Tikadiya is a masala paratha from Rajasthan where the chapati is made with a mix of spice powders and cooked over a griddle. This is mostly served with a mild Rajasthani Dal or Gatta Sabzi.
I had a couple of Indian Flatbreads that were done ahead of time because of the thalis I had made then. While making a thali is quite a laborious process, one ends up with lots of dishes that you can plan it over many months. I was really glad I had made it ahead as it sure saved me a lot of time.
Come to think of it, this masala tikadiya is similar to the Masala Paratha except lesser spices being used. This surely goes very well with bland dals.
While I had done this ahead of time, I had other T’s that was noted down like Tikhat Mithachi Puri, TandLachi Bhakri etc.
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A to Z Indian Flatbreads:
A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
J for Jalebi Paratha
K for Koraishutir Kochuri
L for Lifafa Paratha
M for Masala Paratha
N for Nachni chi Bhakri
O for Orotti
P for Peethi Ki Paronthi
Q for Qeema Naan
R for Roghni Roti
S for Seyal Fulka
Step By Step Pictures for making Tikadia
Tikadia | How to make Rajasthani Masala Tikadia
- 1/2 cup Wheat Flour
- Salt to taste
- 3 tbsp Cooking Oil
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Cumin Powder / Jeera powder
How to make Tikadia
- Take the flour and salt in a bowl and knead to a soft pliable dough.
- Pinch out equal sized balls and dust well before rolling to a 9 inch chapati.
- Mix the red chili powder with cumin powder and a pinch of salt.
- Apply all over the surface and sprinkle the spice powder over it.
- Using your fingers, spread this evenly on the top.
- Starting from one end, tightly roll inside.
- Once you get a rope, cut into 1/2 inch circles.
- Now, pile up each pinwheel over the other. Press down
- Dust well and again roll into a chapati.
- Heat a tawa and cook this on both sides with cooking oil/ghee.
- If you want to keep this vegan, use just the oil.
- Serve with Paneer Gatta