Tikkad Roti

Name: Tikkad Roti
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1.5 cup whole wheat flour; 0.5 cup chickpea flour; 1 pcs onion (small, finely chopped); 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 0.5 tsp ajwain; 0.5 tsp cumin seeds; 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp ghee (for moyan and cooking); 0.75 cup water (as needed for a stiff dough)

RATING

4.4/5(68)

TASTE SCORE

8/10

A rustic Rajasthani-style thick roti made with whole wheat flour, gram flour, and simple spices. It is shaped by hand, cooked slowly on a tawa, and finished over open flame for a hearty, earthy bite.

PREP

20m

COOK

25m

SERVES

1 PIECE

271 cal

SERVINGS

METHOD · 8 STEPS

prep · ~3 min
Mix the dry ingredients.
1.Add whole wheat flour and chickpea flour to a wide bowl.
2.Add ajwain, cumin seeds, red chili powder, turmeric powder, and salt.
3.Mix well so the spices are evenly spread through the flour.
mix · ~4 min
Add the aromatics and ghee.
1.Add onion, green chili, and coriander leaves to the flour mixture.
2.Pour in 1 tbsp ghee.
3.Rub the ghee into the flour with your fingers until the mix feels slightly crumbly.
TIPFinely chopped onion helps the thick rotis hold together and cook evenly.
knead · ~7 min
Knead a stiff dough.
Add water little by little and knead into a firm dough. It should feel tighter than chapati dough so the rotis keep their thick shape.
TIPDo not make the dough soft or the roti will crack on the tawa and turn dense inside.
rest · ~10 min
Cover and rest the dough.
Cover the dough and let it rest for 10 minutes so the flour hydrates and the dough becomes easier to shape.
assemble · ~5 min
Shape the tikkad rotis.
1.Divide the dough into 4 equal portions.
2.Take one portion and flatten it gently with your palms.
3.Pat it into a thick disc about 4 to 5 inches wide.
TIPKeep the edges smooth while patting so the roti cooks without splitting.
fry · ~15 min
Cook the rotis on a tawa.
1.Heat a tawa over medium-low heat.
2.Place one shaped roti on the hot tawa and cook until the base looks dry and lightly spotted.
3.Flip and cook the second side, pressing gently around the edges.
4.Smear a little ghee on both sides and keep turning until golden brown spots appear.
TIPCook on medium-low heat so the thick center cooks through before the outside gets too dark.
grill · ~4 min
Finish over open flame.
Lift each partly cooked roti with tongs and roast it briefly over open flame, turning often, until lightly charred in spots and cooked through.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze out excess moisture if your chopped onion is very juicy, or the stiff dough can turn sticky.
2
Lightly crush the ajwain between your palms before mixing to release more aroma into the roti.
3
If the dough cracks while patting, wet your fingers lightly instead of adding more water to the whole dough.
4
Cook these thick rotis on medium-low heat patiently so the besan center loses its raw taste.
5
Press the edges gently on the tawa after flipping, since the rim is the thickest part and needs extra heat.
6
Roast over open flame only after the roti is mostly cooked on the tawa, or the outside will char before the middle is done.
7
Tikkad roti reheats best on a dry tawa with a touch of ghee, not in the microwave, which can make it chewy.