Popular Rajasthani Flatbread made with Whole Flour. Serve it as Parantha(Shallow Fried) or Roti
Mixing Bowl /Parath
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.