Onion Tomato Tikkad
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Ingredients
| Ingredients | Quantity |
|---|---|
| corn flour (this is simply makkai ka aata, not the cornflour used as thickening agent) | ½ cup |
| whole wheat flour | 1/3 cup |
| onion, finely chopped | 1 |
| tomato, deseeded and finely chopped | 1 |
| cloves of garlic, finely chopped | 3 |
| ginger piece, finely chopped | 1 inch |
| green chilli, finely chopped (more if you like them hot!) | 1 |
| sprigs of coriander, finely chopped | 3-4 |
| asafoetida | A pinch |
| Salt | to taste |
| Ghee | for making the tikkad |
| Water | for kneading the dough |
Servings
| Serving | Makes ~8 |
|---|---|
| Preparation Time | 20 Mins |
| Cooking Time | 15 Mins |
Method
- 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!
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