Food guide with easy recipes

Koat Pitha

Koat Pitha

Koat Pitha2

Kota Pitha is a dessert served in Northeastern State of India.. When we choose Arunachal pradesh recipes we are limited with very few ingredients and recipes to try, I got carrot and banana as my secret ingredient for the month of October for she cooking. This month i was paired with Shobha Keshwani  to complete my task, Shobha who writes her recipes in the name of  Shobhasfoodmazaa, she have N number of Indian recipes with innovative twist, and she cover all continental cuisines with her explorer food ideas.

Felt really tough to identify a perfect recipe to match for our south Indian taste bud. Koat Pitha is a dessert which is served after a light meal or as a snack with masala chai. Jeshu’s statement “Amma ithu pakoda mathiri irrukku but taste sweet ah irukku” ( Mom this looks like our side pakoda but with sweet taste), and he started calling this as sweet pakoda. We all had a great tea time with this new innovated fritters. Hope this post helps you to learn about a new recipe. 

Koat Pitha1

Step by Step picture Instruction

Grate carrots in a mixing bowl 

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Add ripped banana to the bowl, mash well in the mixing bowl

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Add int he grated jaggery and mix well to dissolve the jaggery 

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Add rice flour to the bowl 

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Mix well the batter, add 1/4 cup water to mix the batter in a thick consistency. 

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Heat a pan with oil on medium flame, drop the batter using  a spoon into the hot oil, deep fry the fritters till they turn golden brown colour. 

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Kota Pitha

Recipe Cuisine: Indian/Andhra Pradesh  | Recipe Category: Dessert
Prep Time: 1o mins | Cook time: 15 mins | Serves: 4

Ingredients

 

Banana 1 large (Robust)
Carrot 1 medium sized
Rice Flour 1/2 cup
Jaggery 1/4 cup
Oil 1/2 cup

 

Method

  •     Take grated carrots in a mixing bowl, add the ripped banana to the bowl and mash altogether.
  •      Add grated Jaggery and mix well to dissolve the jaggery.  Add the rice flour and mix well without any lumps, mix Kota pitha Batter until  well combined and becomes a thick batter. 
  •     Heat a pan with oil on medium flame, drop spoon full of batter to the hot oil and deep fry those Kota Pitha’s till they turn deep golden brown colour. 

Notes

    • I used good ripped Robust banana to the recipe, if you are using some other variety of banana add 1/4 cup of water to mix the batter. 
    • if the jaggery has dust, then boil the jaggery with 1/4 cup of water, remove the scum and use it to mix the batter. 

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Koat Pitha3

“Kota Pitha”

Shh Cooking



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