Tel pitha or ghila pitha or bor pitha Recipe

Cooking Directions

• STEP 1.In a bowl, mix rice flour, salt, and water to make a smooth batter.
• STEP 2.Heat oil in a deep pan and pour a ladleful of batter to make a round shape.
• STEP 3.Place a spoonful of sweet coconut and jaggery filling in the center and fold the edges to seal.
• STEP 4.Deep fry the pithas until they turn golden brown and crispy.
• STEP 5.Remove from oil and drain excess oil on a paper towel.
• STEP 6.Serve hot or at room temperature as a snack or dessert.

Cooking Tips

• Make sure the batter is of pouring consistency, neither too thick nor too thin.
• Ensure the oil is hot enough before frying the pithas to get a crispy texture.
• You can add cardamom powder or grated coconut to the filling for extra flavor.
• If the edges of the pithas are not sealing properly, dip your fingers in water and press them gently.

Storage and Serving

• Tel Pitha is best served fresh and hot.
• If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
• Reheat the pithas in a microwave or oven before serving to regain their crispiness.
• Serve Tel Pitha as a snack with tea or as a dessert after a meal.