Masala Tikadia


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Crisp and spicy whole wheat breads. Tikadias can be plain or stuffed but they have to be crispened over a slow flame. Smear the tikadias with ghee and serve immediately.

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Makes 5 rotis.
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1 cup whole wheat flour (gehun ka atta)
salt to taste

Other ingredients
ghee for stuffing and cooking
1 tsp roasted cumin seeds (jeera), crushed
1 tsp chilli powder

  1. Combine the wheat flour and salt and knead into a soft dough using enough water.
  2. Divide the dough into 5 equal portions. Keep aside.
  3. Roll out each portion of the dough into a circle of 150 mm. (6") diameter.
  4. Smear with a little ghee and sprinkle with some cumin seeds and chilli powder.
  5. Fold the tikadia and roll up like a Swiss roll. Press a little with your fingers.
  6. Roll out each portion into a circle of about 125 mm. (5") diameter.
  7. Cook the tikadias on a hot tava (griddle) using a little ghee to cook until both sides are golden brown.
  8. Repeat for the remaining dough circles and filling to make 4 more tikadias. Serve hot.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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