Kakku Roti

Category:  Indian Bread

Region:  Kerala

Type:  Non Veg


  1. Mutton cleaned and cut into small pieces    1    Kg
  2. Onion  Finely Chopped     6    nos.
  3. Green Chillies -chopped    12    nos.
  4. Ginger     1    piece
  5. Garlic     9    nos.
  6. Chilli Powder     2    tbsp
  7. Coriander Powder     5½    tbsp
  8. Turmeric Powder     1    cube
  9. Curry Leaves     3    stalks
  10. Coriander Leaves     3    tbsp
  11. Ground Coconut     2    cups
  12. Small Onion / Shallot     8    nos.
  13. Fennel Seeds(Perumjeerakam)     2    tsp
  14. Garam Masala     1    tsp
  15. Lime Juice     ½    cup
  16. Curry Leaves     3    stalks
  17. For pathiri
    1. Boiled Rice      3    cups
    2. Ground Coconut      2    cups
    3. Small Onion / Shallot      4    nos.
    4. Fennel Seeds(Perumjeerakam)      2    tsp
    5. Salt to taste      ½    tsp
  18. for poori
    1. Maida      4    cups
    2. Salt      ½    tsp
  19. for seasoning
    1. Small Onion / Shallot      4    nos.
    2. Curry Leaves      2    stalks
    3. Ghee      4    tsp


  1. Pressure cook mutton along with onion,ginger,garlic,green chilli,pepper powder,chilli powder,coriander powder,turmeric powder,garam masala,curry leaves,coriander leaves,salt and sufficient water in low flame.
  2. Roast grated coconut with fennel seeds,small onion,turmeric powder and curry leaves and turn off the stove before turning brown colour.
  3. Grind roasted coconut and mix with cooked mutton. Add lime juice.
  4. Soak parboiled rice in hot water for 1 hour. Then mix it with grated coconut,small onion,fennel seeds and salt and grind into a smooth paste.
  5. Make lemon sized balls out of the mixture and flatten it using hand into round shape like pathiri. Steam the pathiris in steamer by placing it in a plantain leaf.
  6. Knead maida flour in a bowl by adding little salt and required water to make maida dough. Make small balls out of this dough and flatten it using hand into the shape of a poori. Deep fry the poori in oil until two sides turn golden brown.
  7. Mix the prepared pathiri and poori with mutton masala mix. Stir to combine.
  8. Saute small onion and curry leaves in ghee and pour it over the mutton curry and serve.

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