Bor Pitha
A labour-intensive layered pitha where thin rice crepes are stacked with coconut-jaggery filling, folded, and fried until crisp.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 220 kcal
Equipment
- •Flat griddle
- •Kadhai for frying
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 9 g
- carbs
- 32 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 220 kcal
Instructions
- 1
Mix rice flour, water, and a pinch of salt to make a thin, pourable batter.
- 2
Cook grated coconut and jaggery in a pan over low heat until thick and sticky. Stir in cardamom powder.
- 3
Heat a flat griddle. Pour a thin layer of batter to make a crepe and cook until just set.
- 4
Spread a layer of the coconut-jaggery filling over the crepe while it is still on the griddle.
- 5
Add another thin crepe layer on top. Fold or roll the stack into a neat, compact parcel.
- 6
Repeat the process to make several layered parcels.
- 7
Heat oil or ghee (clarified butter) in a kadhai (deep pan). Fry the parcels on low-medium heat until golden and crisp.
- 8
Drain off excess oil. Cut into pieces if large and serve warm.
Chef's tips
Make small batches and keep the crepe layers thin and even. Ensure the filling is thick and not runny so it does not leak during frying.
Ingredient substitutions
- jaggery → brown sugar with a touch of extra coconut
Storage
Keeps well at room temperature for 2 days in an airtight container.
Reheating
Reheat briefly in a dry pan or oven to restore crispness.
Common mistakes to avoid
- •Making the filling too wet, which causes it to leak out while frying.
Serving suggestions
Cooked Bor Pitha?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Assam
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
