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Home » All Recipes » Tikadia/Rajasthani Masala Roti

Tikadia/Rajasthani Masala Roti

Jul 31, 2019 | Last Updated: Feb 19, 2024 | by Swati

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Tikadia, Rajasthani Masala Roti or Pyaaz Tamatar Ka Paratha Recipe, made with Whole Wheat flour.

It is also known as Marwari Tikadia, as it is very popular among the Marwari community of Rajasthan.

Rajasthani Tikadia

About the Recipe

Tikadia, also popular as Rajasthani Masala Roti or Moti Roti or Pyaaz Tamatar Ki Roti or Paratha!!

Tikadia is made with or without onion tomato and cilantro/fresh coriander stuffing. When made without onion tomato filling it is layered with red chilli powder and has a prominent cumin flavour. It is also known as Namak Mirch ki Roti.

Flatbreads in India, are an important part of Indian meal. Each and every state or region has its own special bread. Like Missi Roti or Besani Roti from U.P, Makkai Ki Roti from Punjab, Bedmi Poori from Uttar Pradesh, Thepla from Gujarat. There are shallow fried, deep or non-fried breads. For lot of people meals are incomplete without rotis and parathas.

Rajasthani Cuisine

Rajasthan is a very colorful state. Simple and loving people with rich heritage and culture. Internationally it is one of the most visited tourist destination. I love Rajasthani Cuisine as I have spent my college years there in hostel and relished the delicacies that my college friends from the city, used to treat us. Be it Dal Baati Churma, Bajre ki Khichdi, Gatte Ki Subzi or Jodhpuri Kabuli Pulao, Missi Roti each and every dish is so rich in flavours.

Do check out some of the other Rajasthani dishes from the cuisine on my blog. Rajasthani Kachori, Gatte Ka Pulao, Jaisalmeri or Chatpate Kale Chane and many more .

Ingredients to make Rajasthani Tikadia/Tikadiya

For outer covering or Roti/Paratha- Whole Wheat Flour, Ajwain/Caraway Seeds and Salt. You can also add any millet flour(like jowar, bajra, makkai) or gram flour/besan also.

For Onion Tomato filling- Red Chilli Powder, Cumin Seeds, Finely chopped onion, tomato, fresh coriander leaves, green chillies(optional), Salt as required.

Spices (for without onion tomato filling) - Red Chilli Powder, Cumin Seeds.

Ghee/Oil- To shallow fry or cook Tikadia.

Rajasthani Pyaaz Tamatar Ka Paratha

How to make Tikadia

Details in Recipe Card

  • Knead soft dough of whole wheat flour with salt and some ghee.
  • When making with filling, finely chop onion, tomato, green chillies. coriander leaves and add red chilli powder, cumin seeds.
  • Add filling and roll out Tikadia.
  • To make without onion tomato filling, simply sprinkle red chilli powder and cumin seeds on the rolled dough.
  • Cook from both side with ghee(preferably) or oil from both sides. You can cook it like roti or chapati without ghee/oil, but smear in ghee before serving!!

Knead Dough for Roti/Paratha

Plain Tikadia with Red Chilli Powder and Cumin Seeds

Tikadia with Onion and Tomato Filling

Marwari Tikadia

How to serve Tikadia

Pair up Masala Tikadia with any curry or lentils like Aloo Tamatar, Dals/Lentils(Dhuli Masoor Dal), Rajasthani Panchaml Dal.

Stuffed Tikadia pairs up best with any yogurt preparation like Boondi Raita, Lauki Raita or chaas and even plain yogurt.

Stuffed Tikadia is usually served for breakfast but you can serve it for main course also.

Serve it as a part of Rajasthani Thali with other Rajasthani Delicacies during festivals and special occasions.

Recipe Card For Marwari Tikadia

Rajasthani Pyaaz Tamatar Ka Paratha

Tidaka

Swati
Popular Rajasthani Flatbread made with Whole Flour. Serve it as Parantha(Shallow Fried) or Roti
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Breakfast, Main
Cuisine Indian, Rajasthani
Servings 4

Equipment

  • Mixing Bowl /Parath
  • Griddle
  • Spoons and Ladles

Ingredients
  

  • 1 Cup Whole Wheat Flour/Atta
  • 1/2 tsp Salt
  • 2 tbsp Finely chopped Onions
  • 2 tbsp Finely Chopped Tomato
  • 1 tsp Cumin Seeds
  • 1/2 tsp Caraway Seeds/Ajwain
  • 1 tsp Finely chopped Fresh Cilantro/Coriander Leaves
  • Ghee or Oil for Frying Paranthas

Instructions
 

  • In a mixing bowl, add whole wheat flour, salt ajwain/caraway seeds and ghee/oil.
  • Knead soft dough with water.
  • Divide the dough in equal portions .

For Plain Tikadia

  • Take one portion,roll out a circular disc as shown in pic.
  • Spread oil/ghee add on rolled roti. Spread ghee/oil. Sprinkle red chilli powder, cumin seeds.
  • Roll it out just like a roulade or pinwheel biscuit, as shown in pic and roll into circular dics.
  • Repeat the same with all the dough balls.
  • Meanwhile, heat a griddle and cook chapati on medium heat from both sides till brown and crispy.

For Stuffed Tikadia

  • In a bowl add and mix onion and tomato with salt, red chilli powder, cilantro leaves and cumin seeds.
  • Roll out on of the dough portions as shown in pic.
  • Add some filling on the portion, gather the edges and seal the dough.
  • Dust with flour and roll out circular chaptis /discs of around 6".
  • Cook on medium flame on griddle from both sides with ghee/oil till light brown.
  • Serve hot and fresh with yogurt or curry of your choice.

