Pitha
 Varieties of Pitha for a wedding in Bangladesh | |
| Course | Whole meal, snack or dessert |
|---|---|
| Place of origin | Indian subcontinent |
| Associated cuisine | Assamese cuisine, Bengali cuisine, Odia cuisine, Bhojpuri cuisine, Jharkhandi cuisine, and Maithili cuisine |
| Main ingredients | Rice flour or wheat flour |
Pitha (piṭhā; also called pithe) are a variety of food similar to pancakes, dumplings or fritters, originating from the eastern part of South Asia. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent). Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions (similar to mithai).
Pitha is especially popular in the eastern region of Indian subcontinent, like Bangladesh and Indian states of West Bengal, Bihar, eastern Uttar Pradesh, Odisha, Jharkhand, and the Northeast Indian states, especially Assam. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ol (a local root vegetable).