Today we visit Mizoram, one of India’s seven sister states. Bordered by Tripura, Assam, Manipur, Bangladesh and Myanmar, Mizoram shares many culinary traits with its neighbours. Simple, comforting preparations are common across the region, with rice-based snacks and sweets featuring often. Mizo home cooking frequently includes pork and fish, and the flavours tend to be milder than in many other Indian cuisines.
Recipe Source: Khana Khajana
Koat Pitha (Mizo Banana Fritters)
Ingredients:
Banana – 3
Rice flour – 1/2 cup
Grated jaggery – 1/2 cup
Oil – for deep frying
Procedure:
1. In a bowl, combine the bananas and grated jaggery. Mash together with a fork until you have a loose, even mixture.
2. Stir in the rice flour and mix well to form a thick batter. The batter should be cohesive but scoopable; add a little more rice flour if it feels too wet.
3. Heat oil in a deep pan. When the oil is moderately hot, drop tablespoonfuls of batter carefully into the oil.
4. Fry on medium to low heat, turning occasionally, until the pithas are golden brown all over. Frying at a lower temperature prevents the exterior from burning while the interior cooks through.
5. Remove the fritters with a slotted spoon and drain on paper towels or a plate.
6. Allow the koat pithas to cool completely to room temperature. When fresh from the oil they may be gooey inside because of the banana, but they set up nicely as they cool.
7. Serve at room temperature with a cup of coffee or tea.
Combine banana and jaggery in a bowl.
Mash until smooth.
Add rice flour and mix to a thick batter.
Scoop spoonfuls into hot oil.
Fry until golden brown, then remove and drain.
Let cool to room temperature for the best texture.
The finished pitha has a crisp exterior and soft, cake-like interior — delicious and satisfying.
Explore regional recipes and enjoy simple treats like koat pitha as part of the rich culinary heritage of India’s northeastern states.