Tawa Ka Tikla
Made with whole wheat flour, this traditional Marwari dish can take the place of a quick lunch, or a satisfying snack.
12 – 15`
12 – 15`
Whole Wheat flour (atta)
Ajwain (caraway seeds)
(for making the dough)
appx – for cooking the tikla
Mix all the dry ingredients and give it a good whisk
Heat the ghee mildly. You should be able to dip your finger into it.
Add the ghee, and mix it well
When the dough is held in your fist, it should not disintegrate and should hold for a few seconds.
Once its mixed well, slowly add the water.
Do not add it all at once
Keep adding the water and keep kneading.
The dough should be such that it’s easily rollable, and not break when its being rolled.
So if it breaks while rolling add a tspn or so of whole wheat flour and a dribble of water.
This happens because the flour is not consistent in quality. Your flour could be different from mine. It could soak more water or less.
Once the dough is ready, knead it on the counter.
Make small balls and keep aside
Roll each ball, on the counter into a small roti.
Do not make it very thin. The video gives you an estimation.
Once all the rotis are rolled, set the girdle on medium heat.
Keep the ghee ready.
Keep a ladle ready, which can help you press and flip the tikla.
Once the girdle is warm, put the roti on it. You can put as many rotis as you like, as long as there is place for them to be flipped and not bang into each other and break.
Once the girdle down side is semi cooked (see video), flip it.
Add ghee to the top and to the sides (see video)
Poke holes with the same spoon. Do so gently. It just needs some air perforation and does not need to go all the way through totally.
Keep pressing and flipping.
Do so till both sides are caramel brown.
At this point it will be soft. It will harden a little more when it cools down.
Blot on a kitchen towel.
Keep cleaning your girdle intermittently, before cooking another lot, otherwise the left over oil will smoke and char your tikla.
Serve hot, with mirchi (green chilly) ka or nimbu (lemon) ka achaar (pickle)
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