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Masala Tikadia

Just make sure you serve masala tikadia immediately after cooking to ensure the best texture and maximum flavour.


  • Whole wheat flour (atta) (1 cup)
  • Salt to taste (1 tbsp)
  • Desi ghee (2 tbsp)
  • Cumin seeds (jeera), crushed (1 tsp)
  • MTR Lal Mirch Red Chilli Powder (1 tsp)


  • In a paraat, combine atta and salt and knead into soft dough using sufficient water.
  • Divide the dough into 5 equal portions. Keep it aside.
  • Roll out each portion of the dough into a circle with approx. 6-inch diameter.
  • Smear a little ghee and sprinkle jeera and MTR Lal Mirch Red Chilli Powder over it.
  • Fold the tikadia and roll it like a cylinder. Press a little with your fingers when doing so.
  • Again, roll out each portion into a circle, this time of about 5-inch diameter.
  • Cook the tikadias on a hot tawa using a little ghee to cook until both sides turn golden brown.
  • Repeat for the remaining dough circles and serve hot.