Poka Mithoi
Crispy on the outside, soft and chewy inside, these Assamese rice flour and jaggery fritters are a beloved Bihu festival treat. Their unique shape gives them their quirky name, and the sweet, earthy flavor of jaggery makes them utterly addictive.
For 6 servings
- ~5 min
Prepare the Jaggery Syrup
1.In a saucepan, combine the grated jaggery and 1/2 cup of water.2.Place over medium heat and stir continuously until the jaggery completely dissolves, which should take about 4-5 minutes.3.Once dissolved, turn off the heat. Strain the syrup through a fine-mesh sieve into a bowl to remove any impurities. Set aside to cool slightly, but it should still be hot for the next step. - ~10 min
Make the Dough
1.In a large mixing bowl, combine the glutinous rice flour, salt, fennel seeds, and coarsely crushed black peppercorns. Whisk them together.2.Slowly pour the hot jaggery syrup into the flour mixture, stirring with a spatula or spoon as you pour. The heat from the syrup helps cook the flour slightly, which is crucial for the texture.3.Once the mixture is cool enough to handle, use your hands to knead it for 5-7 minutes into a smooth, pliable, and non-sticky dough. If the dough feels too dry, add a teaspoon of warm water at a time. If it's too sticky, add a little more rice flour. - ~10 min
Shape the Poka Mithoi
1.Lightly grease your palms with a drop of oil to prevent sticking.2.Pinch off small, lime-sized portions from the dough.3.Roll each portion between your palms to form a log about 2 inches long and 1/2 inch thick.4.Gently bend the log into a slight curve to resemble a worm ('poka'). Place the shaped mithoi on a plate or tray. Cover with a damp cloth to prevent them from drying out while you shape the rest. - ~15 min
Deep Fry the Mithoi
1.Heat the oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of dough into it; if it sizzles and rises to the surface steadily, the oil is at the right temperature (around 160°C / 320°F).2.Carefully slide 5-6 shaped mithoi into the hot oil at a time. Do not overcrowd the pan.3.Fry on a consistent medium-low flame for 7-8 minutes, turning them occasionally, until they are a deep golden brown and feel crisp to the touch.4.Frying slowly on lower heat is essential to ensure they cook through to the center without burning the outside. - ~5 min
Drain and Serve
1.Using a slotted spoon, remove the fried poka mithoi from the oil.2.Place them on a wire rack or a plate lined with paper towels to drain any excess oil.3.Allow them to cool for at least 15 minutes before serving. They will become crispier as they cool down.4.Serve at room temperature as a delightful snack with tea or as a festive dessert.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The use of glutinous rice flour (Bora Saul) is non-negotiable for the authentic chewy texture. Regular rice flour will make the fritters hard and dense.
- 2Ensure the jaggery syrup is hot when you add it to the flour. This process, called 'pitha guri xijua', partially cooks the flour and yields a softer mithoi.
- 3Maintain a steady medium-low flame while frying. High heat will brown the exterior too quickly, leaving the inside uncooked and doughy.
- 4Do not overcrowd the pan. Frying in small batches maintains the oil temperature, resulting in a crispier, less oily final product.
- 5For a richer flavor, you can use 'nolen gur' (date palm jaggery) if it's available.
Adapt it for your goals.
Flavor Enhancement
Add 1/4 teaspoon of ground green cardamom (elaichi) powder or 1/4 teaspoon of dry ginger (saunth) powder to the flour mixture for a different aromatic profile.
Textural ContrastTextural Contrast
After shaping the mithoi, lightly press a few white sesame seeds onto the surface before frying for an extra nutty flavor and crunch.
Stuffed VersionStuffed Version
For a surprise center, flatten a small portion of dough, place a tiny amount of grated coconut mixed with jaggery in the middle, and then seal and roll it into the traditional shape before frying.
Why this is on our healthy list.
Energy Boosting
The primary ingredient, glutinous rice flour, is a rich source of carbohydrates, providing a quick and effective energy boost, making it a popular festive treat.
Source of Minerals
Jaggery, an unrefined sugar, retains more minerals like iron, magnesium, and potassium compared to white sugar, contributing to the overall mineral intake.
Digestive Aid
The inclusion of spices like fennel seeds and black pepper is traditional not just for flavor but also for their digestive properties. Fennel seeds are known to reduce indigestion and bloating.
Frequently asked questions
Poka Mithoi is a traditional Assamese sweet fritter made from glutinous rice flour and jaggery. 'Poka' means worm in Assamese, and 'Mithoi' means sweet, referring to its unique curved, worm-like shape.
