Meena's Taste Mantra

Rajasthani Tikkar - A colorful Indian Corn Meal Flatbread

Amma and I love to try out new dishes. Amma Head Product Development, I am Head - Research, Procurement and Promoting...Appa the vital Focus Group! We try out many new interesting recipes and always try to make it healthier.

In line with our Mantra...Eat Healthy...Stay Blessed...we came across a wonderful and colorful Paratha...Rajasthani Tikkar. This was introduced to us at a family friend's home where we were cordially invited for lunch! This Paratha was so colourful and tasty that the first thing Appa said after reaching home was "Meena, we must try this Tikkar Paratha." That set the process rolling of inquiring about the recipe - this time with proportion, then ensuring all materials are available for the same..then Amma setting out to prepare these lovely Tikkars and finally Appa's Variance Analysis with the one tasted and the one made by Amma. Verdict - Delicious! May I have one more??

INGREDIENTS

1 cup Makkai Atta | Corn Meal
1 cup Whole wheat Flour
1 Tomato, red, deseeded and very finely chopped
1 Onion, paste
1 tsp Adrak | Ginger, finely chopped
3 Green Chillies, finely chopped
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 tsp + 2 tblsp Homemade Ghee | Clarified Butter
To taste Salt
Whole wheat flour, for rolling paratha

METHOD

In a mixing bowl add makkai ka atta, whole wheat flour, salt and 1 tsp ghee. With the help of finger tips, gently mix it to get a crumbly textured flour.
Add onion paste, chopped ginger and mix well.
Add chopped coriander and half quanity of chopped tomatoes and chopped green chillies.
Add water, in stages and knead to make a soft dough.
Divide dough into equal proportion. Give a ball shape to each portion and keep aside.
Roll out one portion to a thick paratha about 5" in diameter.
Sprinkle some chopped tomatoes and chopped green chillies on top of rolled paratha and gently press with the rolling pin.
Place the tava on gas, on high flame. When tava becomes hot, reduce flame to low.
Place the rolled Paratha on the hot tava, such that the side where tomato and green chillies we rolled in, is facing us..let one side cook for about 2 minutes. Flip to the other side. Gently drizzle very little ghee on its surface. After a minute, flip paratha to next side and drizzle ghee on this surface too.
Once both the sides have got golden brown spots, the Paratha is done.
Adjust the flame once in a while to ensure the temperature of tava is maintained.
Continue similarly for the remaining parathas.
Serve hot with any Dal | Kadhi, Raita | Pickle | Homemade Butter | Curd.

We enjoyed this delicious Rajasthani Tikkar along with Surati Dal. This is very filling and I could have just one!

Note:
You may even add garlic paste or finely chopped garlic while kneading the dough.

We have used:
1. Madam Makkai Atta
2. Aashirwaad Select Sharbati Atta
3. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.