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{{Short description|Food originating from Indian Subcontinent}}
{{Distinguish|Pihta|Pita}}
{{Infobox food
{{Infobox food
| name             = Pitha
| name = Pitha
| image           = বাংলার চিতুই পিঠে.jpg
| image = Pitha for Wedding- Pakan, Patishapta, Bharandash.jpg
| caption         = Chitoi Pitha
| caption = Three varieties of pithas: [[Nakshi Pitha|pakon]], [[Patisapta|patishapta]] pitha and bharandash, decorated to be sent as a gift to the [[Bengali Muslim wedding|Bengali Muslim bride's]] house in [[Gaye Holud]] ceremony
| country          = [[Assam]], [[Odisha]], [[Bengal region]], [[Nepal]], [[Jharkhand]], [[Bihar]]
| country = [[India]], [[Bangladesh]]
| national_cuisine = [[Assamese cuisine]], [[Odia cuisine]], [[Bengali cuisine]]
| national_cuisine = [[Assamese cuisine]], [[Bengali cuisine]], [[Bhojpuri cuisine]], [[Jharkhandi cuisine]], [[Maithili cuisine]] and [[Odia cuisine]]
| course           = Whole meal, snack or dessert
| course = Whole meal, snack or dessert
| main_ingredient = [[Rice flour]] or [[wheat flour]]
| 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''' ({{IAST|piṭhā}}; also called pithe) are a variety of food similar to pancakes, dumplings or fritters, originating from [[India]] and [[Bangladesh]]. 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]]).
Pitha is especially popular in Bangladesh and the eastern [[Indian states]] of [[Bihar]], [[Uttar Pradesh]] (eastern parts), [[West Bengal]], [[Odisha]], [[Jharkhand]], 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==
==Preparation==
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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.
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.
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 desserts or holidays.


==Different pithas from each region==
==Different pithas from each region==
Pithas vary considerably across the regions of the eastern [[Indian subcontinent]].
Pithas vary considerably across the regions of the eastern [[Indian subcontinent]].
===In Odisha===
{{main|Odia cuisine}}
In Odisha, ''pitha'' are a group of festive preparations, usually prepared on ritual days as part of an Osa or Brata. Pithas are part of the [[Mahaprasad (Jagannath Temple)|Mahaprasada]] and are prepared every day by the Mahasuaras in the Rosasala of the [[Jagannath Temple, Puri|Jagannatha Temple, Puri]]. They have been prepared in the same method for several millennia in the temple kitchen. Several pithas owe their origin to the state. Some common pithas are:<ref>{{Cite book |last=Debi |first=Prasanna Kumari |title=Odisi Randhana Kala |year=1997 |location=Odisha |language=or |script-title=or:ଓଡ଼ିଶୀ ରନ୍ଧନ କଳା |trans-title=Art of Odia Cuisine}}</ref>
* [[Enduri pitha]] (ଏଣ୍ଡୁରି ପିଠା) : Prepared on [[Prathamastami]] with sweetened jaggery and coconut stuffing using turmeric leaves.
* [[Podo pitha|Poda pitha]] (ପୋଡ଼ପିଠା) : Semi-burnt rice-based pitha with coconut that is sweet to taste, offered to Jagannatha in [[Ratha Yatra|Ratha Jatra]].
* [[Kakara pitha]] (କାକରା ପିଠା) : Prepared during most festivals, it consists of deep-fried [[Semolina|suji]] stuffed with rich coconut stuffing.
* [[Arisa pitha]] (ଆରିସା ପିଠା) : Rice-based pitha topped with sesame seeds, ritually prepared in the month of Margasira during [[Manabasa Gurubara]] (Lakhmi Puja). Long ago, two merchants from Odisha named Tapassu and Bhallika devised this dish and offered it to the [[The Buddha|Buddha]] himself as a token of respect from their land.
* [[Manda pitha]] (ମଣ୍ଡା ପିଠା) : Steamed pitha stuffed with coconut and jaggery mix, prepared for most festivals, including [[Manabasa Gurubara]] and [[Kumar Purnima|Kumara Purnima]].
* Sarsatia pitha (ସରସତିଆ ପିଠା‌) : Crispy sweet pitha made using arua and resin from twigs of the Ganjer tree. Popular in Western Odisha.
* [[Chakuli pitha]] (ଚକୁଳି ପିଠା) : Flat rice pitha resembling pancake, one of the few non-sweet pithas of Odisha
* Chitau pitha (ଚିତଉ ପିଠା) : Resembling chakuli, but with different texture and thickness. Prepared on Chitalagi Amabasya.
* [[Chandrakanti|Chandrakanti pitha]] (ଚନ୍ଦ୍ରକାନ୍ତି ପିଠା‌‌) : Deep-fried pitha made of green gram and rice flour. Prepared on [[Diwali|Dipabali]].
* Gaintha pitha (ଗଇଁଠା ବା ଗଇଣ୍ଠା ପିଠା) : Rice flour dough balls soaked in thickened cardamom flavoured milk. Prepared on Bakula Amabasya.
<gallery mode="nolines" widths="250" heights="200" caption="Pithas of Odisha">
File:Turmeric leaf wrapped cake.jpg|Enduri pitha, made on Prathamastami.
File:Khira gaintha Odia Pitha.jpg|Gaintha pitha, made on Bakula Amabasya.
File:Kakara Peetha-Puri-Odisha-IMG 0689.jpg|Kakara pitha
File:Arisa Pitha.jpg|Arisa pitha
File:Chuda poda pitha.jpg|Poda pitha, offered to Lord Jagannatha during Ratha Jatra.
File:Mugakanti,Chandrakanti.jpg|Chandrakanti or Mugakanti pitha
File:Chuda chakuli pitha.jpg|Chakuli pitha
File:Chitau pitha.jpg|Chitau pitha, made on Chitalagi Amabasya
</gallery>


===In Assam===
===In Assam===
{{main|Assamese Jolpan}}
{{main|Assamese Jolpan}}
[[File:Til Pitha - Assamese Ricecake.jpg|thumb|right|200px|Til pitha]]
[[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:
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]], 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.  
* 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]], 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.
* 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.
* 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 fire-roasted. 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]].
* 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]].
* উহোৱা পিঠা Uhuwa pitha: Rice flour of xaali saul and 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.
* 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 earthenware, hence the name (''ketli'' means 'kettle' in Assamese). It usually takes less time to be baked than tekeli pitha.
*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.
* তিল পিঠা Til pitha: This is made with [[sesame]] and rice. The rice flour is spread in a circle on a cast-iron pan and heated. The roasted sesame seeds are placed in the circle along with sugar or jaggery and rolled. These are cylinder-shaped, more like a cigar.
*তেল পিঠা ''[[Tel pitha]]'' this is a pitha which is fried in oil.
* তেল পিঠা [[Teler pitha|Tel pitha]] is fried in oil.
*নাৰিকল দিয়া পিঠা বা নাৰিকলৰ পিঠা ''[[Narikol diya pitha]]''
* নাৰিকল দিয়া পিঠা বা নাৰিকলৰ পিঠা Narikol diya pitha
*সুতুলি পিঠা ''[[Xutuli pitha]]''
* সুতুলি পিঠা Xutuli pitha
*ধূপ পিঠা ''[[Bhapa pitha|Dhup pitha]], also known as [[Bhapa pitha]]''
* ধূপ পিঠা [[Bhapa pitha|Dhup pitha]], also known as [[bhapa pitha]]
*ভাপতদিয়া পিঠা ''[[Bhapotdiya pitha]]''
* ভাপতদিয়া পিঠা Bhapotdiya pitha
*লখিমী পিঠা ''[[Lakhimi pitha]]''
* লখিমী পিঠা Lakhimi pitha
*তৰা পিঠা ''[[Tora pitha]] ''
* তৰা পিঠা Tora pitha
*মুঠিয়া পিঠা ''[[Muthiya pitha]] ''
* মুঠিয়া পিঠা Muthiya pitha
*খোলাচাপৰি পিঠা ''[[Kholasapori pitha]] ''
* খোলাচাপৰি পিঠা Kholasapori pitha
*লস্কৰা ''[[Laskara]]''
* 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>
* আঙুলি পিঠা Anguli pitha: In Assamese, ''anguli'' means 'finger', and these pithas are shaped like fingers.<ref>{{Cite web |url=https://www.farmtorasoi.com/anguli-pitha/ |title=Anguli Pitha from Babita's Kitchen - Assamese Sweet Dish |date=28 August 2019 |access-date=15 March 2020 |archive-date=20 May 2022 |archive-url=https://web.archive.org/web/20220520100345/https://www.farmtorasoi.com/anguli-pitha/ |url-status=dead}}</ref>


=== In Odisha ===
===In Bangladesh, West Bengal, Tripura===
[[Image:Manda pitha Odia cuisine.jpg|thumb|150px|left|Manda Pitha]]
[[File:Home-made Puli piṭha; popular in winter in Bangladesh.jpg|thumb|200px|right|Puli 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:
[[File:Taal pitha.jpg|thumb|200px|right|Taal Pitha]]
[[File:Bhapa pitha.jpg|thumb|200px|right|Bhapa pitha]]
[[File:Patisapta pitha, Kolkata.jpg|thumb|200px|right|Patisapta pitha, Kolkata, West Bengal]]
It is also called ''pitha'' ({{langx|bn|পিঠা}}; {{IAST|piṭha}}). While some pitha can be made at any time of the year in [[Bengal]] ([[Bangladesh]] and the [[Indian state]] of [[West Bengal]]), there are special pitha strongly associated with [[harvest festival]]s such as [[Nabanna]] ({{langx|bn|নবান্ন}} ''nôbanno'', literally "new rice" or "new food") and the ''[[Poush parbon]]'' or [[Makar Sankranti]], celebrated on 14 January every year. During the autumn and winter seasons, festivals dedicated to pitha called ''pitha mela'' or ''pitha utshob'' are held locally all over [[Bangladesh]].


