How to make Tikkar Parantha - SK Khazana -
You can trace the origins of this masala paratha to Rajasthan
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cornmeal (मकई का आटा), Whole wheat flour (atta) (आटा)
Cuisine : Rajasthani, Indian
Course : Breads
For more recipes related to Tikkar Parantha - SK Khazana checkout Makkai Di Roti, Makki Di Roti, Makki di Roti - SK Khazana. You can also find more Breads recipes like Tricolour topping Jowar Bhakri with Thecha Corn Bread Garlic Bread Sticks
Tikkar Parantha - SK Khazana Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Tikkar Parantha - SK Khazana Recipe
Cornmeal 1/2 cup
Whole wheat flour (atta) 1/2 cup + for dusting cup
Gram flour (besan) 1/2 cup
Onion chopped + sprinkling 1 medium
Tomato chopped + sprinkling 1 medium
Fresh coriander leaves chopped 1 1/2 tablespoons
Ginger-green chilli paste 1 teaspoon
Garlic cloves chopped 4-5
Turmeric powder 1/4 teaspoon
Salt to taste
Ghee 1/4 teaspoon + for cooking
Green chutney to serve
Method
Step 1
You can trace the origins of this masala paratha to Rajasthan
Step 2
Cover with a damp muslin cloth and rest the dough for 15 minutes.
Step 3
Divide the dough into equal portions and roll them into balls.
Step 4
Dust a little flour on the worktop, flatten each dough ball and roll into a paratha.
Step 5
Heat a non-stick tawa, place each paratha on it, sprinkle a little onion and little tomato and press them gently and cook till the base is light golden.
Step 6
Flip and apply a little ghee on top and cook for 1 minute. Flip and apply ghee and cook for 1 minute. Cook turning sides till both sides are evenly golden.
Step 7
Keep the paranthe on serving plates and serve hot with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
