Tikkad is a typical Rajasthani bread especially in the desert areas. 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 to have lunch. She was very shy about it saying she has only made tikkad but she would really like us to join her. My friend and I were famished and that pyaaz tamatar ka tikkad and chutney was one of the best meals I had!
SEE PICS: STEP-BY-STEP RECIPE OF ONION-TOMATO TIKKAD
Before I asked her about using NREGA or other eGovernance services; I asked her to tell how to make those amazing 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
Preparation Time: 20 mins | Cooking Time: 15 mins| Makes ~8
½ cup corn flour (this is simply makkai ka aata, not the cornflour used as thickening agent)
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 coriander, finely chopped
A pinch of asafoetida
Salt to taste
Ghee 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.
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!