Bihari Pua

Bihari Pua

Bihari Pua

Veg Vegan

Festival sweet fritters made from rice flour, ripe banana, jaggery, and fennel seeds — deep-fried in oil until golden and puffed, softer and less syrup-soaked than malpua. Made at home during Chhath Puja and Teej, with a dense, slightly banana-sweet interior.

Cuisines

Bihari

Best for

Breakfast Snacks

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

Flour 1 cup Flour
jaggery 1 cup Jaggery
water 1 cup Water
Semolina 1/4 cup Semolina
Fennel Seed 1/2 teaspoon Fennel Seed
baking soda 1/4 teaspoon Baking soda
oil — Oil , for frying

Instructions

  1. 1 In a bowl, dissolve the jaggery in water and mix well until fully dissolved.
  2. 2 In another bowl, combine all-purpose flour, semolina, fennel seeds, and baking soda.
  3. 3 Gradually add the jaggery water to the dry ingredients, mixing continuously to form a smooth batter.
  4. 4 Let the batter rest for about 15 minutes.
  5. 5 Heat oil in a deep frying pan over medium heat.
  6. 6 Once the oil is hot, pour a small ladle of batter into the oil, forming a small pancake.
  7. 7 Fry the pua until golden brown on both sides, then remove and drain on paper towels.
  8. 8 Repeat with the remaining batter.
  9. 9 Serve warm or at room temperature.

Tips

Ensure the oil is hot enough before frying to prevent the pua from absorbing too much oil.