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Tikkar Parantha - SK Khazana

You can trace the origins of this masala paratha to Rajasthan This is a Sanjeev Kapoor exclusive recipe.

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Tikkar Parantha - SK Khazana

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Main Ingredients Cornmeal, Whole wheat flour (atta)
Cuisine Rajasthani,Indian
Course Breads
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Tikkar Parantha - SK Khazana

  • 1/2 cup Cornmeal
  • cup Whole wheat flour (atta) 1/2 cup + for dusting
  • 1/2 cup Gram flour (besan)
  • 1 medium Onion chopped + sprinkling
  • 1 medium Tomato chopped + sprinkling
  • 1 1/2 tablespoons Fresh coriander leaves chopped
  • 1 teaspoon Ginger-green chilli paste
  • 4-5 Garlic cloves chopped
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • Ghee 1/4 teaspoon + for cooking
  • to serve Green chutney

Method

  1. You can trace the origins of this masala paratha to Rajasthan
  2. Cover with a damp muslin cloth and rest the dough for 15 minutes.
  3. Divide the dough into equal portions and roll them into balls.
  4. Dust a little flour on the worktop, flatten each dough ball and roll into a paratha.
  5. Heat a non-stick tawa, place each paratha on it, sprinkle a little onion and little tomato and press them gently and cook till the base is light golden.
  6. Flip and apply a little ghee on top and cook for 1 minute. Flip and apply ghee and cook for 1 minute. Cook turning sides till both sides are evenly golden.
  7. Keep the paranthe on serving plates and serve hot with green chutney.
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