Masala Tikadia

Event: Blogging marathon #40
Theme: Unused posts from BM #39
Day 2: Rajasthan 

I had cooked these tikadias for my Rajasthan post only to realize later that it was somewhat similar to the "Besan ki masala roti", I had posted for Haryana. And so I had to save it in my drafts and go with another post instead. I tried this recipe from Tarla Dalal website and when you search for the recipe, the first two pages in the google search engine leads to the same recipe and same introduction. Besides these plain ones, there are stuffed versions too. I feel these tikadias are subtly spiced compared to the masala rotis and I preferred these tikadias over them. Usually these are served warm with gatte ki subzi but I went ahead with dal tadka instead.

Ingredients: (for 5 tikadias)
1 cup wheat flour / gehun ka atta
Salt to taste
Ghee for stuffing
Ghee / oil to toast rotis
1 tsp cumin seeds - roasted and crushed
1 tsp chili powder

Method:
* Combine the flour and salt in a mixing bowl. Add enough water and knead into a soft dough. Divide the mixture into 5 portions and roll them into balls and keep them aside, covered. 
* Roll a ball into a circle of about 5 inches diameter.
* Smear the circle with a little ghee and sprinkle some cumin seeds and chilli powder. 

(I added the crushed cumin, chilli powder and ghee in a small cup and mixed them to make a paste. I smeared the paste on the rolled out dough circle.)
* Starting from one long end, roll it and then again like a Swiss roll and press gently at the end with fingers.


* Roll it out into a 5 inch circle. Cook it on a hot griddle using ghee / oil until both sides are golden brown.

 * Repeat the steps with the remaining dough balls to make tikadias. Serve them warm.

Comments