Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of sugar
- 1/2 cup of vegetable oil
- 1/2 cup of warm water
- 1/2 cup of grated coconut
- 1/4 cup of raisins
- 1/4 cup of chopped cashews
Special Equipment Needed:
- Bowl
- Whisk
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together the flour, baking powder, salt, and sugar.
2. Add the vegetable oil and warm water and mix until a dough forms.
3. Knead the dough for 5 minutes until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 15 minutes.
5. Divide the dough into 12 equal portions.
6. Roll each portion into a circle about 4 inches in diameter.
7. Place a tablespoon of grated coconut, a few raisins, and a few chopped cashews in the center of each circle.
8. Fold the edges of the circle over the filling and pinch them together to form a pouch.
9. Heat a frying pan over medium heat and add enough oil to cover the bottom of the pan.
10. Fry the pithas in the oil until they are golden brown on both sides.
11. Drain the pithas on a paper towel and serve warm.
Time:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 12 pithas
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 2g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with coconut oil.
- Raisins can be substituted with chopped dates or dried cranberries.
- Cashews can be substituted with almonds or walnuts.
Variations:
- The filling can be varied to include different combinations of nuts and dried fruits.
- The pithas can be served with a variety of sauces, such as coconut chutney or yogurt raita.
Tips and Tricks:
- The dough should be kneaded until it is smooth and elastic.
- The pithas should be fried over medium heat to ensure that they are cooked through without burning.
Storage Instructions:
Manda pithas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Manda pithas can be reheated in a preheated oven at 350°F (175°C) for 5 minutes.
Presentation Ideas:
Manda pithas can be served on a platter with a variety of sauces and garnishes.
Garnishes:
Manda pithas can be garnished with chopped fresh herbs, such as cilantro or mint.
Pairings:
Manda pithas can be served with a variety of accompaniments, such as yogurt raita or coconut chutney.
Suggested Side Dishes:
Manda pithas can be served with a variety of side dishes, such as vegetable biryani or dal.
Troubleshooting Advice:
- If the dough is too dry, add a few tablespoons of warm water and knead until it is smooth and elastic.
- If the pithas are burning, reduce the heat and cook them over medium-low heat.
Food Safety Advice:
- Make sure to wash your hands before handling the dough.
- Make sure to use a clean surface and utensils when preparing the pithas.
Food History:
Manda pithas are a traditional Indian snack that originated in the state of Odisha. They are typically served during festivals and special occasions.
Flavor Profiles:
Manda pithas have a sweet and nutty flavor, with hints of coconut and raisins.
Serving Suggestions:
Manda pithas can be served as a snack or dessert. They can also be served with a variety of accompaniments, such as yogurt raita or coconut chutney.
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Region: Bangladeshi