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Rajasthani Tikkar Paratha or Pyaaz Tamatar Tikkar is a delicious Indian flatbread made using a combination of flours, spices along with tomatoes and onion. This tikkar or paratha serves as a wholesome meal and best enjoyed with some yogurt or pickle on the side.
Though there are a lot of different veggies and meat used in Rajasthani Cuisine one would see a lot of recipes using pantry staple ingredients. Reason being location and weather of Rajasthan and also the trading or the business community.
Getting fresh vegetables at times was a difficult task. So the use of dals, lentils, gram flour etc. was more common. Secondly the business community need to travel a lot. In olden days, they use to carry their food along which had to last long, so use of fresh veggies would be difficult.
Rajasthani Recipes using Pantry Ingredients
Hence recipes like Dal Baati, Churma, Moong Dal Halwa, Bajre ki Tikki, Pyaaj kachori etc are more common to hear. Then the famous, Gatte ki Sabji, Gatta ka Pulav, Moong Dal Pakoda, Mirchi Vada, Ghevar, Malpua, Moong Dal Halwa, panchmel dal etc. are more famous, as they are again made from pantry staple ingredients.
Bajra or Pearl millet is a crop that grows well in dry and arid region. Hence the use of Bajra can be seen a lot in this cuisine. For eg, Rajasthani Stuffed Bajra Paratha, Bajre ki Tikki (Cookies), Bajra and Split Green moong Dal Khichdi, Bajre ka Bhat are other lesser known but healthy dishes.
Recipe process of Rajasthani Tikkar Paratha
Rajasthani Tikkar Paratha is a quick and easy unleavened flatbread. All that is done is the flour is mixed with onion, tomato along with a few spices and rolled. It is then shallow fried in oil or ghee and enjoyed with curd or pickle. This paratha or flatbread can even be enjoyed as a travel day food or for 1 day picnic’s. They are also a good and a healthy lunch box idea for your kids.
Ingredients used in this Paratha
The flours used are Whole Wheat flour, Corn/Maize Flour (Makai ka Atta), and Gram Flour/Besan. Due to the combination of wholesome flours, this is a filling breakfast or a meal. If whole wheat flour is replaced with any other gluten-free flour like Bajra or Jowar, this flatbread will be completely gluten-free.
The next main ingredient Pickle Masala lifts the flatbread to a whole different level. One can add any pickle masala here. I have used the masala from pickles made using Red Chilly, i.e. lal mirch ka achar.
Tomato and onion add softness to the paratha, as well as taste and texture. The uniqueness of this paratha is that once the paratha is rolled out, it is topped up with some tomato and onion. Lightly rolled out again and then shallow fried.
There are other few more ingredients and spices used which are day to day pantry ingredients. Do check the recipe card below.
I have served this with some pickle, yogurt and homemade Jalebi.
As said in my earlier post, on Rajasthani Dal Baati Churma, Horse Gram Stuffed Paratha, and Puran Poli this week I am sharing Thali’s featuring Indian flatbreads and this is my fourth post on this. Last week I have shared Simple Everyday thali’s and you can check all my Thali’s here.
So here goes the recipe of Rajasthani Tikkar Paratha
Rajasthani Tikkar Paratha | Pyaaz Tamatar Tikkar
- tawa/griddle/pan to Shallow Fry
- ½ Cup Whole Wheat flour
- ½ Cup Corn/Maize Flour/Makai ka Atta
- ½ Cup Gram Flour or Besan
- 1 small Tomato finely chopped (Around ½ Cup)
- 1 small Onion finely chopped (Around ½ Cup)
- ¼ Cup fresh Coriander finely chopped
- 1 tablespoon Pickle Masala (one can use less, but I like the taste and hence added a bit more)
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder (As per taste)
- 2 tablespoon oil
- Water only if required to knead the dough
- Dry flour for dusting
For the topping
- 2-3 tablespoon of finely chopped tomato
- 2-3 tablespoon of finely chopped onion
- 1-2 tablespoon of finely chopped coriander
- 1-2 tablespoon of dry flour for dusting
- Oil for shallow frying.
- In a wide bowl, add in all the flours.
- Now add Red chili, turmeric, pickle, onion, tomato, coriander, salt, and oil.
- Give everything a quick mix and try to make a dough.
- You would be able to make a smooth dough without water, as there would be water in onion and tomato.
- If you are unable too, add a tablespoon of water at a time.
- Let the dough rest for 5-10 minutes.
- Now divide the dough into lemon sized balls.
- Using a Rolling pin, Roll out each into a circular disc. Around 5-6 inches in diameter.
- Now sprinkle some tomato, onion, and coriander on top of the paratha/tikkar.
- If the topping is too wet, one can even sprinkle some dry flour.
- Now gently roll it with the rolling pin, so that the topping is pressed.
- Put the paratha on hot tawa/griddle/pan with the topping side up.
- Drizzle some oil along the edges and cook on the bottom for 2-3 minutes.
- Flip and cook on the bottom side by drizzling some oil.
- The paratha is done when both sides are cooked.
- Serve hot with yogurt, pickle, or even dal.
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- Do not roll out the paratha too thin or it would be difficult to lift and put it on the tawa/griddle.
- Traditionally garlic is also used in this recipe. One can grate and add, I do not like garlic in my flatbread and hence I have skipped it.
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