Pyaaz Tamatar Tikkad/ Spicy Missi Roti
Pyaaz tamatar ka tikkad is like a spicy corn bread with onions and tomatoes. It is a popular flat Indian bread from the dessert areas of Rajasthan and Gujarat. Onion, tomato, chilli, ginger-garlic and spices are kneaded into corn meal to make a firm dough and a coarse roti is rolled out by hand and cooked on a pan.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 8 pieces
- ¾ cup makai ka aata/corn meal this is not the cornflour used as thickening agent but coarse cornmeal
- ¼ cup whole wheat flour
- 1 onion finely chopped
- 1 tomato deseeded and finely chopped
- 3 cloves garlic grated
- 1 inch ginger piece grated
- 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
- 2-3 tbsp Ghee use oil for vegan preparation for cooking the tikkad
- Warm water for kneading the dough
In a bowl mix together corn flour, wheat flour, salt and asafoetida.
Add the chopped ingredients (reserve about a third of chopped tomatoes, chillies and coriander to use as toppings later on). Mix them together, 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 with your fingers. You can put a little oil on your fingers and gently press the dough and roll it in a circle of about 5 inches.
Sprinkle some reserved 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 with spiced yogurt or coriander chutney!
- For gluten free tikkads, use 1 cup cornmeal and no wheat.
- Cook with oil instead of ghee for vegan restrictions.
- All the veggies should be very finely chopped so they can be easily kneaded into the dough.