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Masala Tikadia
Tarla Dalal
08 March, 2015
Table of Content
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
5 tikadias
Ingredients
Main Ingredients
1 cup whole wheat flour (gehun ka atta)
salt to taste
1 1/4 tsp roasted and crushed cumin seeds (jeera)
1 1/4 tsp chilli powder
whole wheat flour (gehun ka atta) for rolling
ghee for brushing and cooking
Method
- Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 5 equal portions.
- Roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
- Brush it with a little ghee, sprinkle ¼ tsp of crushed cumin seeds and ¼ tsp of chilli powder evenly over it.
- Roll it up tightly and make a small round like a coil and press it lightly by hand.
- Roll out again into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the tikadia, using a little ghee, till it turns golden brown in colour from both the sides.
- Repeat steps 3 to 7 to make 4 more tikadias.
- Serve immediately.
Masala Tikadia recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 134 cal |
| Protein | 3.1 g |
| Carbohydrates | 18.9 g |
| Fiber | 3.2 g |
| Fat | 5.5 g |
| Cholesterol | 0 mg |
| Sodium | 5.2 mg |
Click here to view Calories for Masala Tikadia
The Nutrient info is complete
