Chitoi Pitha Recipe 

Chitoi Pitha is probably the most popular street food Pitha. It is certainly the most iconic street for of winer. Yes there are Bhapa Pitha sellers on the streets too but Chitoi Pitha feels more appropriate for the streets. Because Chitoi Pitha is more like a snack that you can grab. And each Chitoi seller has their own unique offerings of sides. So there’ll be a bunch of times when you’ll taste a side you’ve never tasted before.

Pithas are literally translated to “cake” but I disagree with it. What you picture or think of as cake is very different from what Pitha actually is. And this is completely true for Chitoi Pitha.

I think Bhapa Pitha is the king of pithas. It’s true in terms of size, stature, popularity, and influence. But through the same lineage, Chitoi Pitha could be called the prince of pithas. Chitoi Pitha is second in influence and popularity only to Bhapa Pitha. Both are translated as “rice cake” and both are made primarily using rice, mainly Atap rice. Bhapa Pitha is bigger, and emits a more mature, stable aura. Chitoi Pitha is smaller, more versatile, more fun. So I like to think Chitoi Pitha is the prince and I like the prince more than the king.

Chitoi Pitha is more common during the winter. Like I just said, Atap rice is the key ingredient. And Atap rice is at its best and more available during the winter. So the Chitoi tastes better during the winter.

Also there is the influence of Gur (jaggery). Yes, you don’t need Gur to make Chitoi. You just need Atap rice, water, and salt. The simplicity of the recipe has a huge impact on why it is so popular. Because very few ingredients are needed, anyone could make it; from a poor farmer who only lives on rice to literally anyone.

But how does any of this relate Chitoi Pitha to Gur? Well you need side dishes to enjoy Chitoi Pitha fully. Yes, just anybody can make Chitoi Pitha, but eating Chitoi alone isn’t optimal. And what’s the best side for Chitoi? Khejurer Gur (Date Palm Jaggery)! It’s like steak and mashed potatoes, you can get other sides too. But there’s just something about Chitoi and Khejurer Gur together, there’s this chemistry. So you have the best version of Chitoi Pitha during winter in Bangladesh.

I said I liked Chitoi Pitha more than Bhapa Pitha and some people might consider it blasphemous. So I’ll explain myself so I don’t anger any of my country’s people. Bhapa Pitha is made with Gur and/or Coconut inside. And their stuffing is not evenly spread. So when you take a bite you might get the sweetness of the Gur or you might get plain ol’ flavorless rice part. So it’s a gamble.

But with Chitoi Pitha you have things much more under control. And the Chitoi Pitha is fried so even without any sides the Pitha is more delicious to me. Then you add the fact that you can enjoy Chitoi Pitha any way you want. Sweet, sour, spicy, or anything in between. You totally control how the next bite of Chitoi is going to taste.

And now on to the best part of Chitoi Pitha, the sides. I said that Khejurer Gur is the match made in heaven but having Chitoi with only gur is just unfair. Because as I already said, there are a plethora of sides you can explore. And this versatility is the best thing about Chitoi Pitha.

The sides can include different types of sauce or chutneys and even include bhortas. My personal favorite is Chitoi Pitha with Shutki (dried fish) Bhorta. Other honorable mentions are green chilli chutney and a kind of Shorisha (mustard) sauce. There are a bunch of other sides that I do not know the names of.

Chitoi Pitha is probably the most popular street food Pitha. It is certainly the most iconic street for of winter. Yes there are Bhapa Pitha sellers on the streets too but Chitoi Pitha feels more appropriate for the streets. Because Chitoi Pitha is more like a snack that you can grab. And each Chitoi seller has their own unique offerings of sides. So there’ll be a bunch of times when you’ll taste a side you’ve never tasted before.