This is another simple yet delicious recipe from Rajasthani cuisine. Tikadia is a whole wheat bread, pretty much like the plain or stuffed laccha parantha or malabar parantha or kerala parantha. It can be stuffed or plain but they are crispy and cooked on low heat to get that crispiness.
Knead the whole wheat with salt & water and stuff with chili powder & roasted cumin seeds. Well the aroma & taste both are great, so try out!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
10 mins 10 mins 20 mins 4-5 peices
Whole-wheat flour – 1 cup
Salt per taste
Cumin seeds – 1 teaspoon (roasted)
Red chili powder – 1 teaspoon
Ghee (clarified butter) – for greasing and shallow frying
- Mix the flour and salt & knead with water to form soft dough.
- Divide the dough in 5 parts and roll them like mini balls in your palms & flatten them. Roll them with a rolling pin to make round of about 4 inches diameter. Now grease these with ghee & red chili powder and spread some roasted cumin seeds on it.
- Roll it like a Swiss roll and then flatten and roll again into about 6 inches diameter.
- Now grease a griddle or a pan (tawa) and place the tikadia on it and cook with a layer of ghee till they are well cooked from inside and become golden brown. Initially use high heat but midway lower the heat till its cooked to get a crispy texture. Repeat the process for all other portions as well.
Note: Fresh crispy and delicious tikadias are ready to be served. Serve with dals or curries. Enjoy!
Picture courtesy: thekebobplace.com(nicepic)