Tikadia
A rustic, thick Rajasthani flatbread made from a blend of flours and mild spices. Crispy on the outside and soft inside, it's traditionally served with a generous dollop of ghee, dal, or chutney.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the whole wheat flour, maize flour, and gram flour.
- c.Add the carom seeds, turmeric powder, red chili powder, and salt. Whisk everything together to combine.
- d.Add 2 tablespoons of ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process is called 'moyan' and is key to a crispy texture.
- e.Gradually add warm water, a little at a time, and knead to form a firm, stiff dough. It should be tighter than a standard chapati dough.
- f.Cover the dough with a damp cloth and let it rest for 20 minutes.
- 2
Step 2
- a.Shape the Tikadias
- b.After the dough has rested, knead it again for 1 minute until smooth.
- c.Divide the dough into 8 equal portions and roll them into smooth balls.
- d.Take one ball, flatten it slightly between your palms, and roll it into a thick circle about 4-5 inches in diameter and approximately 1/4 inch thick. Do not roll it too thin.
- 3
Step 3
- a.Cook the Tikadias
- b.Heat a tawa (griddle) over medium heat.
- c.Place a rolled tikadia on the hot tawa. Cook for about 2 minutes, or until small bubbles appear on the surface and the underside has light brown spots.
- d.Flip the tikadia. Drizzle a little ghee around the edges and cook the other side for another 2-3 minutes.
- e.Flip again. Using a clean, folded kitchen towel or a flat spatula, gently press down on the tikadia, especially around the edges, to ensure it cooks through evenly. Cook until both sides are golden-brown and crispy.
- f.Repeat the process for all the remaining dough balls.
- 4
Step 4
- a.Serve
- b.Transfer the hot tikadia to a serving plate.
- c.For the most authentic experience, gently break the tikadia in the center and pour a generous amount of the remaining ghee over it.
- d.Serve immediately with Panchmel Dal, Lehsun ki Chutney (garlic chutney), or any Rajasthani curry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dough is firm and stiff. A soft dough will result in soft, chapati-like bread instead of a crispy tikadia.
- 2Using warm water helps to hydrate the multi-grain flours properly, resulting in a better dough texture.
- 3Do not roll the tikadia too thin; they are meant to be thick and rustic, which gives them their characteristic soft interior.
- 4Pressing the tikadia with a folded cloth while cooking on the tawa is a traditional technique that helps it cook evenly from the inside and become crisp.
- 5For the best taste and texture, serve tikadia immediately after cooking as they tend to harden as they cool down.
- 6For a richer flavor, you can add 1/4 cup of finely chopped onions or fresh fenugreek leaves (methi) to the dough.
Adapt it for your goals.
Masala Tikadia
Add 1/2 teaspoon of coriander powder, 1/4 teaspoon of asafoetida (hing), and 1 finely chopped green chili to the dough for a more spiced version.
Methi TikadiaMethi Tikadia
Incorporate 1/2 cup of finely chopped fresh fenugreek leaves (methi) into the dough for a fragrant and flavorful twist, especially popular in winter.
Onion TikadiaOnion Tikadia
Add 1 small, finely chopped onion to the dough for a hint of sweetness and a softer texture.
Why this is on our healthy list.
Rich in Complex Carbohydrates
The blend of whole wheat and maize flour provides complex carbohydrates, which release energy slowly, keeping you feeling full and energized for longer periods.
Good Source of Dietary Fiber
The whole grain flours are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps in managing blood sugar levels.
Provides Essential Minerals
Whole grains in Tikadia contain essential minerals like magnesium, iron, and B-vitamins, which are crucial for various bodily functions, including energy production and red blood cell formation.
Frequently asked questions
One serving of Tikadia, which is typically two pieces, contains approximately 360-400 calories. The exact count can vary based on the amount of ghee used for cooking and serving.