Koat Pitha: Know How To Make This Mizoram Special Dish

A popular traditional meal from the state of Mizoram in northeastern India is koat pitha. This tasty snack has a distinct flavour and texture because of the amazing combination of ripe bananas, rice flour, and jaggery. Popular for tea time or as a celebratory treat, Koat Pitha is deep-fried to golden perfection and is frequently consumed during festivals and special events. Not only it is delicious, but it is also very simple to prepare and requires only a handful of ingredients to prepare. The delicate taste of rice flour blends well with the sweet, velvety base made from mashed banana and jaggery. It is preferred by both adults and children because it is very useful.

Preparation Method

1. Making the batter the proper consistency is essential to creating the ideal Koat Pitha. Start by using a fork to thoroughly mash the ripe bananas until they are lump-free and smooth. For greater binding and natural sweetness, the bananas should be absolutely ripe, with black dots on the peel. Grated jaggery should be added to the mashed bananas and thoroughly mixed until it starts to melt and blend together. Your pitha's delectable foundation is created in this way.
2. Stir the banana and jaggery together, then slowly add the rice flour, stirring constantly. If preferred, cardamom powder can be added at this point to give the completed pitha a mildly fragrant touch. The finished batter should be just the right consistency, not too runny nor too stiff to maintain its shape when dropped from a spoon. Add a bit more rice flour if the batter seems too wet; if it's too dry, the banana moisture should be enough to change the consistency.
3. In a deep pan or kadai, heat the oil until it reaches a medium-high temperature. Drop a tiny bit of batter into the oil to see if it's ready; it should rise to the top gradually and have soft bubbles surrounding it. Carefully drop pieces of the batter into the hot oil using a tablespoon. Don't pack the pan too full; give the pithas enough room to spread out and turn over with ease. To guarantee that the pithas cook evenly without burning, keep the heat at medium throughout the frying procedure.

Serving And Garnishing

Once all of your Koat Pithas have been cooked and drained of extra oil, let them cool fully on a paper towel or wire rack. It is important that they cool because this settles the texture and eases the process of serving them. The best way to eat Koat Pitha is as a light snack with a cup of tea or coffee, as it perfectly balances the flavours and warmth of your beverage. They can be served plain or, if you'd like, with a honey or syrup drizzle for extra sweetness. They are a beloved dessert for gatherings since they may be consumed on festive occasions as well.

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Useful Tips

• For optimal sweetness and ease of mashing, select overripe bananas.
• To prevent lumps in the batter, sift the rice flour.
• To ensure even cooking, keep the oil temperature constant.
• The batter may spread too much during cooking, so avoid making it too thin.
•  To absorb extra oil, let pithas cool on paper towels.
• Pithas can be stored at room temperature for up to 2 days in an air-tight container.
• To restore crispiness, reheat in a low-temperature oven for a short while.
• They can become soggy if kept in the refrigerator.
• The batter can be made ahead of time and kept for up to 24 hours in the refrigerator.  

Image Credit: Adobe Stock

You now possess the knowledge necessary to prepare Koat Pitha at home. Savour the delicious flavours of Mizoram and discover the enjoyment of cooking this traditional recipe that works well for any gathering!