Ada Pua Pitha
This is a very simple yet flavorful recipe for a ginger based pitha. The ada (ginger) pua pitha is a traditional pitha native in Comilla region of Bangladesh. It is delicious by itself, but can be also served with curries.
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2 cups rice powder
2 teaspoons ginger paste
1 teaspoon onion paste
4 cups vegetable oil (for deep frying)
10 min › Cook:
30 min › Ready in:
Mix the rice powder, 1 egg beat, salt, ginger and onion paste. A thick mixture will form. Use a big spoon to pick up portions of the mixture.
Heat the oil in a deep frying pan. Pour the mixture from the big spoon on to the deep oil to make medium sized round lumps. The lumps ( pitha) will swell up in the deep oil.
Fry until the lump becomes golden yellow brown.
Repeat to make 7-8 pithas.
Place the fried pithas on a paper or paper towel so that the excess oil is soaked up.
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Those step by step photos were very helpful!
24 Jan 2017
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