*''[[Arisa Pitha]]'' ({{Lang-or|ଆରିସା ପିଠା}}): deep-fried pitha made from rice flour with jaggery or sugar.
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]] ({{langx|bn|খেজুরের গুড়}} khejurer guṛ). A few of the most common pitha found in [[Bengal]] include the following:
*[[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}}).
* তেলের পিঠা [[Handesh|Teler piṭha]] ({{lit|oil pitha}}), also known as [[Handesh|Guror Handesh]] or simply as [[Handesh]] is a Pitha which originates in [[Sylhet Division|Sylhet]], Bangladesh.
*[[Kakara pitha]] ({{Lang-or|କାକରା ପିଠା}}): very popular fried pancake made from wheat flour/semolina, often with a sweet coconut filling.
* খোলা চিতই khola chitoi is a [[crêpe]] made with rice flour and eggs and originates from [[Noakhali District|Noakhali]]
*[[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.
* নুনের পিঠা [[Nunor Bora|Nuner pitha]] ({{lit|The pitha of salt}}) is generally a mixture of water, onions, [[ginger]]s, [[turmeric]] powder, salt, [[coriander]] leaves, [[chili pepper]] and [[rice flour]]; after adding the rice flour the mixture will turn into [[dough]] after which it is smashed down and cut into circles. Nuner pitha originates from [[Sylhet Division|Sylhet]].
*[[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.
* দুধ চিতই  Dudh Chitoi
*[[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]].
* সিঙ্গারা [[Shingara]] is a Bangladeshi version of a [[samosa]]. Some consider this as pitha.
*''[[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.
* মোহনবাঁশি Mohon bashi
*''[[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]]).
* 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)
*''[[Gaintha godi]]'' ({{Lang-or|ଗଇଁଠା ଗୋଡ଼ି}}): Small balls made of rice flour dipped in seasoned sweet milk.
* পুলি পিঠা Puli piṭha: a [[dumpling]] like dish with brads in the end and stuffed with a coconut mixture or [[Kheer (Bengali sweets)|kheer]]. Fried or Steamed.
*[[Karanji pitha|''Karanji'' pitha]] ({{Lang-or|କରଞ୍ଜି}}): A dumpling made of maida and stuffed with coconut, cashew raisins and fried in ghee.
* বেনি পিঠা Beni piṭha ({{lit|braid pitha}})
*[[Malpua|''Malpua'' pitha]]({{Lang-or|ମାଲପୁଆ}}): Sweetened deep-fried batter of a mixture of bananas and flour
* দুধের পিঠা Dudher piṭha ({{lit|milk pitha}}) or ভিজা পিঠা bhija piṭha ({{lit|wet pitha}})
*''[[Suji Kakara Pitha]]'' ({{Lang-or|ସୁଜି କାକରା ପିଠା}}): A sweet dish made of suji with coconut stuffing
* চন্দ্র পুলি Chôndropuli
*''[[Tala Pitha]]'' ({{Lang-or|ତାଳ ପିଠା}}): A sweet dish made of palm fruit and rice [[Batter (cooking)|batter]]
* চন্দনপাতা Chondonpata
*''[[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.
* মাছ পিঠা Mach Pitha is fish shape [[samosa]] stuffed with fish mince
* মুগের পুলি Muger puli
* বিস্কুট পিঠা Biscuit pitha is a deep fried cookies. Generally in different shape and colors.
* দুধ পুলি Dudh puli
* [[Nakshi 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 [[Patisapta|Paṭi shapta]] or Patibola পাটিবলা (thin crepes stuffed with [[jaggery]] and coconut or [[Kheer (Bengali sweets)|kheer]])
* ভাপা পিঠা/ধুপি পিঠা [[Bhapa pitha]]/Dhupi pitha is a steamed [[Rice cake|ricecake]]
* 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]] 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 originates from [[Bangladesh]] and some other versions which originates from other [[West Bengal]] and neighbouring regions such as [[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]].
* গোলাপ পিঠা Golap Pitha is a rose shaped deep fried crispy pitha
* মুগ পাকন Mug pakon is a Pitha that has artistic symbols moulded on top and bottom of it and it is soft since it is 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/আস্কে পিঠা Aske Pitha/ [[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.
* শামুক পিঠা Shamuk pitha is a snail shaped Nokshi Pitha
* মেরা পিঠা/দইল্যা পিঠা  Mera pitha/doila Pitha are steamed dumpling made with rice flour, ginger and spice such [[turmeric]], [[Jaggery]]
* 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 originates in the [[Bikrampur|Bikrampur district]], [[Dhaka]], Bangladesh
* ক্ষীর মুড়ালি Kheer murali
* জামাই পিঠা/চিপস পিঠা  Jamai pitha/Chips pitha ({{lit|husband Pitha}}) is a batter which is moulded into a shape of a flour, sundried and fried.  Tastes like [[Papadam|papad]] or [[Chips (hot food)|chips]]. Often different in colors.  This Pitha originates in [[Bangladesh]].
* ফুলঝুড়ি পিঠা /ফুলকুচি পিঠা Fuljhuri pitha or Fulkuchi pitha is a [[Rosette (cookie)|rosette]] like fried dough. Always made with rice flour.
There are thousands of different pithas in every region of [[Bengal]], these are just a few examples.


