Masala Tikadia Recipe: Step By Step Instructions

We still have a bit of winter. So it is still legit to eat things like Parathas and Makhanis and suchlike. But this recipe? As winter friendly as it seems, it is just as cooling for the body so if you make at on the brink of winter slipping into summer, I won't chide you. But do make this. The man is so thrilled with these little spice crusted baby parathas that he plans to keep these in his cafe some day.

I have no clue how tikadias will fit in with brownies and peanut butter cookies but well, we will leave those questions for the man.

Masala Tikadias. By Tarla Dalal. Step by step instructions and photos by me. Feedback by the man. And most definitely made by you.

Name: Masala Tikadia

Prep Time: 30 minutes

Cooking Time: 10 minutes

Recipe Source: Tarla Dalal

Serves: 2 greedy people

You need:

2 cups whole wheat flour / gehun atta

2 tbsp cumin / jeera seeds, roasted, ground to powder

3 tsp red chilli powder (use Tikha Lal - Kuti Lal will make you want to dive mouth open, face down into sugar syrup)

4 tbsp fresh cow's ghee

Salt to taste

Ghee to fry

Water

How To Make It:

- Dry roast the cumin seeds in a kadhai.

- Now pound them to a powder with the red chilli powder. I do this so the jeera aroma can completely infuse the chilli powder too.

- This is what you will have.

- Now add ghee to this. Keep aside.

- Meanwhile, take some flour into a bowl. Add a dash of salt.

- With some water, roll it into a smooth, pliable and soft dough.

- Divide the dough into equal parts.

- Roll out each part into a thin chapatti.

- Now, spread some of the ghee jeera red chilli mixture on one chapatti.

- Sandwich the masala between the first & second chapatti.

- Spread masala on the second chapatti.

- Continuing similarly, make a several decker sandwich of the masalas and chapattis.

- Now carefully roll them up like a cigar. Few leaks will happen, do not panic. Lick it up if you have to.

- Now cut up the cigar into rounds. Like large bhakarwadis.

- Here's a single round. Put some ghee on a rolling surface and start rolling it out carefully.

- This is what you will have.

- This is what you will have after each round has been rolled out. Shallow fry the rounds on a tawa on both sides until the chapatti rounds are cooked.

- Serve hot with a nice Tadkewali Dal. Stick to yellow dal for this recipe because if you choose a dal with a very dominating flavour of it's own, the tikadia flavour will not come through.

- Serve with a slather of ghee.