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jowar pyaaz tikkad recipe | diabetes and kidney friendly pyaaz tamatar tikkar | gluten free tikkad

jowar pyaaz tikkad recipe | diabetes and kidney friendly pyaaz tamatar tikkar | gluten free tikkad | with 27 amazing images.



jowar pyaaz tikkad recipe is a protein-packed and flavorful flatbread perfect for a quick and satisfying meal. Learn how to make jowar pyaaz tikkad recipe | diabetes and kidney friendly pyaaz tamatar tikkar | gluten free tikkad |

This diabetes and kidney friendly pyaaz tamatar tikkar is a traditional Indian recipe that is nutritious and has gluten-free qualities of jowar flour (sorghum flour) combined with the savory flavors of onions and spices. The star of the show is a zesty onion filling, traditionally seasoned with ginger, garlic and green chillies for a touch of heat.

The dough is rolled out thin, generously topped with the onion mixture, and then cooked on a griddle until golden brown and crispy. jowar pyaaz tikkad is a delicious way to enjoy the health benefits of jowarand the comfort of a savory flatbread.

This gluten-free jowar pyaaz tikkad is not only a delicious and satisfying dish but also a nutritious option rich in fiber, protein, and essential vitamins and minerals. Enjoy it hot with a side of yogurt or chutneys for a wholesome and flavorful meal.

pro tips to make jowar pyaaz tikkad: 1. You can also add finely chopped capsicum in the topping to make this recipe. 2. Instead of nachni flour you can also use bajra flour for the dough. 3. You can also cook this paratha on an open flame for the tandoor effect.

Enjoy jowar pyaaz tikkad recipe | diabetes and kidney friendly pyaaz tamatar tikkar | gluten free tikkad | with detailed step by step photos.

Jowar Pyaaz Tikkad

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Jowar Pyaaz Tikkad recipe - How to make Jowar Pyaaz Tikkad

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 tikkads
Show me for tikkads

Ingredients


For The Dough
3/4 cup jowar (white millet) flour
1/4 cup ragi (nachni / red millet) flour
1/8 tsp salt
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp ghee for cooking

For The Topping
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)

Method
For jowar pyaaz tikkad
    For jowar pyaaz tikkad
  1. To make jowar pyaaz tikkad recipe, divide the topping into 4 equal portions.
  2. Combine all the dough ingredients together in a deep bowl and knead into a soft dough using ½ cup of water.
  3. Divide the dough into 4 equal portions. Roll out each portion of the dough into 4 inch diameter paratha.
  4. Place 1 portion of prepared topping on the paratha and press it gently.
  5. Heat a non-stick tava and cook each paratha on a medium flame using ½ tsp ghee on both the sides.
  6. Serve jowar pyaaz tikkad hot.
Nutrient values (Abbrv) per tikkad
Energy123 cal
Protein2.8 g
Carbohydrates21.2 g
Fiber3 g
Fat3 g
Cholesterol0 mg
Sodium100.8 mg
Jowar Pyaaz Tikkad recipe with step by step photos

like jowar pyaaz tikkad recipe
    like jowar pyaaz tikkad recipe
  1. jowar pyaaz tikkad recipe | diabetes and kidney friendly pyaaz tamatar tikkar | gluten free tikkad | then do try other helathy roti recipes also:

what is jowar pyaaz tikkad made of?
    what is jowar pyaaz tikkad made of?
  1. See the below image of list of ingredients for making jowar pyaaz tikkad recipe.

how to make the topping
    how to make the topping
  1. In a small bowl, add ¼ cup finely chopped onions. Finely chopping the onions distributes their flavor more evenly throughout the filling, ensuring each bite has a nice oniony taste.
  2. Add ¼ cup finely chopped tomatoes. Tomatoes add a juicy element to the tikkad, which can be especially helpful when using jowar flour, which can be slightly dry compared to wheat flour.
  3. Add 1 tsp finely chopped ginger (adrak). Ginger has a pungent flavor that can add a bit of a bite to the tikkad.
  4. Add 1 tsp finely chopped garlic (lehsun). Finely chopped garlic distributes evenly throughout the filling, adding a slight textural difference.
  5. Add 1 tsp finely chopped green chillies. The finely chopped texture distributes the capsaicin throughout the dish, ensuring a spicy bite in every mouthful.
  6. Add 1 tbsp finely chopped coriander (dhania). Chopping the coriander finely distributes these little bits of freshness throughout each bite.
  7. Mix well and keep aside.
  8. Divide the topping into 4 equal portions.

how to make the dough
    how to make the dough
  1. In a deep bowl, add ¾ cup jowar (white millet) flour. Jowar flour is the main ingredient that forms the base of the flatbread in jowar pyaaz tikkad.
  2. Add ¼ cup ragi (nachni / red millet) flour. Nachni flour is a rich source of protein, fiber, and calcium, which can boost the nutritional profile of the tikkad.
  3. Add a pinch of turmeric powder (haldi). 
  4. Add ½ tsp chilli powder. The primary function of chilli powder is to bring heat to the dish. The amount used can be adjusted based on your preference for spiciness.
  5. Add 2 tsp coriander-cumin seeds (dhania-jeera) powder. Coriander cumin seeds powder enhances the overall flavor profile of the jowar pyaaz tikkad.
  6. Add 1/8 tsp salt.
  7. Add ½ cup water.
  8. Knead into a soft dough.
  9. Divide the dough into 4 equal portions.

how to make jowar pyaaz tikkad
    how to make jowar pyaaz tikkad
  1. Place a portion of the dough on a clean, dry surface.
  2. Roll out each portion of the dough into 4 inch diameter paratha using little jowar flour for rolling.
  3. Place 1 portion of prepared topping on the paratha.
  4. Press it gently.
  5. Heat a non-stick tava and place the rolled roti over it.
  6. Using ½ tsp ghee on both the sides.
     
  7. Cook each paratha on a medium flame.
  8. Serve jowar pyaaz tikkad recipe | diabetes and kidney friendly pyaaz tamatar tikkar | gluten free tikkad | hot.

pro tips to make kodri and moong basanti pulao
    pro tips to make kodri and moong basanti pulao
  1. You can also add finely chopped capsicum in the topping to make this recipe.
  2. Instead of nachni flour you can also use bajra flour for the dough.
  3. You can also cook this paratha on an open flame for the tandoor effect.

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