Tikkar, Rajathani Roti


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Unleavened rotis of wheat and maize flour, Tikkar is a mouth-watering delicacy from the dessert province of Rajasthan. Cooked with ghee, this crisp bread is wonderfully flavoured with ginger, garlic, onions, and more.


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Unleavened rotis of wheat and maize flour, Tikkar is a mouth-watering delicacy from the dessert province of Rajasthan.

Cooked with ghee, this crisp bread is wonderfully flavoured with ginger, garlic, onions, and more, which makes it enough to serve it with a simple accompaniment of curds and pickle. Just make sure you serve it immediately before it hardens.

Also try other traditional Rajasthani rotis like Bejar Roti , Missi Roti and Khoba Roti .

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Tikkar, Rajathani Roti recipe - How to make Tikkar, Rajathani Roti

Preparation Time:    Cooking Time:    Total Time:     Makes 6 rotis
Show me for rotis

Ingredients
Method
  1. Combine the maize flour, wheat flour and salt in a deep bowl and mix well.
  2. Add the ghee and rub with your fingertips till the mixture resembles bread crumbs.
  3. Knead into a stiff dough using enough water.
  4. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
  5. Add all the remaining ingredients and knead well.
  6. Divide the dough in 6 equal portions.
  7. Roll out a portion of the dough into a 200 mm. (8”) diameter circle with the help of a little whole wheat flour for rolling.
  8. Heat a non-stick tava (griddle) and cook the tikkar , using a little ghee, till golden brown spots appear on both the sides.
  9. Repeat steps 7 and 8 to make 5 more tikkars.
  10. Serve immediately with curds and pickle of your choice.
Accompaniments

Dal Kadhi 
Garlic Pickle ( Achaar Recipe ) 
Methambo 
Mint Raita 

Nutrient values per roti
Energy122 cal
Protein2.9 g
Carbohydrates17.8 g
Fiber0.9 g
Fat4.7 g
Cholesterol0 mg
Vitamin A116.4 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.8 mg
Vitamin C3 mg
Folic Acid11.1 mcg
Calcium15.7 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium5.6 mg
Potassium99.9 mg
Zinc0.5 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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