 Three varieties of pithas- Pakon, Patishapta pitha and Bharandash, decorated to be sent as a gift to the Bengali Muslim bride's house in Gaye Holud ceremony | |
| Course | Whole meal, snack or dessert |
|---|---|
| Place of origin | Bangaladesh, India |
| Associated cuisine | Assamese cuisine, Bengali cuisine, Bhojpuri cuisine, Jharkhandi cuisine, Maithili cuisine and Odia cuisine |
| Main ingredients | Rice flour or wheat flour |
Pithas (piṭhā) are a variety of food similar to pancakes, dumplings or fritters, originating from the Indian subcontinent, common in Bangladesh and India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent). Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions (similar to mithai).
Pitha is especially popular in Bangladesh and the eastern Indian states of Bihar, Uttar Pradesh (eastern parts), West Bengal, Odisha, Jharkhand, the South Indian state of Kerala, and the Northeast Indian states, especially Assam. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ol (a local root vegetable).