===In Bihar===
===In Bhojpuri region===
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.
There is a tradition of preparing Pitha on the occasion of Godhan in [[Bhojpuri region]]. It is prepared with soaked and then ground rice and pulses.<ref>{{Cite book |url=https://books.google.com/books?id=pRmQ9GwY1SQC&q=%E0%A4%AA%E0%A5%80%E0%A4%A0%E0%A4%BE+bhojpuri |title=K̲h̲udā Bak̲h̲sh Lāʼibreri jarnal |date=2007 |publisher=K̲h̲udā Bak̲h̲sh Oriyanṭal Pablik Lāʼibreri |language=en |access-date=2022-10-22 |archive-date=2023-04-05 |archive-url=https://web.archive.org/web/20230405124626/https://books.google.com/books?id=pRmQ9GwY1SQC&q=%E0%A4%AA%E0%A5%80%E0%A4%A0%E0%A4%BE%20bhojpuri |url-status=live}}</ref>
 
===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:
Some pithas commonly found in Bhojpuri region include:
*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]].
* Goja Pitha (also known as Phara)<ref>{{Cite web |date=2021-05-16 |title=गोजा पीठा (goja pitha recipe in Hindi) रेसिपी बनाने की विधि in Hindi by Rekha Burnwal |url=https://cookpad.com/in-hi/recipes/14859193-%E0%A4%97%E0%A4%9C-%E0%A4%AA%E0%A4%A0-goja-pitha-recipe-in-hindi |access-date=2023-11-24 |website=Cookpad |language=hi |archive-date=2023-11-24 |archive-url=https://web.archive.org/web/20231124055629/https://cookpad.com/in-hi/recipes/14859193-%E0%A4%97%E0%A4%9C-%E0%A4%AA%E0%A4%A0-goja-pitha-recipe-in-hindi |url-status=live}}</ref><ref>{{Cite web |last=Smita |date=2019-10-30 |title=Dal ke Phare / Dal Pitha |url=https://myspicetrunk.com/2019/10/30/dal-ke-phare-pitha/ |access-date=2023-12-04 |website=myspicetrunk |language=en-US |archive-date=2024-09-04 |archive-url=https://web.archive.org/web/20240904032713/https://myspicetrunk.com/2019/10/30/dal-ke-phare-pitha/ |url-status=live}}</ref>
*''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]].''
* [[Dal Pitha]]<ref>{{Cite web |last=Smita |date=2019-10-30 |title=Dal ke Phare / Dal Pitha |url=https://myspicetrunk.com/2019/10/30/dal-ke-phare-pitha/ |access-date=2023-11-24 |website=myspicetrunk |language=en-US |archive-date=2023-11-24 |archive-url=https://web.archive.org/web/20231124060528/https://myspicetrunk.com/2019/10/30/dal-ke-phare-pitha/ |url-status=live}}</ref>
*সিঈারা [[Shingara]] is a Bangladeshi version of a [[samosa]], though a [[shingara]] is just a variant of samosa. Some do consider this a Pitha.
* Doodh 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==
Line 124: Line 149:
File:Choi pitha.jpg|Choi pitha
File:Choi pitha.jpg|Choi pitha
File:Til pitha - Assamese Rice Cake.jpg
File:Til pitha - Assamese Rice Cake.jpg
File:Pithas in Howrah District in West Bengal, January 2022.jpg
</gallery>
</gallery>


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


Line 134: Line 161:


==External links==
==External links==
*[https://odiarecipes.com/category.php?cid=6 Traditional Pitha Recipes from Odisha]
* [https://odiarecipes.com/category.php?cid=6 Traditional Pitha Recipes from Odisha] {{Webarchive|url=https://web.archive.org/web/20210625195317/https://odiarecipes.com/category.php?cid=6 |date=2021-06-25 }}
*[https://web.archive.org/web/20120307171519/http://www.bestofkanchan.com/indian-recipes/varieties-of-pitha-pithe-in-bengali/ Varieties of Pitha Recipes]
* [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}}
{{Culture of West Bengal}}
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{{Bread}}
{{Bread}}


[[Category:Pitha| ]]
[[Category:Assamese cuisine]]
[[Category:Assamese cuisine]]
[[Category:Bengali cuisine]]
[[Category:Bengali cuisine]]
[[Category:Odia cuisine]]
[[Category:Cuisine of Odisha]]
[[Category:Indian desserts]]
[[Category:Indian desserts]]
[[Category:Indian breads]]
[[Category:Indian breads]]
[[Category:Bangladeshi cuisine]]
[[Category:Bangladeshi cuisine]]
[[Category:Bangladeshi desserts]]
[[Category:Bangladeshi desserts]]
[[Category:Steamed foods]]
[[Category:Rice cakes]]
[[Category:Rice breads]]

