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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
Prepare the Dough
Shape the Tikadias
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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.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 378.29 calories per serving with 9.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Tikadias
Serve
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.
Incorporate 1/2 cup of finely chopped fresh fenugreek leaves (methi) into the dough for a fragrant and flavorful twist, especially popular in winter.
Add 1 small, finely chopped onion to the dough for a hint of sweetness and a softer texture.
The blend of whole wheat and maize flour provides complex carbohydrates, which release energy slowly, keeping you feeling full and energized for longer periods.
The whole grain flours are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps in managing blood sugar levels.
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.
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.
Yes, Tikadia can be a healthy choice. It is made from whole grains like whole wheat and maize flour, which are rich in fiber and complex carbohydrates. However, it is traditionally served with a generous amount of ghee, so practicing portion control is advisable if you are monitoring your fat intake.
Tikadia pairs wonderfully with traditional Rajasthani dishes like Panchmel Dal, Gatte ki Sabzi, or Lehsun ki Chutney (garlic chutney). It also tastes great with plain yogurt, pickles, or a simple onion salad.
The traditional recipe contains whole wheat flour, which has gluten. To make it gluten-free, you can replace the wheat flour with a blend of jowar (sorghum), bajra (pearl millet), and gram flour. The texture will be slightly different but equally delicious.
Tikadia is best eaten fresh off the tawa. If you have leftovers, store them in an airtight container at room temperature for up to one day. To serve, reheat them on a tawa with a little ghee to restore their crispness.