Matha Kakera

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Matha Kakera


Cooking Time

Preparation Time :20 Min

Cook Time : 30 Min

Total Time : 50 Min


Serves : 2
  • 1 cups wheatflour

  • 1/3 cups sooji

  • 2 tbsp ghee

  • 2 nos bayleaf

  • 1 tbsp crushed cardamom powder

  • 1 tsp crushed black pepper powder

  • 2 tbsp saunf

  • 2 tbsp grated ginger

  • 1/2 cups jaggery more according to taste

  • 1/4 tsp salt

  • 1/4 tsp grated coconut

  • 1 cups ghee/oil as required for deep frying


  • Boil water in a kadhai and add 1tsp ghee.
  • Add jaggery and mix.
  • When jaggery melts completely add saunf, bayleaves, cardamom powder, black pepper powder, ginger, salt. Mix well.
  • Take wheatflour in a bowl. Add sooji. MixAdd this dry mixture to the kadhai.
  • Mix well till it gets thick and forms a dough like texture.
  • Add grated coconut.
  • Switch off and cover with a lid.
  • Rest for 10mins.
  • Take out and knead well with greased palm.
  • Discard the bayleaves.
  • Knead for 10-15mins till it becomes very smooth. It's very important step.
  • Divide the dough into two equal parts.
  • Take one part and roll a big roti.
  • Cut in roundals with the help of a cookie cutter or glass.
  • Or you can shape with your palms. Take care not to make it very thick or thin.
  • Deep fry in medium heat ghee /oil till brown from all sides. Flip in between.
  • Take out, cool a bit and serve.
  • You can store in air tight container for later use.