Name: Tikri recipe by naveen baid at BetterButter
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: Gram flour - 1cup; Urad flour - half cup; Red chili pwd - as per taste; Salt - as per taste; Papad khar - less than half tsp; Cumin seeds - half tsp; Water - as per need (about half cup); Ghee - for spreading; Oil - for kneading

ABOUT Tikri RECIPE

This dish is from Rajasthan, you will find this recipe in mostly every marwadi's home. Mine too favorite..learnt from my maternal aunt - elder masisa. Same dough - 3 dish, dough known as loyia, if we roll it thin than papad, if we roll it little bit thick than Tikri.

Ingredients Serving: 4

Gram flour - 1cup
Urad flour - half cup
Red chili pwd - as per taste
Salt - as per taste
Papad khar - less than half tsp
Cumin seeds - half tsp
Water - as per need (about half cup)
Ghee - for spreading
Oil - for kneading

Instructions

Mix all the ingredient and knead into a tight dough.
Now spread oil on chakla n on your palm, roll n press n again roll n press dough till 5-10 minutes, so it becomes smooth.
Now finally roll the dough with the help of palm, cut equal piece from dough.
Roll each piece in round shape, little bit thick and smaller than chapati or papad.
Keep all tikris under fan till it becomes dry from both side.
Now heat tawa on medium flame, put one tikri on hot tawa cook little bit from both side, than cook it from both side on direct stove.
After cook, spread ghee in good quantity (not too much or less) on tikri, serve it!!

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