Kakara Pitha I Odia Authentic Recipe I କାକରା ପିଠା IOdia Pitha I Atta Kakara I roshniscuisine

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Kakara Pitha I Odia Authentic Recipe I କାକରା ପିଠା IOdia Pitha I Atta Kakara I roshniscuisine

36189032_1734987483222406_5156778425544867840_nYou can watch the video recipe here

Kakara Pitha this one I prepared in this Raja Festival…as it is celebrated for three dayz so decided to prepare Odia Recipes…so that in this way we can connect with our roots.My son just loves this pitha…tellin mumma make more for me.So lets get started

35474050_1734987533222401_4461059647045894144_nPreparation Time 10 min
Cooking Time 45 min
Serving Persons 4 to 6


1 cup coconut  grated
2 cups sugar
2 cardamom crushed
1 cup wheat flour(atta)
1 tsp sooji
2 cups+2 tbsp water
a pinch of salt
1 tsp of ghee
2 tejpata or bayleaves
OIL to deep fry


Firs t we prepare the stuffing.
Add the 1 cup sugar with 2 tbsp water.
When it starts melting add the coconut with crushed cardamom .
Saute this,let it cook for some time.
After some time it turns into golden colour,turn off the flame.
Make it cool down.
Take 1  tsp of atta and 1 tsp of sooji.mix writh 2 tbsp of water to make a paste.
Boil the rest water ,add tejpata, salt n ghee.
When it starts boiling,pour paste to this and stir it.
On this mixture carefully pour the atta .
Let it cook for 40 to 45 min in low flame.
Turn off flame,and mix the steamed atta with the mixture.
Let it cool down a bit and knead the dough to make it smooth.
Coat hands with oil and make dumplings.
Flatten each dumpling from all sides with finger keeping the center part is little thick.
Take 1 big spoon of stuffing and place at the center.
Now seal the pitha from all sides like we make stuffed paratha,manda pitha…
Carefully flatten it by pressing with light hands,otherwise the stuffing comes out.
Heat oil for deep frying.
Place pitha one by one in hot oil and deep fry in medium flame.
When it turns into golden olour,remove from hot oil.
Place this on an absorbent paper so that excess oil is drained out.
Have this yummy pitha…


Mom gave the idea to add sooji ,int his way the pitha will be more crispy.
Initially I make the paste of atta only,o added little soojit o this.
You can stir the atta in the mixture and cook it in low flame.
I steam it same like segdalu…I feel in this way it is more flavourful as it is steamed and less work.
You can use jiggery also instead of sugar.
You can shallow fry the kakara also for more healthy version.
You can make this without stuffing also…
Flatten the pitha carefully with light ahnds otherwise the coconut mixture comes out.
And if it comes out,while frying the pitha it soaks more oil and the coconut mixture comes out from pitha.
If you see the coconut mixture comes out,then better to remove the pitha and just flatten it so that excess oil drained out .
Then shallow fry this.
By adding ghee it is more flavourful and the dough is not sticky.

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