Loading...
A rustic and hearty Rajasthani flatbread, Tikkad is made from a flavorful blend of maize and wheat flours, spiced with onions and chilies. It's wonderfully crisp on the outside, soft inside, and perfect with dal.
For 4 servings
In a large mixing bowl, combine the maize flour, whole wheat flour, and chickpea flour. Add the ajwain, turmeric powder, red chili powder, hing, and salt. Mix all the dry ingredients well.
Add the finely chopped onion, green chilies, and coriander leaves to the flour mixture. Pour in 2 tablespoons of melted ghee and mix everything together with your fingers until it resembles coarse crumbs. Gradually add warm water, a little at a time, and knead to form a firm, yet pliable dough. Don't make it too soft. Cover the dough with a damp cloth and let it rest for 15 minutes.
After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls. Take one ball, flatten it between your palms, and using a little dry wheat flour for dusting, roll it into a thick circle of about 4-5 inches in diameter and 1/4 inch thickness.
Heat a tawa or flat skillet over medium heat. Place a rolled tikkad on the hot tawa. Cook for about 1-2 minutes on one side, until you see small brown spots appearing. Flip it over. Drizzle about 1/2 teaspoon of ghee on top and spread it. Flip again and apply ghee to the other side. Press gently with a spatula and cook until both sides are golden brown and crisp. This should take about 2-3 minutes per tikkad. Repeat the process for all the remaining dough balls.
Serve the hot tikkads immediately, with an extra dollop of ghee or white butter on top. They pair wonderfully with Rajasthani dal, garlic chutney, or any vegetable curry.
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A rustic and hearty Rajasthani flatbread, Tikkad is made from a flavorful blend of maize and wheat flours, spiced with onions and chilies. It's wonderfully crisp on the outside, soft inside, and perfect with dal.
This rajasthani recipe takes 35 minutes to prepare and yields 4 servings. At 308.62 calories per serving with 6.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Replace the ghee in the dough and for cooking with any neutral vegetable oil or coconut oil.
Omit the onion. You can add grated cabbage or crumbled paneer to the dough for texture and flavor.
Skip the green chilies and reduce the red chili powder to a pinch to make it less spicy for children.
To reduce fat, cook the tikkads on the tawa without ghee, and then roast them directly on a low flame with tongs until they puff up slightly, like a phulka.