Tag Archives: Pithe

Bhapa Puli

Bhapa Puli

Bhapa Puli

Bhapa Puli is a steamed dumpling type of very popular Bangladeshi pitha . Usually freshly prepared rice flour is used to make this pitha , but I used the ready made, store bought rice flour without any hesitation and the outcome is as same as the flour made at home . So those who are bit skeptical using the store bought flour in making pithas, don’t be . Give it a try !!!!!!!!

Ingredients:

For the dough:

Rice flour 1 cup
Water 3/4th cup
Salt to taste , around half tea spoon

For the filling:

Grated coconut
Date palm molasses ( khejur gur)

Procedure:

1. Make the filling by cooking the coconut and molasses together . Keep stirring until gets sticky .

2. Make the dough by boiling 3/4th cup of water with salt . When it’s on the boiling point, add the rice flour . Mix well . Let it cool .

3. Wet your hand and knead the dough for a minute or so . Roll a big medium thick roti on a rice flour dusted counter top . Use additional extra flour to roll it out . Cut the roti into small rotis with anything round shaped object .

4. Put filling in the center and seal the edge with your finger tip . The roti must not be too thin or too thick . It should be medium thick .


Before steaming

5. Steam for 3-4 minutes . Before steaming try to grease the pan , on which you will put the pithas to stem or else they can stick with the pan .

Serve hot !!!!!

Notes:

Alhamdulillah my pithas turned out good , but I agree , these pithas often cracks . I think few things must be taken into consideration .

1.Dont make your roti , too thin or too thick . Both tends to crack .

2.Knead well your dough . If you use too much extra rice flour leaving it totally dry , it might crack .

3.Steaming for a longer time might crack the pithas and before steaming don’t keep it outside for too long , the air can dry out the pithas and eventually they crack .. So steam them immediately after you shape them .

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Shir goja

Shir goja

Shir Goja

This is my very first guest post and it’s for a very good food buddy of mine, very talented, a very sweet but strong personality, Lail S Hossain, of With a Spin[link to – http://www.withaspin.com]!!!!!!

Bangladesh, the land of Pitha-puli , has at least hundreds different types of pithas, taste, recipe varying region to region. Most of the pithas are either seasonal or occasional. Some are associated with harvest festival (nobanno) in winter while some others are prepared for any special occasion like wedding, eid or puja. Some are crunchy, some are steamed and some are so delightfully soaked in sugar syrup, molasses syrup , milk or date palm sap . Most of them are sweet, though there are some savory pithas too.

Shirgoja is a traditional pitha of greater Barisal region of Bangladesh. It’s an occasional one . From childhood it has been the most adored pitha to me. Involves few techniques to make it perfect.

To learn about the techniques and the recipe, please visit Lail’s blog here[link to – http://wp.me/p32LD3-1gH%5D.