Ingredients:
- Chakki ka atta (Whole wheat flour) sifted 4 Cups
- Namak (Salt) 1 tsp
- Ghee 1 & ¼ Cups
- Doodh (Milk) lukewarm 1 & ½ Cups or as required
- Badam (Almonds) grinded 2 tsp
- Pista (Pistachio) grinded 2 tsp
- Brown sugar powdered 1 tbs
- Darchini powder (Cinnamon powder) 1/3 tsp
- Kalonji (Nigella seeds) 1 tsp
- Til (Sesame seeds) ½ tbs
- Ajwain (Carom seeds) 1 pinch
- Zeera (Cumin seeds) 1 tbs
Directions:
In whole wheat flour,add salt and mix.
Add ghee and mix well until crumbled.
Gradually add lukewarm milk and knead until dough is formed.
Cover and let it rest for 30 minutes.
Take a dough,sprinkle dry flour and knead again and with the help of the cutter,divide the dough into four equal parts.
Plain Roghni Tikiya:
Take one dough,sprinkle flour and roll out dough with the help of the rolling pin.
With the help of the cuter cut into desired shapes & set aside.
Meethi Roghni Tikiya:
Take another dough and sprinkle dry flour and knead again.
Make a well in the center of the dough,add almonds,pistachio,brown sugar,cinnamon powder and knead well.
Roll out dough with the help of rolling pin and cut into desired shapes & set aside.
Kalonji & Till Roghni Tikiya:
Take another dough and sprinkle dry flour and knead again.
Make a well in the center of the dough,add nigella seeds,sesame seeds and knead well.
Roll out dough with the help of rolling pin and cut into desired shapes & set aside.
Zeera Roghni Tikiya:
Take another dough and sprinkle dry flour and knead again.
Make a well in the center of the dough,add carom seeds,cumin seeds and knead well.
Roll out dough with the help of rolling pin and cut into desired shapes & set aside.
Can be freeze in air-tight container for up to 2 weeks.
Heat griddle and cook on low flame from both sides until done & keep pressing in between.
Ajza:
- Chakki ka atta (Whole wheat flour) sifted 4 Cups
- Namak (Salt) 1 tsp
- Ghee 1 & ¼ Cups
- Doodh (Milk) lukewarm 1 & ½ Cups or as required
- Badam (Almonds) grinded 2 tsp
- Pista (Pistachio) grinded 2 tsp
- Brown sugar powdered 1 tbs
- Darchini powder (Cinnamon powder) 1/3 tsp
- Kalonji (Nigella seeds) 1 tsp
- Til (Sesame seeds) ½ tbs
- Ajwain (Carom seeds) 1 pinch
- Zeera (Cumin seeds) 1 tbs
Directions:
Chakki ka atta mein namak dal ker mix ker lein.
Ghee dal dein aur crumbled hunay tak ache tarhan mix ker lein.
Thora thora ker ka neem garam doodh shamil karein aur ghond ker dough tayyar ker lein.
Dhak dein aur 30 minutes kliya rakh dein.
Dough per atta chirak dein aur dubara ghond lein aur cutter ki madad sa dough ko char hisson mein divide ker lein.
Plain Roghni Tikiya:
Ek dough per atta chirak dein aur rolling pin ki madad sa bail lein.
Cutter ki madad sa desired shape mein cut ker lein & side per rakh dein.
Meethi Roghni Tikiya:
Ek aur dough lein aur atta chirak ker dubara ghond lein.
Dough ka bech mein garha bana lein aur badam,pista,brown sugar aur darchini powder dal ker ache tarhan ghond elin.
Rolling pin ki madad sa bail lein aur desired shapes mein cut ker lein & side per rakh dein.
Kalonji & Till Roghni Tikiya:
Ek aur dough lein aur atta chirak ker dubara ghond lein.
Dough ka bech mein garha bana lein,kalonji aur til dal ker dubara ghond lein.
Rolling pin ki madad sa bail lein aur desired shapes mein cut ker lein & side per rakh dein.
Zeera Roghni Tikiya:
Ek aur dough lein aur atta chirak ker dubara ghond lein.
Dough ka bech mein garha bana lein,ajwain aur zeera dal ker dubara ghond lein.
Rolling pin ki madad sa bail lein aur desired shapes mein cut ker lein & side per rakh dein.
Air-tight container mein rakh ker 2 weeks tak freeze ker saktay han.
Tawa garam karein aur dono sides sa halki ancch per paka lein aur bech bech mein press kertay rahein.
