A Must-Try Purang Apin Recipe Of Assam's Mising Community
Image Credit: Tupula Bhaat, Image Credit: Twitter

The North-Eastern states of India have myriad fascinating elements attached to them. During a recent interaction with my friend from Arunachal Pradesh, I learned about the Mising, also spelt as Mishing community. They are indigenous people, sometimes known as the Miri, who live in Assam and Arunachal Pradesh. Once upon a time, they also went by the name "Miris," and the Indian Constitution still refers to them by that identity. Mising, their dialect, is a subset of the Sino-Tibetan language family's Tani branch. After the Bodos, the Misings are Assam's second-largest tribe in terms of number. When it comes to the food, the Mising community from Assam has a few interesting fares. These culinary preparations add to Assamese exotic cuisine. 

A name which emerged during this conversation was a traditional meal called Purang Apin (Tupula Bhaat). It is an essential culinary delicacy prepared and served during the community's annual Ali-aye-ligang festival, which falls in February. The community primarily depends on agriculture for a living, and it is their owing festival. Paddy or rice is their staple food. To prepare Tupula Bhaat, the sticky rice, Bora saul, is washed, soaked and then wrapped in tora pat(Alpinia nigra (Gaertn.) Burtt) and cooked till done. The leaves add an earthy fragrance to the rice, making it palatable with almost any other dish. These Purang Apins can stay fresh for two days when stored correctly in a cool place.

Purang Apin

Purang Apin, Image Credit: Rupanjali Ronganoi @YouTube


  • 500 gm Bora Saul rice 
  • 30 fresh tora pat (Alpina leaves)
  • Freshwater
  • Thread or strand


  1. Wash the rice thoroughly and soak it for three hours.
  2. Drain the water and let the rice dry for an hour
  3. Take three to four tora pat and spread about 1 ½ serving spoon of rice in the centre, wrap the rice with the leaves, and secure it with strands of straw or thread.
  4.  Prepare tupulas or packets from the rest of the rice and set them aside. 
  5.  Fill water a little above half of an oversize thick-bottomed vessel's capacity. Bring the water to a boil.
  6. Now one by one, introduce the tupulas to the boiling water. If required, do it in batches. Don't place more than 5-6 pieces if the pot is not big enough. 
  7. Let one side of the tupulas cook for 10 minutes, and then turn the other side. 
  8. Once both sides are cooked (Needs about 20-25 minutes), take them out one by one. Spread them on a bamboo tray and let the water drain. 
  9.  Once these are cooled enough, unwrap the tupula bhaat.
  10. Serve with pork fry and mati dali. Alternately, it can be relished with jaggery, cream, milk or kon alu bhaji. 

Prepare this traditional and hyper-local Tupula Bhaat, and let us know your take on it.