Kola pitha, Bengali banana fritters

Ingredients

• 3 large bananas and some blackberries
• 2 cups of fine rice flour
• 2 tablespoons of wheat flour
• 4 tablespoons of sugar or finely grated jaggery
• 1/2 cup of shredded coconut
• milk (if needed)
• 1/2 teaspoon of baking powder
• A pinch of salt
• 1/2 teaspoon of ground cardamom (optional)
• frying oil

Mash the bananas with a fork until they form a smooth puree, then mix in the sugar or grated jaggery.

In a large bowl, combine the rice flour, all-purpose flour, baking powder, salt, and cardamom.

Gradually add the banana puree to achieve a thick batter, similar to pancake batter. If needed, thin it slightly with a little milk, but avoid making it too liquid.

Add the coconut, mix well, and let it rest, covered, for 15 minutes.

Heat the oil over medium heat: if it’s too hot, the pitha will burn on the outside and remain raw inside.

Place spoonfuls of dough into the pan, a few at a time, and cook for 2-3 minutes on each side until golden brown.

Drain them on paper towels.

For a less greasy version, cook them like small pancakes in a lightly oiled non-stick frying pan.