Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year.
Wholewheat Flour kneadedintodough with salt and sufficient water 3 cups
papad 4 medium
Onions finely chopped 2 medium
Tomatoes finely chopped 2 medium
Roasted cumin seeds 1 teaspoon
Green chillies finely chopped 4
Red chilli powder 1 teaspoon
Salt to taste
Ghee 2 tbsps +
Fresh mint leaves for garnishing
Roast papads on direct flame till crisp. Lightly crush them and place in a bowl, add onions, tomatoes, cumin seeds, green chillies, red chilli powder, ghee and salt and mix well.
Heat a non-stick tawa.
Divide the dough into equal portions, shape them into balls.Shape each portion into a katori, place some papad mixture in it, gather the edges, seal and roll into a ball. Flatten slightly and roll out into tikadia. Reserve some papad mixture for serving.
Place atikadia on the hot tawa, flip and drizzle ghee, turn over and drizzle more ghee and cook, turning sides, till the tikadiais golden brown and crisp. Similarly cook the remaining tikadias.
Cut them into wedges and arrange on a serving plate, place the reserved papad mixture on one side of the plate, garnish with mint leaf and serve immediately.
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