Indian Bread Series ~ Tikar Roti / Tikkar Roti

I had jotted down several recipes from Tarla Dalal's cookbooks at my Sister-in-law's home, more than a dozen years ago. These tikkar rotis were one of them and they have been on my 'to do' list for that long. I included them in my North Indian thaali that I cooked on a whim this month when I saw that they were easy like regular rotis. 

Tikar / Tikkar are from the desert state of Rajasthan and are unleavened breads. These quick rotis are made with a combination of maize flour (makai ka atta) and wheat flours along with onion and other spices which make them interesting. There is another version where tomatoes and green onions are included as well. If want to go with that pyaz tamatar tikkars, add 1/4 cup each of tomato and green onions to the flour mixture while preparing the dough. Garlic paste can also be included in the recipe if one prefers that flavor.

Apart from being healthy and filling rotis, these are quicker to make. One more plus point is that they don't need any side dish to go with. If the tikar rotis are kept on a spicy side then one needs only yogurt and some pickle if preferred. I however had aloo mutter, Lucknawi dal, Kashmiri dahi baingan and raita since I also happened to include phulkas and jeera rice.

Ingredients: (Yield -  about 10)
1 cup maize flour (makai ka atta)
1 cup wheat flour + extra for dusting
1 tsp. chili powder 
Salt to taste

2 tbsp. melted ghee
1/2 cup grated onion
1/2 tsp. grated ginger
1 green chili, finely chopped 
2 tbsp. cilantro / coriander leaves, finely minced

Ghee / oil to toast rotis

Directions:

* Combine flours, salt and chili powder in a mixing bowl. Add ghee, onion, ginger, chili and cilantro the bowl.

* Knead into a stiff dough adding enough water, cover the bowl and leave it aside for about 15 minutes.

* Divide the mixture into about 10 portions and roll them into balls. Work with one ball at a time and keep the rest covered. Roll  a portion into a 6 inch thin circle, dusting with flour if necessary.

* Heat a tawa / griddle and place one rolled circle over it. Cook using a little ghee until brown spots appear on both sides, flipping once or twice in between.

* Repeat the rolling and toasting steps with the remaining dough. If comfortable, rolling and toasting can be done simultaneously. If not, roll out few rotis first and then start toasting.

* Serve them warm with a spicy Indian style pickle and yogurt.

Comments