Ker Sangri Sabzi with Tikkad Roti

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, besan, ajwain, turmeric powder, red chili powder, and salt. Mix well.
   • Add the finely chopped onion, green chilies, and coriander leaves to the dry flour mixture and incorporate them evenly.
   • Add 2 tablespoons of ghee to the mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, called 'moyen', makes the tikkad crispy.
   • Gradually add water, a little at a time, and knead to form a stiff and firm dough. It should be tighter than a regular chapati dough.
   • Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flours to hydrate properly.
2. 2

   Shape the Tikkad

   • After the dough has rested, knead it again for one minute until smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it slightly, and dust it with dry atta.
   • Roll it out into a circle about 5-6 inches in diameter. The tikkad should be thicker than a regular chapati, approximately 1/4 inch thick.
3. 3

   Cook the Tikkad

   • Heat a tawa (iron griddle) over medium heat.
   • Carefully place the rolled tikkad on the hot tawa. Cook for about 1-2 minutes, until small bubbles start to appear on the surface.
   • Flip the tikkad and cook the other side for another 1-2 minutes, applying a little ghee if desired.
   • Using a pair of tongs, lift the partially cooked tikkad and place it directly on a medium-high gas flame.
   • Continuously flip it every 10-15 seconds until it puffs up and develops characteristic charred spots on both sides.
   • If you don't have a gas stove, continue cooking on the tawa. After flipping, press down gently with a clean cloth or spatula until it's cooked through and golden-brown spots appear.
4. 4

   Serve

   • Remove the hot tikkad from the flame and immediately smear a generous amount of the remaining ghee on top.
   • Repeat the process for all the remaining dough balls.
   • Serve hot with Rajasthani dal, gatte ki sabzi, garlic chutney, or a dollop of yogurt.