Koat Pitha
Crisp deep-fried rice flour fritters, a popular sweet tea-time snack sold at Mizo markets and made in homes for guests.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Frying pan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8 g
- carbs
- 34 g
- fibre
- 1 g
- protein
- 3 g
- calories
- 210 kcal
Instructions
- 1
Mix the grated jaggery (cane sugar) in warm water until dissolved. Strain the syrup to remove any bits.
- 2
In a mixing bowl, combine the rice flour, mashed banana and a pinch of salt.
- 3
Slowly pour in the jaggery syrup and whisk into a smooth, thick batter.
- 4
Stir in the toasted sesame seeds. Leave the batter to rest for 15 minutes.
- 5
Heat oil in a frying pan over medium heat until it shines.
- 6
Drop spoonfuls of batter into the hot oil to form small rounds.
- 7
Fry until golden brown and crisp on both sides, turning occasionally.
- 8
Drain on paper towels and serve warm.
Chef's tips
Keep the batter thick so the fritters hold their shape. Fry over medium heat so the centres cook without burning the outside.
Ingredient substitutions
- jaggery → brown sugar dissolved in water
Storage
Store in an airtight container for up to 2 days.
Reheating
Reheat in a dry pan or oven to restore crispness.
Common mistakes to avoid
- •Making the batter too runny, which causes the fritters to spread and absorb too much oil.
Serving suggestions
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