Chitoi Pitha


Chitoi pitha is a very popular , traditional Bangladeshi pitha . I must say the most consumed pitha . Typically pithas are mostly consumed in winter but chitoi is a pitha that doesn’t need any special season , we the Bengalis enjoy it all around the year . Some loves it to be a sweet treat with molassess and grated coconut , sometimes soaked in milk and date molassess . Whereas some enjoy it as a savory treat with beef or duck curry or various types of bhortas .

Traditionally , chitoi pitha is cooked on a clay wok . If you on’t find that cast iron griddle is must . I have that special cast iron mold to make this . Without these utensils , chitoi pitha can never be perfect . So try to buy any cast iron wok or the special mold to make them perfect .



1 cup rice flour of parboiled rice ( shidhdhdo chaaler guri) , I took parboiled Basmati
1/2 cup white rice flour ( Atop chaal er guri) or readymade, store bought rice flour
1 and 1/4 th cup luke warm water ( you may need more or less )
1 fistful of cooked rice
few pinches salt
1 tea spoon baking powder
1/2 tea spoon baking soda

* If you want to make rice flour at home, soak the rice for couple of hours , at least 4/5 hours . Then drain the water . Dry out the rice and grind in the grinder .


1. Blend the rice flour , cooked rice , salt , water , baking powder , baking soda together with water . The batter should not be thick . It should be thin but not too thin . The correct consistency of batter is very important to make perfect chitoi pitha . I made a few seconds video to show you the consistency . Please check the following video to see the consistency of the batter ;

2. Heat the mold or cast iron wok . It should be very hot . grease the wok or mold with little oil . For that you can use kitchen tissue or cheese cloth or any piece of cotton cloth . Now pour some batter and cover the wok or mold . Cook the pitha at low flame for 2- 3 minutes . The temperature is very important too . So always cook chitoi pitha on a very hot wok at low flame .

3. Cook just one side and loosen the edges around the pitha from mold or wok with a knife and take them out . Grease the wok , everytime you pour the batter .

Enjoy !!!


4 responses to “Chitoi Pitha

  1. Pingback: Dudh Chitoi | Khadiza's Kitchen

  2. apu where did you buy this special cast iron mold from?

  3. apu where did you get parboiled basmati rice…did you boil it or that rice we use for cooking bhaat will do

  4. How do I get to buy the pan in India. I love chiton Pitha and your recipe was awesome, pls help.

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