Latest revision as of 19:50, 17 March 2026


Not to be confused with Pihta or Pita.
Pitha
Three varieties of pithas: pakon, patishapta pitha and bharandash, decorated to be sent as a gift to the Bengali Muslim bride's house in Gaye Holud ceremony
CourseWhole meal, snack or dessert
Place of originIndia, Bangladesh
Associated national cuisineAssamese cuisine, Bengali cuisine, Bhojpuri cuisine, Jharkhandi cuisine, Maithili cuisine and Odia cuisine
Main ingredientsRice flour or wheat flour

Pitha (piṭhā; also called pithe) are a variety of food similar to pancakes, dumplings or fritters, originating from India and Bangladesh. 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 chai, or as treats during special occasions (similar to mithai).

Pitha is especially popular in Bangladesh and the eastern Indian states of Bihar, Uttar Pradesh (eastern parts), West Bengal, Odisha, Jharkhand, the South Indian state of Kerala, and the Northeast Indian 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 palm or ol (a local root vegetable).

Preparation[edit | edit source]

Pithas are primarily made from a 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 steamed, and then mashed, cooled, and formed into small balls to stuff into the pithas.

Sweet pithas typically contain sugar, jaggery, date juice, or palm syrup, and can be filled with grated coconut, fried or roasted sesame seeds, cashews, pistachios, 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 fried in oil or ghee, slow-roasted over a fire, steamed, or 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 desserts or holidays.

Different pithas from each region[edit | edit source]

Pithas vary considerably across the regions of the eastern Indian subcontinent.

In Odisha[edit | edit source]

Main article: Odia cuisine

In Odisha, pitha are a group of festive preparations, usually prepared on ritual days as part of an Osa or Brata. Pithas are part of the Mahaprasada and are prepared every day by the Mahasuaras in the Rosasala of the Jagannatha Temple, Puri. They have been prepared in the same method for several millennia in the temple kitchen. Several pithas owe their origin to the state. Some common pithas are:[1]

  • Enduri pitha (ଏଣ୍ଡୁରି ପିଠା) : Prepared on Prathamastami with sweetened jaggery and coconut stuffing using turmeric leaves.
  • Poda pitha (ପୋଡ଼ପିଠା) : Semi-burnt rice-based pitha with coconut that is sweet to taste, offered to Jagannatha in Ratha Jatra.
  • Kakara pitha (କାକରା ପିଠା) : Prepared during most festivals, it consists of deep-fried suji stuffed with rich coconut stuffing.
  • Arisa pitha (ଆରିସା ପିଠା) : Rice-based pitha topped with sesame seeds, ritually prepared in the month of Margasira during Manabasa Gurubara (Lakhmi Puja). Long ago, two merchants from Odisha named Tapassu and Bhallika devised this dish and offered it to the Buddha himself as a token of respect from their land.
  • Manda pitha (ମଣ୍ଡା ପିଠା) : Steamed pitha stuffed with coconut and jaggery mix, prepared for most festivals, including Manabasa Gurubara and Kumara Purnima.
  • Sarsatia pitha (ସରସତିଆ ପିଠା‌) : Crispy sweet pitha made using arua and resin from twigs of the Ganjer tree. Popular in Western Odisha.
  • Chakuli pitha (ଚକୁଳି ପିଠା) : Flat rice pitha resembling pancake, one of the few non-sweet pithas of Odisha
  • Chitau pitha (ଚିତଉ ପିଠା) : Resembling chakuli, but with different texture and thickness. Prepared on Chitalagi Amabasya.
  • Chandrakanti pitha (ଚନ୍ଦ୍ରକାନ୍ତି ପିଠା‌‌) : Deep-fried pitha made of green gram and rice flour. Prepared on Dipabali.
  • Gaintha pitha (ଗଇଁଠା ବା ଗଇଣ୍ଠା ପିଠା) : Rice flour dough balls soaked in thickened cardamom flavoured milk. Prepared on Bakula Amabasya.
  • Pithas of Odisha
  • Enduri pitha, made on Prathamastami.
    Enduri pitha, made on Prathamastami.
  • Gaintha pitha, made on Bakula Amabasya.
    Gaintha pitha, made on Bakula Amabasya.
  • Kakara pitha
    Kakara pitha
  • Arisa pitha
    Arisa pitha
  • Poda pitha, offered to Lord Jagannatha during Ratha Jatra.
    Poda pitha, offered to Lord Jagannatha during Ratha Jatra.
  • Chandrakanti or Mugakanti pitha
    Chandrakanti or Mugakanti pitha
  • Chakuli pitha
    Chakuli pitha
  • Chitau pitha, made on Chitalagi Amabasya
    Chitau pitha, made on Chitalagi Amabasya

