Tikar is a flat bread from the Marwari kitchen . The bread is made of equal portions of maize flour and wheat flour . It is seasoned with spices and can be served as it is or with some curry and side dish .
Tikar is my choice for the alphabet ‘T’ under the theme Flatbreads and More . The recipe source is my favourite cookery legend Tarla Dalal . I love her recipes and they never never fail . Over the years I have collected most of her cookery books and this Tikar recipe is from her book Parathas .
Tikar is made with equal portions of wheat flour and maize flour , I used the yellow variety , though you can use the lighter one too . Maize flour or Cornmeal is a meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. This flour is popular all over the world , but here In India it is a staple in Rajasthan , Punjab and Haryana . The flour is popular as Makai ka Aatta.
Tikar can be made in two ways . One is the basic version where flours and salt are kneaded to make a bread , the second version is with spices and herbs . The onions , tomatoes and the spices make it really delicious and you can have a Tikar with yogurt , though I served it with Rajasthani Kadhi , Gobhi Mattar , a simple salad and Choorme ka Ladoo . The meal was simple , yet delicious with Rajasthani flavors .
1 cup makai ka atta
1 cup whole wheat flour
1/2 tsp ginger paste
1/2 onion, grated
1 tsp garlic, grated
2 tbsp tomatoes ,chopped
1/4 cup spring onions
1/2 tsp green chillies , chopped
1 tsp red chilli powder
2 tbsp ghee
Salt to taste
Whole wheat flour for rolling
Ghee / oil for cooking
Take a bowl and mix maize flour, wheat flour and salt in it .
Add ghee and rub with your fingers till the flour resembles bread crumbs.
Knead into a stiff dough using water.
Cover the dough with a wet muslin cloth and keep aside for 15 -20 minutes.
Now add the remaining ingredients into the dough and knead once again till incorporated .
Divide the dough into 8 – 10 equal portions .
Roll each one into a disc of about 4-5”diameter using whole wheat flour for rolling .
Cook each tikar on a hot tawa or griddle using little ghee / oil till both sides are golden .
Serve hot with any Rajasthani Kadhi , Sabzi .
Here are some dishes from this Majestic state.