Tikri | How to make Tikri

By naveen baid  |  3rd Oct 2016  |  
4.7 from 3 reviews Rate It!
  • Tikri, How to make Tikri
  • Prep Time


  • Cook Time


  • Serves





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.

Tikri is a delicious dish which is liked by people of all age groups. Tikri by naveen baid has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Tikri at many restaurants and you can also prepare this at home. This authentic and mouthwatering Tikri takes 30 minutes for the preparation and 5 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Tikri is a good option for you. The flavour of Tikri is tempting and you will enjoy each bite of this. Try this Tikri on weekends and impress your family and friends. You can comment and rate the Tikri recipe on the page below.


Ingredients to make Tikri

  • 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

How to make Tikri

  1. Mix all the ingredient and knead into a tight dough.
  2. 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.
  3. Now finally roll the dough with the help of palm, cut equal piece from dough.
  4. Roll each piece in round shape, little bit thick and smaller than chapati or papad.
  5. Keep all tikris under fan till it becomes dry from both side.
  6. 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.
  7. After cook, spread ghee in good quantity (not too much or less) on tikri, serve it!!

My Tip:

Can make papad from same dough, just roll them thin, or the dough is known as loyia, can taste uncooked dough - its tasty but not eat much , can cause stomach pain.

Reviews for Tikri (3)

Latha Nair2 years ago

with what we take these? any cutney,or anything?

Ananya Mohanty2 years ago


naveen baid2 years ago


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