In Assam[edit | edit source]

Main article: Assamese Jolpan
Til pitha

In Assam, 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, sun-dried rice. Some pithas commonly found in Assam include the following:

  • কাঁচি পিঠা 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, hence the name.
  • ঘিলা পিঠা 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 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 fire-roasted. The resulting tube-shaped cake is then cut into pieces and served with hot milk.
  • টেকেলি পিঠা 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 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 earthenware, hence the name (ketli means 'kettle' in Assamese). It usually takes less time to be baked than tekeli pitha.
  • তিল পিঠা Til pitha: This is made with sesame and rice. The rice flour is spread in a circle on a cast-iron pan and heated. The roasted sesame seeds are placed in the circle along with sugar or jaggery and rolled. These are cylinder-shaped, more like a cigar.
  • তেল পিঠা Tel pitha is fried in oil.
  • নাৰিকল দিয়া পিঠা বা নাৰিকলৰ পিঠা Narikol diya pitha
  • সুতুলি পিঠা Xutuli pitha
  • ধূপ পিঠা 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, anguli means 'finger', and these pithas are shaped like fingers.[2]

In Bangladesh, West Bengal, Tripura[edit | edit source]

Puli Pitha
Taal Pitha
Bhapa pitha
Patisapta pitha, Kolkata, West Bengal

It is also called pitha (Script error: The function "langx" does not exist.; piṭha). While some pitha can be made at any time of the year in Bengal (Bangladesh and the Indian state of West Bengal), there are special pitha strongly associated with harvest festivals such as Nabanna (Script error: The function "langx" does not exist. nôbanno, literally "new rice" or "new food") and the Poush parbon or Makar Sankranti, celebrated on 14 January 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 tree molasses (Script error: The function "langx" does not exist. khejurer guṛ). A few of the most common pitha found in Bengal include the following:

