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Tikadia | How to make Rajasthani Masala Tikadia

Tikadiya is a masala paratha from Rajasthan where the chapati is made with a mix of spice powders and cooked over a griddle. This is mostly served with a mild Rajasthani Dal or Gatta Sabzi.
Course Lunch Box, Main Dish
Cuisine Rajasthan
Keyword Masala Paratha
By Cook Method Stovetop
Occasion Lunch Box
By Diet Vegan
Dish Type Indian Flatbread
Author Srivalli


  • 1/2 cup Wheat Flour
  • Salt to taste
  • 3 tbsp Cooking Oil
  • 1/2 tsp Red Chilli powder
  • 1/2 tsp Cumin Powder / Jeera powder


  • Take the flour and salt in a bowl and knead to a soft pliable dough.
  • Pinch out equal sized balls and dust well before rolling to a 9 inch chapati.
  • Mix the red chili powder with cumin powder and a pinch of salt.
  • Apply all over the surface and sprinkle the spice powder over it.
  • Using your fingers, spread this evenly on the top.
  • Starting from one end, tightly roll inside.
  • Once you get a rope, cut into 1/2 inch circles.
  • Now, pile up each pinwheel over the other. Press down
  • Dust well and again roll into a chapati.
  • Heat a tawa and cook this on both sides with cooking oil/ghee.
  • If you want to keep this vegan, use just the oil.
  • Serve with Paneer Gatta
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