Masala Tikadia


by
Masala Tikadia  is rich with the flavour of jeera. Soft, chewy and crisp at the same time, these little tidbits are sure to entertain your palate with their simple flavours and fresh texture.

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A tasty snack made with readily available ingredients, Masala Tikadia is rich with the flavour of jeera. Soft, chewy and crisp at the same time, these little tidbits are sure to entertain your palate with their simple flavours and fresh texture. Just make sure you serve the Masala Tikadia immediately after cooking them, to ensure the best texture and maximum flavour.

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Makes 5 tikadias
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Ingredients

Method
  1. Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water.
  2. Divide the dough into 5 equal portions and keep aside.
  3. Roll a portion of the dough into a 125 mm. (5?) diameter circle using a little whole wheat flour for rolling.
  4. Brush the roti lightly with little ghee, sprinkle ¼ tsp of cumin seeds powder and ¼ tsp of chilli powder evenly over it.
  5. Roll into a cigar shape, make a small round like a coil and press lightly by hand.
  6. Roll out again into a 150 mm. (6”) diameter using a little whole wheat flour for rolling.
  7. Heat a non-stick tava (griddle) and cook the tikadia, using a little ghee, till it turns golden brown in colour from both the sides.
  8. Repeat steps 3 to 6 to make 4 more tikadias.
  9. Serve immediately.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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