Tikkad Roti
A rustic and hearty flatbread from Rajasthan, packed with onions, spices, and the nutty flavor of chickpea flour. Crispy on the outside and soft inside, it's perfect with dal or pickle.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the atta, besan, ajwain, turmeric powder, red chili powder, and salt. Mix well.
- c.Add the finely chopped onion, green chilies, and coriander leaves to the dry flour mixture and incorporate them evenly.
- d.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.
- e.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.
- f.Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flours to hydrate properly.
- 2
Step 2
- a.Shape the Tikkad
- b.After the dough has rested, knead it again for one minute until smooth.
- c.Divide the dough into 8 equal-sized portions and roll them into smooth balls.
- d.Take one ball, flatten it slightly, and dust it with dry atta.
- e.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
Step 3
- a.Cook the Tikkad
- b.Heat a tawa (iron griddle) over medium heat.
- c.Carefully place the rolled tikkad on the hot tawa. Cook for about 1-2 minutes, until small bubbles start to appear on the surface.
- d.Flip the tikkad and cook the other side for another 1-2 minutes, applying a little ghee if desired.
- e.Using a pair of tongs, lift the partially cooked tikkad and place it directly on a medium-high gas flame.
- f.Continuously flip it every 10-15 seconds until it puffs up and develops characteristic charred spots on both sides.
- g.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
Step 4
- a.Serve
- b.Remove the hot tikkad from the flame and immediately smear a generous amount of the remaining ghee on top.
- c.Repeat the process for all the remaining dough balls.
- d.Serve hot with Rajasthani dal, gatte ki sabzi, garlic chutney, or a dollop of yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff. A soft dough will make the rotis difficult to roll and they won't achieve the desired crispy texture.
- 2Chop the onions as finely as possible to prevent them from tearing the roti while rolling.
- 3Resting the dough is a crucial step; do not skip it as it makes the rotis softer from the inside.
- 4Cook the tikkad on medium heat to ensure it cooks through evenly without burning the outside.
- 5For an extra rich flavor, be generous with the ghee when serving.
Adapt it for your goals.
Vegetable Tikkad
Add 1/4 cup of finely grated carrots, radish (mooli), or finely chopped fenugreek leaves (methi) to the dough for extra nutrition and flavor.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add 1/2 teaspoon of garam masala for a warmer spice profile.
Makki ka TikkadMakki ka Tikkad
For a winter variation, substitute half of the atta with maize flour (makki ka atta) for a different texture and flavor, popular in Rajasthani winters.
Why this is on our healthy list.
Rich in Fiber
The combination of whole wheat flour and besan makes this roti high in dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Good Source of Plant-Based Protein
Besan (chickpea flour) is an excellent source of vegetarian protein, essential for muscle building, tissue repair, and overall body function.
Aids Digestion
The inclusion of ajwain (carom seeds) is a traditional remedy for indigestion. It helps alleviate gas, bloating, and improves overall gut health.
Frequently asked questions
Tikkad Roti pairs wonderfully with authentic Rajasthani dishes like Gatte ki Sabzi, Panchmel Dal, or Lehsun ki Chutney (garlic chutney). It also tastes great with plain yogurt and pickle.