Tikkar Paratha/Rajasthani Pyaaz Tamatar Tikkar

EVENT: MEGA BLOGGING MARATHON#92

THEME: A-Z  FLATBREADS AND MORE – INDIAN FLATBREADS

What is Mega Blogging Marathon?

Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:

1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis

2. A-Z Indian Flatbreads using batters e.g. dosa

3. A-Z International Flatbreads.

I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.

DAY 2 in Goa, really hot but glad its not raining. Sun tanning, lazing around the pool, walks on the beach, good food and wonderful family time. The beach is amazingly clean and its such a pleasure walking on the beach. The sand is fine and have not seen so many shells on the beach.

For the 20th Day of this Mega BM, I had identified taftan ages ago. However, I made it for another group challenge and had to look for an alternate. I’ve already made theplas so that option was out. My search for the Rajasthani Cuisine led me to missi roti and this tikkar paratha. What fascinated me was the unusual name. These parathas turned out so different from any other that I’ve had. Its a cross between a makkai ki roti and a missi roti. A soft texture, it doesn’t become crispy or hard. One was left and I put it in the fridge. Next day the paratha was still soft.

I must admit hubby is not much of a paratha person when it comes to breakfast so I served tikkar as an evening meal with some hot chilli garlic chutney and a glass of lassi. Yes, slowly the heat is increasing so having a glass of lassi in the evening is a cooling option.

These parathas are from the state of Rajasthan. A mixture of wheat, maize and chickpea flour is used to make the dough. Chopped tomatoes and onions are added along with a some pickle spice or masala. There are versions of these parathas that are made using only wheat and maize flour. This makes them dry and a bit hard.

Check out my T for Tikkar Paratha recipe and serve it as a brunch option or with your favorite curry like gatte ki sabji or panchmel dal.

TIKKAR PARATHA/RAJASTHANI PYAAZ TAMTAR TIKKAR

Makes 6

½ cup wheat flour (atta)

½ cup yellow fine maize meal (makki atta)

½ cup chickpea flour (besan, chana flour)

½ cup finely chopped onion

½ cup finely chopped tomato

1 tsp garlic paste

2 tbsp chopped fresh coriander or fenugreek

1 tsp red chilli powder

¼ tsp turmeric powder (haldi)

1 tsp pickle or achaar spice powder

2 tbsp oil

½ tsp salt

¼ cup water (approx)

For topping:

2 tbsp finely chopped tomato

2 tbsp finely chopped onion

2 tbsp finely chopped fresh coriander

extra oil for cooking the parathas

extra flour for dusting

1. Mix the flours in a bowl along with red chilli, turmeric, spice powders and salt.
2. Add oil and rub it into the flour.
3. Add garlic paste, chopped tomato, onion and fenugreek or coriander.
4. Mix well.
5. Add little water at a time and bring the mixture together to form a stiff dough.
6. Mix the ingredients for the topping in a small bowl.
7. Heat a tawa or frying pan over medium heat.
8. Divide the dough into 6 parts.
9. Using some oil to grease your hands roll each part into a ball.
10. Flatten the balls slightly between your palms.
11. Take one part of the dough and roll it out into a circle of 5-6 inches in diameter using some flour for dusting.
12. Sprinkle a bit of the topping over the rolled tikkar.
13. Press it gently.
14. Put the rolled dough on the hot tawa or frying pan with the topping part on top.
15. Let the tikkar roast for 2-3 minutes.
16. Drizzle little oil over it and flip it.
17. Let the onion tomato and the flatbread cook for 2-3 minutes.
18. Flip over again, drizzle little oil cook till the light brown spots appear on the under side.
19. Put the hot tikkar on a wire rack.
20. Repeat steps 11 to 19 with the remaining dough.
21. Serve hot tikkar with pickles, yogurt, dals or curries.

 

Tips:

• These parathas can be made without the topping. Just add them to the dough.
• I used ready made pickle spice mixture. Use any you prefer. If you don’t have any then add more red chilli powder or chopped green chilis.
• If you add the chopped vegetables to the dough then you can dry roast the parathas and then smear ghee or butter before serving.

 

A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962

 

You may want to check out what flatbreads I’ve made so far for this event:

A for Akki Roti

B for Bhakri

C for Chousela

D for Dalpuri

E for Ekadashi Thalipeeth

F for Fungawela Mag na Paratha/Sprouted Bean Parathas

G for Gulachi Poli

H for Hyderabadi Halwe ki puri

I for Indori Masala Roti

J for Juar Jo Dhodho

K for Kulcha

L for Luchi

M for Makki Roti

N for Nagori Puri

O for Onion and Carrot Ragi Roti

P for Padvari Rotli

Q for Qubani Roti

R for Rotla

S for Surati Paratha

 

Check out what other Blogging Marathoners have made:

Sending this recipe to the following event: