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Tikkar roti | Rajasthani Roti | Tikkar Paratha | Moti roti |
Tarla Dalal
09 April, 2017
Table of Content
Tikkar roti | Rajasthani Roti | Tikkar Paratha | Moti roti |
Crafting Authentic Rajasthani Tikkar Roti
Tikkar Roti, a staple from Rajasthan, India, is a hearty and flavorful unleavened flatbread that's truly a meal in itself. Unlike lighter everyday rotis, Tikkar is known for its substantial texture and the aromatic inclusion of various ingredients directly into its dough. This recipe brings together a harmonious blend of maize flour (makai ka atta) and whole wheat flour (gehun ka atta), giving the roti a unique body and taste. The preparation is straightforward, promising a wholesome and deeply satisfying experience.
The Foundation: Mixing Flours and Fats
The journey to a perfect Tikkar begins by combining the primary dry ingredients: maize flour, whole wheat flour, and salt in a deep bowl. These are thoroughly mixed to ensure an even distribution. The next crucial step involves incorporating melted ghee. This isn't just mixed in; it's rubbed into the flour mixture with fingertips until the texture resembles fine breadcrumbs. This technique, known as "moyan" in Indian cooking, is vital as it evenly distributes the fat, making the resulting Tikkar wonderfully tender and flaky, preventing it from becoming dry or crumbly.
Kneading the Dough: Building Texture and Rest
After the ghee is incorporated, the mixture is kneaded into a stiff dough using just enough water. The stiffness of the dough is important for achieving the characteristic texture of Tikkar. Once the dough is formed, it's covered with a wet muslin cloth and set aside for about 10 minutes. This resting period, often called "proving" or "resting," allows the flours to hydrate properly and the gluten (in the wheat flour) to relax, making the dough more pliable and easier to roll without tearing.
Infusing Flavor: The Aromatic Additions
Following the resting period, the true essence of Tikkar comes alive with the addition of its aromatic ingredients. Ginger paste, grated onions, grated garlic, chopped green chilies, chili powder, and chopped coriander (dhania) are all added to the dough. These are kneaded in thoroughly, ensuring that the flavors are evenly distributed throughout. This step is what sets Tikkar apart, infusing the flatbread with a rich, savory, and subtly spicy taste that complements its hearty texture.
Rolling and Cooking: Achieving Golden Perfection
The flavored dough is then divided into six equal portions. Each portion is rolled out into a 200 mm (8-inch) diameter circle, using a little whole wheat flour for rolling to prevent sticking. This size ensures a substantial roti. A non-stick tava (griddle) is heated, and the Tikkar is cooked on it, using a little ghee for cooking. It's cooked patiently until beautiful golden-brown spots appear on both sides, indicating it's perfectly done, with a crisp exterior and a tender interior.
Serving and Enjoying: A Wholesome Rajasthani Treat
Once cooked, the process of rolling and cooking is repeated for the remaining portions, yielding a batch of six delicious Tikkars. These hearty Rajasthani flatbreads are designed to be served immediately, best enjoyed with a generous dollop of fresh curd (dahi) and a side of your favorite pickle. The cool, tangy curd provides a wonderful contrast to the warm, spicy Tikkar, while the pickle adds an extra zing. Tikkar Roti is more than just a bread; it's a wholesome and flavorful meal that truly embodies the rustic culinary traditions of Rajasthan
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
6 rotis
Ingredients
for Tikkar roti
1 cup maize flour (makai ka atta)
1 cup whole wheat flour (gehun ka atta)
2 tbsp melted ghee
salt to taste
1/2 tsp ginger (adrak) paste
1/2 cup grated onions
1 tsp grated garlic (lehsun)
1/2 tsp chopped green chillies
1 tsp chilli powder
2 tbsp chopped coriander (dhania)
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking
For Serving
fresh curd (dahi)
Method
for Tikkar roti
- Combine the maize flour, wheat flour and salt in a deep bowl and mix well.
- Add the ghee and rub with your fingertips till the mixture resembles bread crumbs.
- Knead into a stiff dough using enough water.
- Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
- Add all the remaining ingredients and knead well.
- Divide the dough in 6 equal portions.
- 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.
- Heat a non-stick tava (griddle) and cook the tikkar , using a little ghee, till golden brown spots appear on both the sides.
- Repeat steps 7 and 8 to make 5 more tikkars.
- Serve Tikkar roti immediately with curds and pickle of your choice.
Tikkar, Rajathani Roti recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 175 cal |
| Protein | 3.9 g |
| Carbohydrates | 29 g |
| Fiber | 3.9 g |
| Fat | 5.4 g |
| Cholesterol | 0 mg |
| Sodium | 6.1 mg |
Click here to view Calories for Tikkar, Rajathani Roti
The Nutrient info is complete
Love good recipes
July 30, 2019, 12:38 p.m.
Great Rajasthani paratha. It's wholesome and healthy. Has a nice flavor of maize in the roti. Have with curd or pickle.
Payal Parikh 86
April 7, 2015, 2:16 p.m.
This recipe is a great combination of maize flour, whole wheat flour, spices and onions. It is really very nice and taste great when serve immediately with curds and pickle. I make this often for breakfast
