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Indian

Rajasthani Tikkar

Tikkar is a thick Rajasthani flatbread of wheat and gram flour, studded with onion and green chilli.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Rajasthani Tikkar

35 mintotal

Prep 15 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes mincing onion finely, kneading a stiff dough, and slow-roasting the thick tikkar.

Method

  1. In a wide bowl, mix the whole wheat flour, gram flour, minced onions, green chillies, coriander, red chilli powder, coriander powder, and salt.

  2. Add the melted ghee and rub it into the dry mixture. Add warm water gradually to make a stiff, tight dough; do not over-knead.

  3. Divide the dough into large balls. Roll one into a thick 6-inch disc; uneven edges are fine.

  4. Heat a tawa on medium-low. Place the tikkar on it and cook the first side until light brown spots appear.

  5. Flip, brush the top with ghee, and roast patiently on low heat until both sides are deep golden and crisp.

How to tell it's done

Tikkar should be thick, rustic, crisp outside, and savory with onion and besan.

Getting it right

Tip

Gram flour makes the dough sticky, so oil your palms lightly while kneading and keep the dough firm.

What to serve it with

Serve hot with lahsun ki chutney, chilled curd, panchmel dal, or pickle.

Common mistakes

The tikkar cracks apart when rolled.
Rest the dough ten minutes after kneading and roll it thick. Gram flour has no gluten, so this dough is naturally crumbly — a thin tikkar simply falls apart, which is why the recipe asks for a thick disc.
It is burnt outside and raw inside.
Low heat and patience. A thick flatbread on a hot tawa colours long before the middle cooks; tikkar is roasted slowly, not seared.

Substitutions

  • Bajra or maize flour can replace part of the wheat for the coarser village version. Oil works in place of ghee in the dough, though the ghee brushed on at the end is what gives tikkar its flavour. Grated garlic or ajwain can go into the dough — both are common in Rajasthani kitchens.

Storing and reheating

Keeps a day wrapped in a cloth and is good cold, which is why it travels. Reheat on a tawa with a little ghee. The dough does not keep — the onion releases water and it goes sticky within a few hours.