How to make Tikadia - Spicy and flavourful masala rotis.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Salt (नमक)

Cuisine : Rajasthani

Course : Breads

Tikadia Recipe Card


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. 

For more recipes related to Tikadia checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Bikaneri Parantha, Baby Bajra Roti, Gobhi Peas Parantha, Stuffed Luchi.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Tikadia Recipe

  • Whole wheat flour (atta) 1 1/2 cups

  • Salt to taste

  • Ghee 6 tablespoons

  • Roasted cumin seeds 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Onion chopped 1 medium

  • Tomato,chopped 1/2 medium

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

In a large bowl combine wheat flour, salt and four tablespoons ghee. Add sufficient water and knead to make a soft dough. In a bowl combine cumin seeds, red chilli powder, onion, tomato and coriander leaves.

Step 2

Divide into four portions. Divide the dough into four equal portions. Roll out each into a thick three-inch disc and apply a little ghee on it. Place a portion of the onion-tomato mixture in the center.

Step 3

Sprinkle a little salt. Gather edges and seal. Press and roll out into a thick roti. Make other rotis in the similar way. Heat a tawa and cook rotis on medium heat till golden brown on both sides. Serve hot topped with a dollop of ghee.