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Rajasthani Tikkar Paratha

Rajasthani Tikkar Paratha | Pyaaz Tamatar Tikkar

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.
5 from 3 votes
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Course: Breakfast, Main Course
Cuisine: Indian, North Indian, Rajasthani
Keyword: Besan, FlatBread, Gram Flour, Whole Wheat flour
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Servings: 6 Paratha/Flatbread
Author: Renu Agrawal-Dongre



  • 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.
    Whole wheat flour , gram flour and maize flour
  • Now add Red chili, turmeric, pickle, onion, tomato, coriander, salt, and oil.
    Adding of tomato, onion, pickle, coriander and spices in flour
  • 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.
    The dough being done and set to rest for 10 minutes
  • Now divide the dough into lemon sized balls.
    Dividing the dough into lemon size balls
  • Using a Rolling pin, Roll out each into a circular disc. Around 5-6 inches in diameter.
    Rolling out of the paratha
  • Now sprinkle some tomato, onion, and coriander on top of the paratha/tikkar.
    Topping the flatbread with tomato, onion and coriander
  • 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.
    Flatbread being shallow fried on the griddle
  • 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.
    Flatbread being shallow fried on the griddle
  • The paratha is done when both sides are cooked.
    Flatbread being shallow fried on the griddle
  • 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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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu