Ghila Pitha
Deep-fried dumplings of rice flour, mashed banana and jaggery, crisp outside and soft within — a favourite Bihu-time treat.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Kadhai for deep frying
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 6 g
- carbs
- 24 g
- fibre
- 1 g
- protein
- 2 g
- calories
- 150 kcal
Instructions
- 1
Mash the ripe banana thoroughly in a mixing bowl.
- 2
Add grated jaggery (unrefined cane sugar) and mix well. Stir until it softens and blends completely with the banana.
- 3
Mix in the rice flour and sesame seeds to form a thick, sticky dough. Add a little water only if needed.
- 4
Heat oil in a kadhai (deep cooking pan) over medium heat.
- 5
Wet your hands and shape small portions of dough into rough balls or flat discs.
- 6
Slide them gently into the hot oil. Fry on medium-low heat, turning them over occasionally.
- 7
Fry until deep golden brown and cooked through. Lift them out and drain on paper towels.
- 8
Serve warm or at room temperature.
Chef's tips
Fry on medium-low heat so the centre cooks through before the outside darkens too much. Very ripe bananas give the best natural sweetness and binding.
Ingredient substitutions
- jaggery → brown sugar
Storage
Keeps at room temperature for a day, or refrigerate for up to 3 days.
Reheating
Reheat briefly in a hot oven or dry pan to re-crisp.
Common mistakes to avoid
- •Frying over high heat, which burns the outside while leaving the inside raw and doughy.
Serving suggestions
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