Entree: India – Assam – তিল পিঠা মাছৰ সৈতে ➤ til pitha masor xoite (Sesame-flavored rice crepes filled with spiced freshwater fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 2 cups (480 ml) water
- 1 1/2 cups (180 g) rice flour
- 1/2 tsp (2.5 g) salt
- 2 tbsp (30 ml) vegetable oil or melted ghee for batter and cooking
- 3/4 cup (110 g) toasted black sesame seeds, coarsely ground
- 1 lb (454 g) rohu or other freshwater fish fillets, skin removed and cut into small pieces
- 2 tbsp (30 ml) mustard oil or vegetable oil for cooking fish
- 1 small onion, finely chopped — about 3 oz (85 g)
- 2 cloves garlic, minced — about 0.2 oz (6 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 green chilies, finely chopped — about 0.3 oz (8 g)
- 1/2 tsp (2.5 g) turmeric powder
- 1/2 tsp (2.5 g) red chili powder (adjust to taste)
- 1 tsp (2 g) ground coriander
- 1/4 tsp (1 g) ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lime juice
- Salt to taste

Instructions

1. Make the fish filling: heat 2 tbsp (30 ml) mustard oil in a skillet over medium heat. Add chopped onion, garlic, ginger and green chilies; sauté until soft and translucent, about 4–5 minutes.
2. Add the fish pieces, turmeric, red chili powder, ground coriander, black pepper and salt. Cook gently, stirring, until fish is cooked through and flakes easily, about 6–8 minutes. Stir in lime juice and chopped cilantro, then remove from heat and let cool slightly. Flake to a coarse texture.
3. Prepare batter: bring 2 cups (480 ml) water to a simmer, add salt and 1 tbsp (15 ml) oil. Gradually whisk in rice flour until a smooth, thin batter forms (consistency like crepe batter). If batter is too thick, add small amounts of hot water. Stir in half of the ground sesame seeds.
4. Heat a nonstick skillet or cast-iron tava over medium heat and brush lightly with oil. Pour or ladle about 1/4 cup (60 ml) batter, swirling to form a thin crepe about 6–8 inches (15–20 cm) in diameter.
5. Sprinkle 1–2 tsp (5–10 g) of the remaining ground sesame over the crepe, then spoon 2–3 tbsp (30–45 g) of the fish filling down the center. Fold the crepe over the filling like an envelope or roll, pressing gently to seal.
6. Cook the filled pitha 1–2 minutes per side, pressing lightly, until golden and crisp at the edges. Repeat with remaining batter and filling, adding oil as needed.
7. Serve hot, garnished with extra chopped cilantro and a wedge of lime.