Notes

For making stuffed Tikadia, many people used roasted crushed papads in onion tomato filling. You can add that if you want.
Keyword Indian Flatvreads, Rajasthani Flatbread
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Comments

  1. Ashima

    September 02, 2019 at 7:56 pm

    I have always made onion parantha but never made onion-tomato paratha. I definitely have to try it :-). I love the name -- tikadia 🙂 There is also Tikkad - a similar flatbread made mostly in Jodhpur.. the difference is that it is made with besan and not wheat flour and the onion and tomato are kneaded into the dough itself.

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  2. Batter Up With Sujata

    August 29, 2019 at 5:15 am

    I often make simple paratha with salt chilli filling. But never made with onion tomato filling. And didn't know the name tidaka. Loved the name. Paratha sounds superbly delicious. Lovely share Swaty.

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  3. Seema Doraiswamy Sriram

    August 20, 2019 at 2:11 am

    My daughter was so excited that she could prove me wrong, I always thought no one stuffs rotis with tamatar. I showed her your post and she giggled so much and now I have to make it for her. looks easy too. thankyou

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  4. Vasusvegkitchen

    August 15, 2019 at 7:25 pm

    Tikadia looks very delicious, instead of tasting regular roti's we can try it. Loved both the version of this Rajasthani roti, I'm going to try the stuffed version soon Swathy?

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    • Swati

      August 16, 2019 at 10:54 pm

      Thanks Aruna!! Indeed it is a nice change from the usual chapatis and paranthas.

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  5. namscorner18

    August 14, 2019 at 2:28 am

    Lovely parathas with onion and tomato stuffing. I liked your plain version with chilli powder with it.

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    • Swati

      August 17, 2019 at 9:19 pm

      Thnaks Narmadha!! Try tomato version it's different but you will like it too!!

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  6. PepperOnPizza

    August 13, 2019 at 11:01 am

    Both the versions of tikadia sound very tasty. I should try these and I think I will go for the plain ones first. Imagining the paratha with chili powder in it! With a cup of curd and some sliced onions by the side.

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    • Swati

      August 17, 2019 at 9:20 pm

      Thnaks Sujataji.. do try the tomato version too, you will love it with plain curd and some chutney!!

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  7. sharanya palanisshami

    August 13, 2019 at 7:47 am

    I am first time hearing about this roti....... wonderful step by step presentation.....

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  8. Renu Agrawal Dongre

    August 12, 2019 at 9:59 am

    I often make the one with red chilli and salt, One of my go to breakfast or lunch at times when I do not have anything. I have never tried the one's with tomato filling. Would it not be difficult to roll? I would love to give this a try though. Looks tempting

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    • Swati

      August 12, 2019 at 12:13 pm

      Yes Renu it is a bit tricky to roll..I take out the pulp if tomato is too watery..do give try it a try, a bit different from our usual stuffed parathas.

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  9. mayurisjikoni

    August 11, 2019 at 1:38 am

    I've made tikadia twice so far at home and love these parathas. So flavorful and delicious especially when paired with yogurt and pickles.Next time will try out your suggestion of adding a bit of besan flour to the dough. Welcome to the group Swaty.

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  10. Priya

    August 07, 2019 at 12:28 pm

    Ooh this would taste so good with a cup of chai..lovely share

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    • Swati

      August 08, 2019 at 2:55 pm

      Thanks Priya.. yes perfect with a cup of chai!!

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  11. jayashreetrao

    August 07, 2019 at 3:03 am

    Tikadia looks flavoursome, the non -stuffed version is handy while the stuffed is tasty with all the filling. Glad to have you here.

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    • Swati

      August 09, 2019 at 1:06 pm

      Thanks Jayashree!! Me too happy to join you all!!

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  12. poonampagar

    August 05, 2019 at 6:26 am

    Both the plain and the stuffed versions of tikadia sound delicious and flavorful Swaty! I love the way you have rolled the plain ones. I will try out stuffing my parathas with onion and tomatoes next time for a variation. Thanks for the share.

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  13. ARCHANA POTDAR

    August 05, 2019 at 4:39 am

    uci ma! Here I have problems rolling a straight roti and you are dishing out such complex, yet yummy rotis. I love the filling and the way it is rolled. Will try and convince bai to make at leas 2-3. They look so lovely I am sure they tasted yum too.

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  14. sizzlingtastebuds

    August 05, 2019 at 3:23 am

    the plain mirchi wala is what mom used t make for us, we used to call it spicy chapati. The tomato-onion filling is quite intriguing. DOesnt it get soggy Swati or is it eaten immediately after being made ? My kids would love both versions..

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  15. shobhakeshwani

    August 05, 2019 at 12:59 am

    Simple and tasty recipe.. will make it for sure. Nice to have a variation sometimes.

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  16. The Girl Next Door

    August 02, 2019 at 9:11 am

    Wow, the tikadia look so good! I can imagine just how flavourful these would taste, with the tomatoes and onion going in. 🙂

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  17. Rafeeda - The Big Sweet Tooth

    August 01, 2019 at 2:10 am

    Doesn't this feel like an easier version of paratha, with a lot of crunch in it! And what more, it needs nothing much to go with it, just raita and achaar... yum!

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  18. Sandhya

    July 31, 2019 at 5:25 pm

    Looks scrumptious Swati!

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Swati Malik

A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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