  • তেলের পিঠা Teler piṭha (lit. 'oil pitha'), also known as Guror Handesh or simply as Handesh is a Pitha which originates in Sylhet, Bangladesh.
  • খোলা চিতই khola chitoi is a crêpe made with rice flour and eggs and originates from Noakhali
  • নুনের পিঠা Nuner pitha (lit. 'The pitha of salt') is generally a mixture of water, onions, gingers, turmeric powder, salt, coriander leaves, chili pepper and rice flour; after adding the rice flour the mixture will turn into dough after which it is smashed down and cut into circles. Nuner pitha originates from Sylhet.
  • দুধ চিতই Dudh Chitoi
  • সিঙ্গারা Shingara is a Bangladeshi version of a samosa. Some consider this as pitha.
  • মোহনবাঁশি Mohon bashi
  • 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. Fried or Steamed.
  • বেনি পিঠা Beni piṭha (lit. 'braid pitha')
  • দুধের পিঠা Dudher piṭha (lit. 'milk pitha') or ভিজা পিঠা bhija piṭha (lit. 'wet pitha')
  • চন্দ্র পুলি Chôndropuli
  • চন্দনপাতা Chondonpata
  • মাছ পিঠা Mach Pitha is fish shape samosa stuffed with fish mince
  • মুগের পুলি Muger puli
  • বিস্কুট পিঠা Biscuit pitha is a deep fried cookies. Generally in different shape and colors.
  • দুধ পুলি Dudh puli
  • Nakshi 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 or kheer)
  • ভাপা পিঠা/ধুপি পিঠা Bhapa pitha/Dhupi pitha is a steamed ricecake
  • 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 Asian palmyra palm 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 originates from Bangladesh and some other versions which originates from other West Bengal and neighbouring regions such as Tripura, Assam, Mizoram, Nagaland, Meghalaya, Manipur, 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 piṭha.
  • গোলাপ পিঠা Golap Pitha is a rose shaped deep fried crispy pitha
  • মুগ পাকন Mug pakon is a Pitha that has artistic symbols moulded on top and bottom of it and it is soft since it is 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/আস্কে পিঠা Aske Pitha/ 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 bhorta and other spicy bhortas.
  • পাতা পিঠা Pata pitha (lit. 'leaf Pitha') is a type of leaf shaped Nokshi pitha.
  • শামুক পিঠা Shamuk pitha is a snail shaped Nokshi Pitha
  • মেরা পিঠা/দইল্যা পিঠা Mera pitha/doila Pitha are steamed dumpling made with rice flour, ginger and spice such turmeric, Jaggery
  • লবঙ্গ লতিকা Lonbongo Lotika (lit. 'clove lotika')
  • বিবি খান পিঠা Bibi khan Pitha is a steamed Pitha That looks like a cake. Bibi khan Pitha originates in the Bikrampur district, Dhaka, Bangladesh
  • ক্ষীর মুড়ালি Kheer murali
  • জামাই পিঠা/চিপস পিঠা Jamai pitha/Chips pitha (lit. 'husband Pitha') is a batter which is moulded into a shape of a flour, sundried and fried. Tastes like papad or chips. Often different in colors. This Pitha originates in Bangladesh.
  • ফুলঝুড়ি পিঠা /ফুলকুচি পিঠা Fuljhuri pitha or Fulkuchi pitha is a rosette like fried dough. Always made with rice flour.

There are thousands of different pithas in every region of Bengal, these are just a few examples.

In Bhojpuri region[edit | edit source]

There is a tradition of preparing Pitha on the occasion of Godhan in Bhojpuri region. It is prepared with soaked and then ground rice and pulses.[3]

Some pithas commonly found in Bhojpuri region include:

Gallery[edit | edit source]

  • Choi pitha
    Choi pitha

See also[edit | edit source]

References[edit | edit source]

  1. ↑ Debi, Prasanna Kumari (1997). Odisi Randhana Kala ଓଡ଼ିଶୀ ରନ୍ଧନ କଳା [Art of Odia Cuisine] (in ଓଡ଼ିଆ). Odisha.{{cite book}}: CS1 maint: location missing publisher (link)
  2. ↑ "Anguli Pitha from Babita's Kitchen - Assamese Sweet Dish". 28 August 2019. Archived from the original on 20 May 2022. Retrieved 15 March 2020.
  3. ↑ K̲h̲udā Bak̲h̲sh Lāʼibreri jarnal. K̲h̲udā Bak̲h̲sh Oriyanṭal Pablik Lāʼibreri. 2007. Archived from the original on 2023-04-05. Retrieved 2022-10-22.
  4. ↑ "गोजा पीठा (goja pitha recipe in Hindi) रेसिपी बनाने की विधि in Hindi by Rekha Burnwal". Cookpad (in हिन्दी). 2021-05-16. Archived from the original on 2023-11-24. Retrieved 2023-11-24.
  5. ↑ Smita (2019-10-30). "Dal ke Phare / Dal Pitha". myspicetrunk. Archived from the original on 2024-09-04. Retrieved 2023-12-04.
  6. ↑ Smita (2019-10-30). "Dal ke Phare / Dal Pitha". myspicetrunk. Archived from the original on 2023-11-24. Retrieved 2023-11-24.

External links[edit | edit source]

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