Share
Marwari Tikadia, which is one of the famous dishes in Rajasthani cuisine, shows India’s creativity and ancestry of the food industry. Often referred to by different names, such as Tikadia or Tikadiya, this stuffed roti consists of a wrap made from whole wheat flatbread surrounding spices. This dish is said to have originated from the Marwari community of Rajasthan but has successfully spread all over the country. Tikadia, in contrast to ordinary rotis, provides a full meal by fusing the filling texture of flatbread with the health benefits of lentils. Marwari Tikadia, which is the best example of the simplicity and flavours of Rajasthani cuisine, you can eat it as a brunch or a full dinner.
Keep Ingredients Ready
To prepare Marwari Tikadia, you'll need a few basic but tasty ingredients.
You will need whole wheat flour (atta), roasted papad, onions, tomatoes, green chillies, cumin seeds, red chilli powder, ghee, and salt to taste.
Preparing The Dough
Making the dough is the first step of making Marwari Tikadia. Add whole wheat flour to that and the salt as per your taste in a large mixing bowl. Water should be added gradually while kneading the mixture to create a smooth, elastic dough. It's critical to make sure the dough has the proper consistency—too sticky or too stiff—and to modify the amount of water used to help achieve this. If the dough is formed, then it is stored under a wet towel or under a plastic wrap for about 20–30 minutes. In the interim, get the filling ready. After the dough has rested, divide it into equal-sized balls so that you can make individual rotis more easily.
Image Credit: Pexels
Creating The Filling:
The filling is where the magic happens. Roast the papad over direct heat until crispy, crush it, and combine with onions, tomatoes, cumin, green chillies, and red chilli powder. Add a dash of ghee to bind the ingredients and give it a rich taste. Adjust the spice levels according to your preference.
Shaping And Stuffing:
Divide the dough into small balls and roll them out. Place a portion of the papad mixture in the centre of each flattened dough circle, then fold the edges to seal the filling. Roll gently to form a flat disc, ensuring the stuffing doesn’t spill out.
Cooking:
Heat a tawa (griddle) and place the stuffed Tikadia on it. Cook on medium heat, adding a spoonful of ghee on both sides, until it turns golden brown and crisp. Flip occasionally to cook evenly. The Tikadia should puff slightly and develop a beautiful, crispy texture.
Serving And Pairing
Marwari Tikadia is a versatile food that has multiple ways to be consumed. It is typically served hot right from the tawa with a side of yoghurt or a spoonful of freshly made butter. An addition of pickles or chutney is ideal for people who like a little tang. Some people like to have it as a filling evening snack or breakfast together with a cup of hot chai. Marwari Tikadia food can be taken in the morning, mid-morning, afternoon, evening, or night, and it takes little preparation time. It can be eaten as a filling lunch, a substantial breakfast, or a cosy dinner.
Image Credit: Flickr
Tips To Perfect Tikadia
- Ensure the dough is neither too sticky nor too dry for easier rolling and stuffing.
- Use fresh ingredients for the filling, and adjust the spice levels to suit your taste.
- Ghee is essential for achieving the characteristic richness, so don’t skimp on it while cooking.
- For variety, experiment with other fillings like paneer or lentils.
They also retain their mouthwatering look and mouthfeel, and hence they are also best for taking apart meals or for packing as sandwiches for picnics and lunch boxes. To make the roti interesting, the other types of fillings could be tried, including paneer or lentil fillings. This bread is delicious, but eating this stuffed roti also lets you feel a connection with the splendid heritage of Rajasthani food culture. With this amazing dish, you may relish the lovely flavours of Rajasthan in the comfort of your own kitchen!
