas typically contain sugar,jaggery,datejuice, orpalm syrup, and can be filled with gratedcoconut, fried or roastedsesameseeds,cashews,pistachios, sweetened vegetables, or fruits. Sweet pithas are also often flavored usingcardamomorcamphor.
Depending on the type of pitha being prepared, pithas can befriedin oil orghee,slow-roastedover a fire, steamed, orbakedand rolled over a hot plate.
Pithas are often eaten during breakfast, as a snack with (often with tea), and in dinner or lunch. Although there are many sweet varieties that are reserved fordessertsor holidays.
Pithas vary considerably across the regions of the easternIndian subcontinent.
In Odisha,pithaare a group of festive preparations, usually prepared on ritual days as part of an Osa or Brata. Pithas are part of theMahaprasadaand are prepared every day by the Mahasuaras in the Rosasala of theJagannatha Temple, Puri.They have been prepared in the same method for several millennia in the temple kitchen. Several pithas owe their origin to the state. Some common pithas are:
In Assam,pithais a special class of rice preparation generally made only on special occasions likeBihu. Assamese pithas are often made frombora saul, a special kind ofglutinous rice, or xaali saul, or sun-dried rice. Some pithas commonly found in Assam include the following:
It is also calledpitha(Bengali:পিঠা;piṭha). While some pitha can be made at any time of the year inBengal(Bangladeshand theIndian stateofWest Bengal), there are special pitha strongly associated withharvest festivalssuch asNabanna(Bengali:নবান্নnôbanno, literally "new rice" or "new food") and thePoush parbonorMakar Sankranti, celebrated on January 14 every year. During the autumn and winter seasons, festivals dedicated to pitha calledpitha melaorpitha utshobare held locally all overBangladesh.
Some common ingredients in pitha arerice flour,milk,coconutandjaggery. It is often served with sweet syrups such asdatetreemolasses(Bengali:খেজুরের গুড়khejurer guṛ). A few of the most common pitha found inBengalinclude the following:
There are thousands of different pithas in every region ofBengal, these are just a few examples.
There is a tradition of preparing Pitha on the occasion of Godhan inBhojpuri region. It is prepared with soaked and then ground rice and pulses.
Some Pithas commonly found in Bhojpuri region include: