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{{more citations needed|date=April 2020}}
{{Infobox food
| name = Pitha
| image = বাংলার চিতুই পিঠে.jpg
| caption = Chitoi Pitha
| country = [[Assam]], [[Odisha]], [[Bengal region]], [[Nepal]], [[Jharkhand]], [[Bihar]]
| national_cuisine = [[Assamese cuisine]], [[Odia cuisine]], [[Bengali cuisine]]
| course = Whole meal, snack or dessert
| main_ingredient = [[Rice flour]] or [[wheat flour]]
}}'''Pithas''' are a variety of food similar to pancakes, dumplings or fritters, originating from the [[Indian subcontinent]], common in [[Bangladesh]] and [[India]]. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent). Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with [[tea|chai]], or as treats during special occasions (similar to [[mithai (confectionery)|mithai]]).

Pitha is especially popular in Bangladesh and the eastern [[Indian states]] of [[Bihar]], [[Jharkhand]], [[Odisha]], [[West Bengal]], the [[South India]]n state of [[Kerala]], and the [[Northeast India]]n states, especially [[Assam]]. Pithas are typically made of [[rice flour]], although there are some types of pitha made of [[wheat flour]]. Less common types of pitha are made of [[Arecaceae|palm]] or [[Amorphophallus paeoniifolius|''ol'']] (a local [[root vegetable]]).

==Preparation==
Pithas are primarily made from a [[batter (cooking)|batter]] of rice flour or wheat flour, which is shaped and optionally filled with sweet or savory ingredients. When filled, the pitha's pouch is called a ''khol'' (literally "container") and the fillings are called ''pur''.

For stuffed vegetable pithas, ingredients such as [[cauliflower]], [[cabbage]], [[radish]], or potato are usually fried, baked, or [[Steaming|steamed]], and then mashed, cooled, and formed into small balls to stuff into the pithas.

Sweet pithas typically contain sugar, [[jaggery]], [[Phoenix dactylifera|date]] juice, or [[palm syrup]], and can be filled with grated [[coconut]], fried or roasted [[sesame]] seeds, [[cashew]]s, [[pistachio]]s, sweetened vegetables, or fruits. Sweet pithas are also often flavored using [[cardamom]] or [[camphor]].

Depending on the type of pitha being prepared, pithas can be [[frying|fried]] in oil or [[ghee]], [[roasting|slow-roasted]] over a fire, steamed, or [[baking|baked]] and rolled over a hot plate.

Pithas are often eaten during breakfast, as a snack with (often with tea), and in dinner or lunch. Although there are many sweet varieties that are reserved for [[dessert]]s or holidays.

==Different pithas from each region==
Pithas vary considerably across the regions of the eastern [[Indian subcontinent]].

===In Assam===
{{main|Assamese Jolpan}}
[[File:Til Pitha - Assamese Ricecake.jpg|thumb|right|200px|Til pitha]]
In Assam, [[Jolpan#Pitha|pitha]] is a special class of rice preparation generally made only on special occasions like [[Bihu]]. Assamese pithas are often made from ''[[bora saul]]'', a special kind of [[glutinous rice]], or ''[[xaali saul]]'', or sun-dried rice. Some pithas commonly found in Assam include the following:
*কাঁচি পিঠা ''[[Jolpan#Kachi Pitha|Kachi pitha]]'' (lit. "Sickle pitha"): a pan baked pancake made from ''[[bora saul]]'' and filled with [[sesame]] seeds, ground [[coconut]], dried orange rind, and [[jaggery]]. The [[sickle]] is known as " Kachi" in [[Assamese language|Assamese]] and hence the name.
* ঘিলা পিঠা ''[[Jolpan#Ghila Pitha|Ghila pitha]]'' (lit. "knee pitha"): a fried pitha made from ''[[bora saul]]'' and [[jaggery]]. Salt can also be used instead of jaggery for a savory variant.
* চুঙা পিঠা ''[[Jolpan#Sunga Pitha|Sunga pitha]]'': a special pitha made with both ''[[xaali saul]]'' and ''[[bora saul]]'', which are mixed with water and [[jaggery]] and churned thoroughly before being placed in a young [[bamboo]] tube corked with banana leaf and roasted in fire. The resulting tube-shaped cake is then cut into pieces and served with hot milk.
* টেকেলি পিঠা ''[[Jolpan#Tekeli Pitha|Tekeli pitha]]'' (lit. "earthenware pitha"): a special pitha made with both ''[[xaali saul]]'' and ''[[bora saul]]'', mixed with [[coconut]], sugar, and [[powdered milk]]. Ground [[cardamom]] and dried orange rind can also be added. The pitha is steamed in an [[earthenware]] pot or a [[kettle]] set on a [[hearth]].
*উহোৱা পিঠা ''[[Uhuwa pitha]]'': Rice flour of [[Xaali Saul]] and [[Bora saul|Bora Saul]] is mixed with jaggery or salt and water and churned thoroughly. The paste is rolled into small balls and flattened and then boiled in water. It is served with tea and also can be eaten with [[milk]].
*কেটলি পিঠা ''[[Ketli pitha]]'': The method of preparation, as well as the substance, is as same as ''tekeli pitha'', but a [[kettle]] is used here instead of the earthenware. That is the reason it is called ''[[Ketli pitha]]'' (''Ketli'' in [[Assamese language|Assamese]] means [[kettle]]). Here the kettle-cork is kept upside down on the kettle and the substance is put on it. It usually takes less time to be baked than ''tekeli pitha'' takes.
*তিল পিঠা ''[[Til pitha]]'': This is made with sesame and rice. The rice flour is spread in a circle on a pan, basically made of cast iron and heated. The roasted [[sesame]] seeds are placed in the circle along with sugar or [[jaggery]] and rolled. These are cylindrical shaped, more like a cigar.
*তেল পিঠা ''[[Tel pitha]]'' this is a pitha which is fried in oil.
*নাৰিকল দিয়া পিঠা বা নাৰিকলৰ পিঠা ''[[Narikol diya pitha]]''
*সুতুলি পিঠা ''[[Xutuli pitha]]''
*ধূপ পিঠা ''[[Bhapa pitha|Dhup pitha]], also known as [[Bhapa pitha]]''
*ভাপতদিয়া পিঠা ''[[Bhapotdiya pitha]]''
*লখিমী পিঠা ''[[Lakhimi pitha]]''
*তৰা পিঠা ''[[Tora pitha]] ''
*মুঠিয়া পিঠা ''[[Muthiya pitha]] ''
*খোলাচাপৰি পিঠা ''[[Kholasapori pitha]] ''
*লস্কৰা ''[[Laskara]]''
*আঙুলি পিঠা ''Anguli Pitha'': In Assamese language, ‘anguli’ means finger while ‘pitha’ is a type of [[rice cake]]. ‘Anguli Pitha’ has got its name from the fact that the pithas are shaped like fingers.<ref>https://www.farmtorasoi.com/anguli-pitha/</ref>

=== In Odisha ===
[[Image:Manda pitha Odia cuisine.jpg|thumb|150px|left|Manda Pitha]]
In [[Odisha]], Pithas ({{Lang-or|ପିଠା}}) are special delicacies in an [[Odia people|Odia]] home. On traditional festivals, sweet pithas form a part of the celebrations. Pithas are also routinely prepared and served in Odia homes in normal days. The pitha may be broadly put in the category cakes. Some pithas may also be savoury in taste. Some Odia pithas include the following:

*''[[Arisa Pitha]]'' ({{Lang-or|ଆରିସା ପିଠା}}): deep-fried pitha made from rice flour with jaggery or sugar.
*[[Manda Pitha]] ({{Lang-or|ମଣ୍ଡା ପିଠା}}): steamed or deep-fried pitha made from rice flour or semolina, often with grated coconut and jaggery/sugar filling or fresh cheese (''[[chhena]]'') filling. A manda pitha without filling is called "Suanli" ({{Lang-or|ସୁଆଁଳି}}).
*[[Kakara pitha]] ({{Lang-or|କାକରା ପିଠା}}): very popular fried pancake made from wheat flour/semolina, often with a sweet coconut filling.
*[[Enduri Pitha]] ({{Lang-or|ଏଣ୍ଡୁରି ପିଠା}}): pitha made from rice flour and [[black gram]], often with a jaggery and coconut or cheese filling, steamed in a [[turmeric]] leaf. Enduri pitha is a special delicacy of the [[Prathamastami]] festival.
*[[Chakuli Pitha]] ({{Lang-or|ଚକୁଳି ପିଠା}}): thin/thick pancake (set dosa) made from fermented rice and black gram, often eaten for breakfast. Thinner varieties are called ''saru chakuli'', and resemble plain [[dosa]]s. Often served with ''dalama'' ({{Lang-or|ଡାଲମା}}) (vegetable mixed with pulses)''nadia chatni'' (coconut chutney) or ''kheeri'' ({{Lang-or|ଖିରି}}), a rice dish.
*[[Podo pitha|Poḍo piṭha]] ({{Lang-or|ପୋଡ଼ ପିଠା}}) (lit. "burnt pitha"): slow-cooked pitha made from fermented rice and black gram, with chopped coconut. Its crust is slightly burnt, while the inside is soft and white, mostly during [[Raja Parba]].
*''[[Ruka Pitha]]'' ({{Lang-or|ଋକା ପିଠା}}): After the leftover of arisa paste, water is added to it to make it thin and pour it into oil which is known as "Rukeiba" not "Andaleiba" and hence Ruka pithaa is made. It is softer than arisa at the middle of it and very crispy at the corner.
*''[[Chitau piṭha]]'' ({{Lang-or|ଚିତଉ ପିଠା}}): fried pancake made from rice flour, coconut, and milk, often offered in [[Puja (Hinduism)|puja]]s to Lord [[Jagannath]] on Chitalagi Amabasya Pitha(or [[Chitau Amabasya Pitha]]).
*''[[Gaintha godi]]'' ({{Lang-or|ଗଇଁଠା ଗୋଡ଼ି}}): Small balls made of rice flour dipped in seasoned sweet milk.
*[[Karanji pitha|''Karanji'' pitha]] ({{Lang-or|କରଞ୍ଜି}}): A dumpling made of maida and stuffed with coconut, cashew raisins and fried in ghee.
*[[Malpua|''Malpua'' pitha]]({{Lang-or|ମାଲପୁଆ}}): Sweetened deep-fried batter of a mixture of bananas and flour
*''[[Suji Kakara Pitha]]'' ({{Lang-or|ସୁଜି କାକରା ପିଠା}}): A sweet dish made of suji with coconut stuffing
*''[[Tala Pitha]]'' ({{Lang-or|ତାଳ ପିଠା}}): A sweet dish made of palm fruit and rice [[Batter (cooking)|batter]]
*''[[Chunchipatra Pitha]]'' ({{Lang-or|ଛୁଞ୍ଚିପତ୍ର ପିଠା}}): A pitha made by sprinkling the batter onto a kadai/pan and putting a stuffing made of grated coconut, jaggery/sugar, elaichi.

===In Bihar===
Pitha ([[Devanagari]]: पिट्ठा) is also the part of [[Bihari cuisine]] particularly in [[Mithila (region)|Mithila region]] of [[Bihar]]. Mainly the rice flour pitha is popular in [[Bihar]] and two varieties of stuffed (sweet or salty stuffing) or unstuffed pitha are consumed.

===In Bangladesh, West Bengal, Tripura===
[[File:Home-made Puli piṭha; popular in winter in Bangladesh.jpg|thumb|200px|right|''Puli Pitha'']]
[[File:Taal pitha.jpg|thumb|200px|right|''Taal Pitha'']]
[[File:Bhapa_pitha.jpg|thumb|200px|right|''Bhapa pitha'']]
While some pitha can be made at any time of the year in [[Bengal]] ([[Bangladesh]] and [[Indian state]]s of [[West Bengal]], [[Tripura]], [[Assam]], [[Mizoram]], [[Nagaland]], [[Meghalaya]], [[Manipur]], [[Odisha|Orissa]], [[Jharkhand]] and [[Bihar]]), there are special pitha strongly associated with [[harvest festival]]s such as [[Nabanna]] ({{lang-bn|নবান্ন}} ''nôbanno'', literally "new rice" or "new food") and the ''[[Poush parbon]]'' or [[Makar Sankranti]], celebrated on January 14 every year. During the autumn and winter seasons, festivals dedicated to pitha called ''pitha mela'' or ''pitha utshob'' are held locally all over [[Bangladesh]].

Some common ingredients in pitha are [[rice flour]], [[milk]], [[coconut]] and [[jaggery]]. It is often served with sweet syrups such as [[date palm|date]] tree [[molasses]] ({{lang-bn|খেজুরের গুড়}} ''khejurer guṛ''). A few of the most common pitha found in [[Bengal]] include the following:
*তেলের পিঠা ''[[Handesh|Teler piṭha]]'' (lit. "oil pitha"), also known as ''[[Handesh|Guror Handesh]] or simply as'' ''[[Handesh]]'' is a Pitha which originated in [[Sylhet Division|Sylhet]], [[Bangladesh]].
*''নুনের পিঠা [[Nuner pitha]] (lit. “The pitha of salt.”) is generally a mixture of water, [[Onion|Onions]], [[Ginger|Gingers]], [[Turmeric|Turmeric powder]], [[Salt]], [[Coriander]] leaves, [[Chili pepper|Chilli pepper]] and [[rice flour]], after adding the [[rice flour]] the mixture will turn into [[dough]] after which it’s smashed down and cut into circles. [[Nuner Pitha]] originated from [[Sylhet Division|Sylhet]].''
*সিঈারা [[Shingara]] is a Bangladeshi version of a [[samosa]], though a [[shingara]] is just a variant of samosa. Some do consider this a Pitha.
*ভাপা পিঠা ''[[Bhapa pitha|Bhapa piṭha]]'' (lit. "steamed pitha") or ''dhupi''
*''পাকন পিঠা [[Pakan piṭha]] is a small piece of special dough with the artistic symbols of generally a leaf or a flour fried and soaked with shira (sauger water with cardamom)''
*পুলি পিঠা ''[[Puli piṭha]]'': a [[dumpling]] like dish with brads in the end and stuffed with a coconut mixture or [[kheer]].
*বেনি পিঠা ''[[Beni piṭha]]'' (lit. "braid pitha")
*দুধের পিঠা ''[[Dudher piṭha]]'' (lit. "milk pitha") or ভিজা পিঠা ''bhija piṭha'' (lit. "wet pitha")
*চন্দ্র পুলি ''[[Chôndro puli]]''
*মুগের পুলি ''[[Muger puli]]''
*দুধ পুলি ''[[Dudh puli]]''
*''নকশি পিঠা [[Nokshi pitha]] (lit. “The Pitha of artistic patterns”) is a piece of special [[dough]] sculpted into art via a [[bamboo]] stick or a small metal plate moulded into a v shape, this Pitha is a beautiful piece of art originating from the rural part of [[Bangladesh]].''
*''পাটিসাপটা পিঠা [[Paṭi shapta]]'' or ''Patibola পাটিবলা'' (thin crepes stuffed with [[jaggery]] and coconut)
*''তালের পিঠা [[Taler pitha]]'' (lit. “palm pitha”) is a Pitha that can be made in many ways, it can be fried, steamed, made with batter and more but it always has to be made with [[Borassus flabellifer|Asian palmyra palm]] [[Fruit|fruits]]. [[Taler Pitha]] has many varieties and each originating from a different place in [[Bengal]] such as the batter version of [[Taler Pitha]] and [[Taler Bibi khan Pitha]] which originated from [[Bangladesh]] and some other versions which originated from other parts of [[Bengal]] such as [[West Bengal]], [[Tripura]], [[Assam]], [[Mizoram]], [[Nagaland]], [[Meghalaya]], [[Manipur]], [[Odisha|Orissa]], [[Jharkhand]] and [[Bihar]].
*''তালের বিবি খান পিঠা [[Taler Bibi khan Pitha]] is a type of [[Bibi khan Pitha]] and a type of [[Taler pitha]].''
*''তালের ভাপা পিঠা [[Taler Vapa Pitha]] (lit. “steamed palm Pitha”) is a type of [[Taler Pitha]] and [[Bhapa pitha|Bhapa piṭha]].''
*''মুগ পাকন [[Mug pakon]] is a Pitha that has artistic symbols moulded on top and bottom of it and it’s soft since it‘s soaked with shira ( [[sugar]] water with [[cardamom]] mixed with it).''
*গোকুল ''পিঠা'' [[Gokul Pitha]] Is a special dough fried and then soaked with a special type of shira.
*''[[Chui Pitha]]'' or ''Chutki Pitha'' (Traditional [[Old Dhaka]] Pitha)
*''চিতই পিঠা [[Chitoi Pitha]] is a [[pancake]] like dish made with batter, to make a [[Chitoi Pitha]] you need to have a special [[Chitoi Pitha]] pan where the batter is generally dropped for he mould to form. [[Chitoi Pitha]] Is generally eaten with kacha morich [[Bhurta|bhorta]] and other spicy [[Bhurta|bhortas]].''
*পাতা পিঠা ''[[Pata pitha]] (lit. “leaf Pitha”) is a type of [[leaf]] shaped [[Nokshi pitha]].''
*লবঙ্গ লতিকা ''[[Lobongo lotika|Lonbongo Lotika]] (lit. “clove lotika”)''
*বিবি খান পিঠা [[Bibi khan Pitha]] is a steamed Pitha That looks like a cake. [[Bibi khan Pitha]] originated in the [[Bikrampur|Bikrampur district]], [[Dhaka]], [[Bangladesh]].
*জামাই পিঠা [[Jamai pitha]] (lit. “husband Pitha”) is a batter which is moulded into a shape of a flour and fried. This Pitha originated in [[Bangladesh]].
There are thousands of different pithas in every region of [[Bengal]] these are just a few pithas from a few regions of [[Bengal]].

==Gallery==
<gallery widths="200px" heights="200px">
Image:Bangladeshi taal-pitha.jpg
Image:Pitha for Wedding- Pakan, Patishapta, Bharandash.jpg
Image:Pitha-1.jpg
Image:Pitha-2.jpg
Image:Pitha-3.jpg
Image:Pitha-4.jpg
Image:Pitha-5.jpg
Image:Pitha-6.jpg
Image:Pitha-7.jpg
Image:Pitha-8.jpg
Image:Pitha-9.jpg
Image:Pitha-10.jpg
Image:Pitha-11.jpg
Image:Pitha-12.jpg
Image:Pitha-13.jpg
Image:Pitha-15.jpg
File:Choi pitha.jpg|Choi pitha
File:Til pitha - Assamese Rice Cake.jpg
</gallery>

==See also==
{{portal|Food}}
* [[List of steamed foods]]

==References==
{{Reflist}}

==External links==
*[https://odiarecipes.com/category.php?cid=6 Traditional Pitha Recipes from Odisha]
*[https://web.archive.org/web/20120307171519/http://www.bestofkanchan.com/indian-recipes/varieties-of-pitha-pithe-in-bengali/ Varieties of Pitha Recipes]

{{Culture of West Bengal}}
{{Indian Dishes}}
{{Indian bread}}
{{Bread}}

[[Category:Assamese cuisine]]
[[Category:Bengali cuisine]]
[[Category:Odia cuisine]]
[[Category:Indian desserts]]
[[Category:Indian breads]]
[[Category:Bangladeshi cuisine]]
[[Category:Bangladeshi desserts]]
[[Category:Steamed foods]]
[[Category:Rice cakes]]
[[Category:Rice breads]]

Pitha - Revision history

82.132.184.153: fixed issues

imported>Nishānt Omm: Added link to Malpuā.