gluten free corn meal flat bread with tomatoes, onions and spices, pyaaz tamatar ka tikkad
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5 from 1 vote

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
Course: Main Course
Cuisine: Indian, Rajasthani
Servings: 8 pieces
Calories: 98kcal


  • 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.


Calories: 98kcal