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Rongali Bihu: Delicious Assamese Pithas For Beginners

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Batori24 Bureau
Batori24 Bureau
Batori24 is a Vernacular based Assamese news portal based in Guwahati Assam. We are a dedicated news channel covering news and stories across the globe with special reference to Assam, north-east along with National and International news.

Delicious Assamese Pithas For Beginners: Assam, India’s North Eastern state, is predominantly agricultural, and three of its biggest festivals revolve around it. Bihu is observed by all Assamese, regardless of religion, caste, or creed. It comes in three varieties:

  • Kati or Kongali Bihu
  • Magh or Bhogali Bihu
  • Bohag or Rongali Bihu

Without a doubt, Assam is well-known for its distinctive food. Yet the local pithas (akin to pancakes, dumplings, or fritters) are just as interesting. These traditional Assamese treats are deserving of a spot in your seven-sister diary. So here is a list of 5 Must-Try Assam Pithas or Delicious Assamese Pithas For Beginners that will make your taste senses dance with joy!

Bohag Bihu or Rongali Bihu and Home-made assamese pithas:

Bohag Bihu is the start of the Assamese new year and is easily the most anticipated period of the year. Bohag Bihu also means digging into a variety of pithas and larus, which are important to Assam’s unique gastronomic environment and coincide with the seasonal festivals.

Also Read: Magh Bihu Food: 5 types of Assamese pithas to celebrate Magh Bihu

5 Delicious Pithas Of Assam That Are A Must-Try!

1. Til Pitha And Narikol Pitha

These two pithas are so popular that they’re even sold in the market for people who don’t have the time or patience to make them from scratch. Rolling these pithas into the desired shape is a skill that requires effort and experience, but they are sinfully delicious. As a result, the effort is worthwhile.


2. Tekeli Pitha And Ketli Pitha

Tekeli mukhot diya pitha is a popular name for this dish because of its flavour and technique of cooking. After assembling the ingredients, these pithas are placed on a tiny piece of cloth on top of a steaming tekeli (pitcher) or ketli (kettle), yielding this delectable rice cake. Faithful to the region’s evocative culinary styles, each mouthful of pitha emits an earthy and homely flavour.


3.  Ghila Pitha

Ghila Pithas are Assamese-style sweet rice fritters that are a must-have throughout the Bihu season. It’s called ghila because of the shape it takes. The word translates to knee cap in Assamese.

These delectable deep-fried pithas are an excellent teatime snack. The sweet version is more popular, but you can also try it savoury. The batter for the soft, sweet fritters is made from Bora Flour, jaggery, and cardamom powder.

Meanwhile, Traditionally, these rice cakes are eaten with curd/milk and jaggery. Bora Saul and Xaali Saul are preferred for making the traditional Sunga Pitha, as they are for other types of rice cakes.

4. Sunga Pitha, a medley of local ingredients

Sunga, also known as bamboo tubes and, pitha is an intriguing Assamese delicacy “because it brings together three readily available and locally cultivated elements that constitute the backbone of Assamese agriculture—rice, bamboo, and coconut.These pithas combine the flavours of bamboo and rice to create a subtle flavour. Some people substitute salt for the coconut in the recipe.

4. Sunga Pitha, a medley of local ingredients
Sunga Pitha

5. Anguli Pitha

In English, the word anguli means “finger.” The term comes from the fact that these slender pithas are rolled in the shape of a finger. Anguli Pitha, a popular teatime snack, is also popular as a morning jolpan during bihu. In Assamese households, both the savoury and sweet varieties of this soft rice cake are popular.

The savoury rolls are made using rice flour, cooking oil, turmeric, salt, red chilli powder, garam masala, jeera powder, tomato, onion, and chilli, as well as chopped vegetables of choice (carrot, beans, etc.). To make it into a dessert, combine milk, cardamom, bayleaf, and sugar or jaggery.

In Assam, larus or laddoos are created from a variety of ingredients, the most popular of which being Tilor Laru (Black sesame laddoo) and Narikolor Laru (Coconut laddoo). For the former, til and gur are well combined by hand before being briefly cooked over a low flame. They are rolled into balls once they have cooled. Grated coconut and sugar are combined to make coconut larus. Larus can be kept in an airtight container and served with a cup of hot tea later.

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