rajasthaniMediumvegetariannut freesoy free
Tikkad
POPULARITY
0.0/5
TASTE SCORE
7/10
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.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
314
314
CALORIES · 2 PIECES
Protein7g · 9%
Carbs53g · 68%
Fat9g · 26%
Fiber7g
Sodium736mg
Potassium316mg
Phosphorus221mg
INSTRUCTIONS
5 steps. 20 minutes total.
5 STEPS
- 1
Step 1
- a.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.
- 2
Step 2
- a.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.
- 3
After resting, knead the dough again for a minute
- a.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.
- 4
Heat a tawa or flat skillet over medium heat
- a.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.
- 5
Step 5
- a.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.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough should be firm. If it's too soft, the tikkad will be difficult to roll and won't be crispy.
- 2Using warm water helps in making a soft dough, especially when using maize flour.
- 3Cook on a medium flame to ensure the thick tikkad cooks through to the center without burning on the outside.
- 4For a more rustic texture, you can pat the dough into circles with your hands instead of using a rolling pin.
- 5You can add other finely chopped vegetables like fenugreek leaves (methi) or spinach for variation.
RECIPE VARIATIONS
Adapt it for your goals.
vegan
Vegan
Replace the ghee in the dough and for cooking with any neutral vegetable oil or coconut oil.
jainJain
Omit the onion. You can add grated cabbage or crumbled paneer to the dough for texture and flavor.
kid friendlyKid friendly
Skip the green chilies and reduce the red chili powder to a pinch to make it less spicy for children.
healthyHealthy
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.
PAIRS WELL WITH