Bhaja Pithe Recipe
Coconut stuffed sweet potato fry
Bhaja Pithe Recipe is a traditional sweet recipe in the region of West Bengal. This recipe is traditionally made for harvest festival. Made with nolen gur (palm jaggery), this recipe can also be substituted with normal cane jaggery. Coconut filling is stuffed in the dough made from dal, sweet potato and rice flour, and is deep fried to make Bhaja Pithe Recipe. Serve this as a dessert after meals.
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For making dough
- 1 cup Yellow Moong Dal (Split) , boiled
- 2 Sweet Potatoes , boiled
- Rice flour , as required
- 1 teaspoon Whole Wheat Flour
- 1/2 teaspoon Cumin powder (Jeera) , roast and ground
- 1 pinch Salt
- 1-1/2 teaspoons Sesame seeds (Til seeds)
- Oil , to deep fry For filling
- 1 cup Fresh coconut
- 1-1/2 cups Nolen Gur
- 2 Cardamom (Elaichi) Pods/Seeds , crushed To serve
- Jaggery , heated till molten or condensed milk
How to make Bhaja Pithe Recipe
To prepare Bhaja Pithe Recipe, get ready with all the ingredients. Take a kadai and dry roast coconut and jaggery, stir constantly till fragrant and done, to avoid burning. Keep aside.
To make the dough, in a bowl, mash the boiled moong dal and boiled sweet potatoes.
Add jaggery, salt, roasted cumin powder and sesame seeds and mix well.
Add wheat flour and rice flour and make the dough soft.
Make small balls from the prepared dough.
Take one by one and Flatten using your palm then with thumb and finger make shapes as of a bowl.
Stuff the coconut filling in it and close its edges and make a shape like the puli pithe.
Deep fry in hot oil on medium flame in a deep frying pan, till they are golden brown. Deep fry in batches.
Allow it to cool and drizzle condensed milk or liquid jaggery to serve Bhaja Pithe Recipe.
Bhaja Pithe Recipe is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens