Authentic Assamese Duck Pitha with Warm Black Tea
Experience the earthy flavours of Northeast India with succulent duck meat wrapped in sticky rice flour pockets. Served alongside robust Assamese black tea, this rustic delicacy is a true winter warmer.
90min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan and sauté the chopped onions until translucent.
2
Add ginger-garlic paste, finely chopped duck meat, black pepper, and salt, cooking until the meat is tender and dry.
3
Knead the sticky rice flour with warm water to form a soft, pliable dough.
4
Divide the dough into equal portions and flatten each into a small disc on an oiled banana leaf.
5
Place a spoonful of the cooked duck filling in the center of each disc, fold the banana leaf over to seal the edges.
6
Steam the parcels in a steamer for about twenty minutes until the rice wrapper is cooked through and translucent, then serve hot with freshly brewed black tea.
Ingredients
500 grams duck meat, finely chopped
2 cups sticky rice flour (Chakai Bora)
1 large onion, finely diced
1 tablespoon ginger-garlic paste
1 teaspoon crushed black pepper
2 tablespoons mustard oil
Salt to taste
Banana leaves cut into squares for wrapping
*This AI-generated recipe may contain inaccuracies.