Tikadia, Rajasthani flatbread made with Whole Wheat flour.

Tikadia,also popular as Rajasthani Masala Roti or Moti Roti or Pyazz Tamatar Ki Roti or Parantha!!

Tikadia is made with or without onion tomato and cilantro/fresh coriander stuffing. When made without 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 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 many meals are incomplete without rotis and parathas.

The Theme and the Challenge– Rajasthani Cuisine and Two Secret Ingredients!!

I recently joined a facebook group  Shh… Cooking secretly challenge group started by Priya of Priya’s Versatile Recipes, where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen.

I was added in the group by Mayuriji who blogs at Mayuri’s Jikoni. Do check out her blog that is very versatile from traditional Gujarati cuisine, baking and fusion dishes!! I love her writing style, how she connects each post with her day to day experiences and creates memories through her blog!!

This is my first post in the group and I am paired with Aparna Parinam who like me, has joined the group recently. She gave me two secret ingredients, Whole Wheat Flour and Red Chilli Powder. The first thought that came to my mind was Masala Parantha or Onion Tomato Parantha/Roti. I gave her Yogurt/curd as secret ingredient waiting to see what she with it!!

Do check out her wonderful blog Tangy Tales with lots of the traditional Indian recipes for everyone. She has recently won an International Gourmet Award for her cookbook on Indian Chutneys. Hop on to her blog to know more details!!

Rajasthan The Land of Royal with Rich Heritage and Culture

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 . There are many simple and everyday meal dishes also that I will posting every now and then. Rajasthani food is very much similar to the food of western Uttar Pradesh where I come from!!

How to make Tikadia

Takida as mentioned above is made with Whole Wheat Flour. You can mix besan/Chickpea flour, Makaai Atta(Cornmeal) also if you like.

Tikadia is made with or without filling. Onion, Tomato and fresh Cilantro/Coriander leaves are used for filling. Red Chilli Powder, Cumin seeds are the other main ingredients.

Knead soft dough of whole wheat flour with salt and some ghee.

Add filling and roll out Tikadia.

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!!

Let’s see how to make Tikadia with and without filling..


Popular Rajasthani Flatbread made with Whole Flour. Serve it as Parantha(Shallow Fried) or Roti
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast, Main
Cuisine Indian, Rajasthani
Servings 4


  • Mixing Bowl /Parath
  • Griddle
  • Spoons and Ladles


  • 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


  • 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.


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

Knead Dough for Roti/Parantha

Plain Tikadia with Red Chilli Powder and Cumin Seeds

Tikadia with Onion and Tomato Filling

Pair up Masala Tikadia with any curry or lentils like Aloo Tamatar, Dals/Lentils(Dhuli Masoor Dal). Stuffed Tikadia pairs up best with any yogurt preparation like Raita or chaas and even plain yogurt.

Stuffed Tikadia is usually served for breakfast but you can serve it for main course also. Make this Masala Roti especially when guests arrive or to perk up your festive or special occasion Thalis.

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

29 thoughts

  1. 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.

  2. 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.

  3. 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

  4. 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😍

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

  6. 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.

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

  7. 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

    1. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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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