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