Ghila Pitha with Assamese Black Tea

Make the Pitha Dough

• In a large mixing bowl, combine the glutinous rice flour and salt.
• Gradually pour the warm jaggery syrup into the flour mixture while mixing with your hand.
• Knead well to form a soft, smooth, and pliable dough. The consistency should be like a soft chapati dough, not sticky or dry.
• If the dough feels too stiff, add a little more warm water, one tablespoon at a time.
• Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Shape the Pithas

• Lightly grease your palms with a drop of oil to prevent sticking.
• Divide the rested dough into 16 equal-sized portions.
• Take one portion, roll it between your palms to form a smooth ball, then gently flatten it into a disc about 2 inches in diameter and 1/3 inch thick. Ensure there are no cracks on the edges.

Deep Fry the Pithas

• Heat the mustard oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
• To check if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface gradually.
• Carefully slide 3-4 pithas into the hot oil, ensuring not to overcrowd the pan.
• Fry for 3-4 minutes on the first side until it starts to puff up and turn golden.
• Flip the pithas and fry for another 3-4 minutes on the other side until they are a deep golden brown and cooked through.

Drain and Serve

• Using a slotted spoon, remove the fried pithas from the oil.
• Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
• Ghila Pithas are best enjoyed fresh and warm.