Pyaaz Tamatar ka Tikkad is a typical Rajasthani bread especially in the dessert areas. This recipe is straight from desserts of Jodhpur. These tikkads make a delicious tea-time snack. Serve it with homemade green chutney and plain yoghurt for a complete meal.
I first had it when I was visiting a village in Jodhpur for my research on eGovernance in rural India. I remember it was a hot summer afternoon and I was going from one home to another. As is customary of rural hospitality between 10 am to 1pm I had covered 15 homes and 15 cups of very sweet tea! We decided to do one more home and then take a break for lunch and to our surprise the lady of the house asked us if we would join her for lunch. She was very shy about it saying she has only made tikkad. My friend and I were famished and that pyaaz tamatar ka tikkad and chutney was one of the best meals I had!
Before I asked her about using NREGA or other eGovernance services; I asked her to tell how to make the tikkads! And while I know the original taste also comes from the firewood stove she used, I tried recreating the magic at my home!
Pyaaz Tamatar ka Tikkad
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 3-4 (makes 8)
½ cup makai ka aata/ corn meal (this is not the cornflour used as thickening agent but coarse cornmeal)
1/3 cup whole wheat flour
1 onion, finely chopped
1 tomato, deseeded and finely chopped
3 cloves of garlic, finely chopped
1 inch ginger piece, finely chopped
1 green chilli, finely chopped (more if you like them hot!)
3-4 sprigs of fresh coriander leaves, finely chopped
A pinch of asafoetida
Salt to taste
Ghee (use oil for vegan preparation) for making the tikkad
Water for kneading the dough
- In a bowl combine together corn flour, wheat flour, salt and asafoetida. Mix them with just your fingers.
- note – for a gluten free preparation, use only cornmeal and no wheat
- Add the chopped ingredients (reserve about a third of chopped tomatoes, chillies and coriander to use as toppings later on). Mix them together, again just using your fingers. It will be a soft crumbly mixture.
- Add water, little by little, and knead the flour into a soft dough.
- Divide the dough into 8 portions and shape into balls.
- Dust your kitchen surface or chakla with a little dry flour. Take one dough ball and roll it into a circle. I just used my hands to gently press the dough and roll it in a circle of about 5 inches.
- Sprinkle some chopped tomato, chilli and coriander on the tikkad. Press them in slightly with your hands.
- Heat a tava and add some ghee. Cook the tikkad on the tava from both sides until it gets crispy and golden. I love the golden brown spots that come on it! 🙂
- Repeat with the remaining dough balls and serve hot!