Koat pitha – Mizoram Cuisine

Koat Pitha is deep fried fritters with rice flour, jaggery and banana. It is very flavorful with a crispy outer and innermost its soft.Coming to the state, it is the third smallest in the country and is bordered by Bangladesh, Assam and Mizoram. 

This month March challenge our team Shhhh cooking secret challenge had planned Mizoram cuisine. I have paired with Vidya Narayan who blogs at masalachilli.

She gave me two ingredients banana and jaggery,so I have prepared Koat pitha which has abundance of banana.Once it cooled down, they were very soft inside and tasted very good.

 Related dessert recipe links  

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Papaya payasam

Basundi  

Prep  time	Cooking time	Serves
10 mins	20 mins	2 persons

Recipe type:  Dessert

Cuisine: North East Indian

Ingredients Ripe Banana – 3 large Rice flour  - 1 cup Grated jaggery – 1/3 cup Water – ¼ cup Oil –deep frying

Method

1. Mash the banana in a bowl .In a bowl melt the jaggery with water. Once the jaggery is boiled strain it to remove impurities.

2. In a bowl add jaggery syrup, mashed banana, rice flour and salt and mix well. Place one tablespoon at a time of banana mix into the hot oil and fry until golden brown on both sides. 

3. Place on paper towels to absorb excess oil.

4. This sweet dish is ready to serve.

 Step by Step Pictorial

                                              Keep all the ingredients together

                                                  

                                                   Melt the jaggery with water

                         Mash the bananas either by spoon or you can blend them too

                                      

                                 Now add the jaggery syrup to the mashed bananas

                                    Mix the rice flour to the banana jaggery mixture

                                              

                                     It should be thick dropping consistency

                                                              

                                                  Drop it into the hot oil

                                                              

                                                    Fry till golden brown

                                               The sweet dish is reday to serve

Notes

• It should be of thick dropping consistency.
• Not necessary for string consistency