Tikkar Roti or the Rajasthani Tikkar Paratha is a flatbread made with equal portion of Maize flour and Wheat flour. It is then spiced with spices and vegetables. These make a delicious snack or tiffin for any meal.
The maize meal or the flour that is slightly coarse and yellow in colour is used to make these rotis. What we get as corn flour is not the same as makai ka atta. Cornmeal is the regular flour made from maize. This flour is a staple one in Rajasthan, Punjab and other northern states. The famous Makki ki Roti and Sarson ka Saag is a popular winter food.
As with all rotis, there are couple of ways you can make this roti. First is the basic one where you simply knead the flour with salt and water to make a bread. The second method is to mix in spices and herbs. Finely chopped onions and tomatoes are also added to make this Tikkar one delicious roti to enjoy anytime.
How to make the Tikkar Roti:
Since it comes with vegetables and spices loaded, you can serve it as such or with pickle for snack. For dinner you can always serve it with the Kadhi or any Vegetable curry. I made adapted my thali from Vaishali who made the bread from Tarla Dalal and served it with Rajasthani Kadhi, Gobhi Mattar, a simple salad and Choorme ka Ladoo. I did the same and recreated it in my kitchen!
We love Pakoda Kadhi and this version was so delicious. I just couldn’t stop munching on the pakodas as I was frying and naturally the kadai was so good. The Gobi Matar was almost similar to what I make, still on the platter, it added such variety. To end the meal, the Choorma Ladoo was so good.
With this we come to the last recipe under Thalis featuring Indian Flatbread. Come back next week for yet another interesting theme.
Thalis & Platters
Week 1 – Platters for Elders
Week 2 – Thalis featuring Non Veg Regional Cuisines – Non Veg Thali
Chicken Donne Biryani – Non Veg Thali 1 for Day 1
Raju gari Kodi Pulao – Non Veg Thali 2 for Day 2
Mutton Biryani – Non Veg Thali 3 for Day 3
Mutton Dum Biryani – Non Veg Thali 4 for Day 4
Fish Curry – Non Veg Thali 5 for Day 5
Prawns Curry – Non Veg Thali 5 for Day 6
Week 3 – Thalis featuring Indian Flatbreads
Banarasi Kachori aur Sabzi Thali for Day 1
Bengali Dhakai Paratha Nasta Thali for Day 2
Bihari Chana Dal Puri aur Sabji Nasta Thali for Day 3
Gujarati Dhebra aur Sabzi Thali for Day 4
Punjabi Amritsari Kulcha Thali for Day 5
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Step By Step Pictures for making Tikkar Roti
Ingredients used to make the Rajathani Tikkar Roti
Maize flour is not easy to roll out, so mixing in wheat flour helps in binding. Use warm water for better kneading and rolling.
Keep the prepared dough aside for 10 mins for the gluten to develop and it will be easy for you to handle the dough.
You can add finely chopped spring onions, onions, green chilies and tomatoes to the dough and knead again.
These rotis taste great as such or you can served with any side dish of your choice!
Rajasthani Tikkar Roti
- 1 cup Makai ka Atta / Corn Flour
- 1 cup Wheat flour
- 1/2 tsp Ginger Paste
- 1 tsp Garlic grated
- 1/2 Onion grated
- 1/4 cup Tomatoes chopped
- 1/4 cup Spring Onions
- 2 to 3 nos Green Chilies finely chopped
- 1 tsp Red Chili powder
- 2 tbsp Ghee
- Salt to taste
- Wheat flour for dusting
- Ghee for cooking
- Take a wide bowl and mix maize flour, wheat flour and salt together
- Add ghee and rub with your fingers till everything is blended
- Using warm water, slowly add and knead to a stiff dough.
- Cover the dough with a wet muslin cloth and keep aside for 15 to 20 minutes.
- Next remove the cloth and knead again before adding the remaining ingredients into the dough.
- Incorporate everything until nicely mixed.
- Divide the dough into 8 to 10 equal portions .
- Dust the rolling board and roll each one into a disc of about 4 to 5 inch discs.
- Heat a tawa and grease with ghee. Place the tikkar and cook on both sides with ghee.
- Serve hot with any Rajasthani Kadhi, Sabzi.
- I served it with Rajasthani Kadhi, Gobhi Mattar, and a simple salad.