Mizoram Special Koat Pitha (Banana Fritters)
Mizoram Special Koat Pitha is a delectable fritter from the Northeastern region of India. This dish combines the sweetness of ripe bananas and jaggery with the subtle texture of rice flour, making it a perfect balance of flavors. The recipe is reminiscent of Kerala’s Unniyappam, yet it holds a unique identity with its crisp exterior and soft, chewy interior. Traditionally fried in a kuzhi paniyaram pan, these fritters are delightful as an evening snack or a dessert after a light meal.
Perfectly suited for vegetarian diets, these banana fritters are a must-try for anyone looking to explore the diverse culinary heritage of India’s North East.
Course:
Snack
Cuisine:
North East India
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Ripe Bananas | 2 |
| Jaggery (powdered) | 1/3 cup |
| Water | 1/4 cup |
| Salt | A pinch |
| Oil | For frying |
Nutritional Information (Approximate per serving):
- Calories: 200 kcal
- Fat: 7g
- Carbohydrates: 34g
- Protein: 2g
- Fiber: 3g
- Sugar: 15g
(Note: Nutritional values are estimates and may vary based on portion size and ingredients used.)
Preparation Time:
5 minutes
Cooking Time:
10 minutes
Total Time:
15 minutes
Instructions:
-
Prepare the Jaggery Water: Start by dissolving the jaggery in water. Once it has fully dissolved, strain the mixture through a fine sieve to remove any impurities or scum that may have formed during the dissolving process.
-
Mash the Bananas: Peel the ripe bananas and mash them well in a separate bowl until smooth. This will form the base for the batter.
-
Make the Batter: To the mashed bananas, add the jaggery water and a pinch of salt. Gradually incorporate the rice flour into the mixture. Stir continuously until a thick batter forms, ensuring that all the ingredients are well combined.
-
Fry the Koat Pitha: Heat oil in a pan over medium heat. Once the oil is hot, drop spoonfuls of the batter into the oil, ensuring they are not overcrowded. Fry the Koat Pitha until they are golden brown on all sides, turning them occasionally for even cooking.
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Drain Excess Oil: Once the fritters are golden and crisp, remove them from the oil and drain them on a paper towel to remove any excess oil.
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Serve: Serve the Mizoram Special Koat Pitha as a delicious dessert after a light meal like Sana Thongpa and Tan Ngan, or enjoy them as a snack with a hot cup of masala chai during your evening tea time.
Tips:
- Banana Choice: Choose ripe bananas for the best flavor and texture. Overripe bananas will add more sweetness and softness to the fritters.
- Oil Temperature: Ensure that the oil is at the right temperature before frying. If the oil is too hot, the fritters may burn on the outside while remaining uncooked on the inside. If the oil is too cold, they may become greasy.
- Texture Adjustment: If the batter feels too runny, add a little more rice flour. If it’s too thick, add a few more drops of water to reach the desired consistency.
Enjoy the delightful taste of Mizoram with these simple yet flavorful banana fritters!
