How to make Tikkar Parantha - SK Khazana -

You can trace the origins of this masala paratha to Rajasthan

Sanjeev Kapoor

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

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


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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MasterChef Sanjeev Kapoor

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 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.