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Posted by on Jan 6, 2014 in Pitha, Snacks | 2 comments

Kolar Pitha / Banana Fritter


Kolar Pitha / Banana Fritter is a very simple snack. Chinichompa kola(a type of small banana with unique fragrant and taste ) is usually used in the recipe.There is no use of water in this recipe. Taler pitha /Palm fritter is made with same way.


• ¾ cup rice flour

• 2 tablespoon plain flour

• 3 bananas(lady finger / chinichampa kola)

• ½ cup jaggery/ palm sugar(grated)(to taste)

• 1/6 tsp black cumin(kalijeera)

• ¼ tsp salt

• Oil for deep fry








How to make:

1. Mashed banana, jaggery and salt together; make a smooth batter.

2. Add rice flour and flour and make a nice smooth thick batter. Add black cumin.

3. Heat the oil in the frying pan. When oil is ready, make roundel of batter and carefully add it into the oil. Don’t overcrowd in frying pan.

4. Fry in medium till it becomes golden brown.

5. Enjoy Kolar Pitha / Banana Fritter.


1. Fry on medium heat to cook properly otherwise they will remain uncooked inside.

2. Depend on banana size you will need more or less rice flour.




কলার পিঠা



• ৩/৪ কাপ চালের গুঁড়া

• ২ টেবিলচামচ ময়দা

• ৩ চিনিচম্পা কলা

•১/২ কাপ গুড় (স্বাদ অনু্যায়ী)

• ১/৬ চাচামচ কালো জিরা

• ১/৪ চাচামচ লবণ

• ডুবো তেলে ভাজা জন্য তেল


1. কলা, গুড় ও লবণ একসাথে ভাল করে মিশান।

2. চালের গুঁড়া ও ময়দা দিয়ে মসৃণ ঘন গোলা তৈরী করুন; কালো জিরা যোগ করুন।

3. কড়াই –তে তেল দিয়ে গরম তেলে ২/৩ টেবিল চামচ গোলা দিয়ে মাঝারি আঁচে ভেজে তুলুন মজাদার কলার পিঠা ।


Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. Hi, How long and how can you preserve this pitha? If I make it now, can I keep it till next 3 weeks in a closed container?

    • Sorry to say Maximum 2 days. Thanks

      With regards,

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