How to make Tikhat Purya - A spicy puree perferably eaten with amras.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) , Red chilli powder

Cuisine : Maharashtrian

Course : Breads

Tikhat Purya Recipe Card

Tikhat Purya

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Tikhat Purya checkout Puri, Aloo Parantha. You can also find more Breads recipes like Keema Parantha, Pesto Garlic Bread With Cheese, Rice Chapati, Vegetable Thepla.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Tikhat Purya Recipe

  • Whole wheat flour (atta) 1 1/2 cups

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Semolina (rawa/suji) 1/2 cup

  • Turmeric powder 1/4

  • Cumin seeds 1 teaspoon

  • Ghee 2 tablespoons

  • Oil to deep fry


Step 1

Mix wheat flour and salt.Sieve.

Step 2

Add rawa, red chilli powder, turmeric powder, cumin seeds and ghee.Mix well.

Step 3

Add sufficient water to make a stiff dough.Knead well and then keep it under a wet cloth for thirty minutes.

Step 4

Divide the dough into small equal portions.Form them into round balls.

Step 5

Roll out each portion into thin round puris.heat sufficient oil in a kadai till moderately hot.

Step 6

Deep-fry the puris until golden brown in colour and nicely puffed.Drain onto an absorbent paper and serve hot.