Aloo Pyaaz Sabzi and Tikkad ~ Rich Rajasthani Recipes with Neeta Lodha

by on January 15, 2012

A perfect homemaker, a lovely hostess and a beautiful woman, there was much to learn from Mrs. Neeta Lodha. She also shared with us some of her favourite Rajasthani recipes while we enjoyed a wholesome meal at her Haveli in Ajmer, Rajasthan. A traditional favourite in the state of Rajasthan, “Aloo pyaaz sabzi with tikkad” is a combination of potatoes and onions with tava roasted rotis – a preparation that is popular during weddings and feasts.


Neeta Lodha from Ajmer

For the Aloo-Pyaaz Subzi

  • Potatoes – ½ kg
  • Onions – ½ kg
  • Garlic – 7-8 cloves
  • Green chillies – 2
  • Ginger – 1 inch piece
  • Tomatoes – ½ kg
  • Cumin seeds – 1 heaped tsp
  • Bay leaves – 2
  • Asafoetida powder – ¼ tsp
  • Chilli powder – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Garam Masala – ¼ tsp
  • Yogurt – 250 ml, beaten
  • Fresh cream – ½ cup
  • Coriander leaves – for garnishing
  • Ghee – 3 tbsps, and for deep frying
  • Salt – to taste


1. Peel and wash the potatoes and ¼ kg onions, slice them into lengthwise bits and set aside.
2. Grind the tomatoes into a fine puree and set aside.
3. Grind the remaining onions and garlic into a fine paste & set aside.
4. Grind the green chillies and ginger into a fine paste & set aside.
5. Heat ghee for deep frying in a pan, add the potatoes & onions, a few at a time, and deep fry until golden. Remove on an absorbent paper and set aside.
6. Heat 3 tbsps ghee in a pan and add the cumin, asafoetida and bay leaves.
7. Add the onion-garlic paste and sauté until the aroma rises and the raw smell disappears.
8. Now add the chillies-ginger paste and the remaining spices and sauté for a few minutes.
9. Add the tomato puree & cook until well cooked. Add the yogurt & cream and sauté until the ghee
10. Add the fried potatoes and onions and cook for a few minutes.
11. Take off flame & garnish with chopped coriander leaves.
Serve hot with Parathas known as Tikkads in Rajasthan


Aloo pyaaz sabzi with tikkad

For the Tikkad

  • Wheat flour (coarsely ground) – 4 cups
  • (In most shops of Rajasthan, you can ask for ‘baati ka aata’ and you will get coarsely ground wheat flour. If using fine flour, then use 3 cups wheat flour, ½ cup semolina and ½ cup bengal gram flour)
  • Fennel seed powder (saunf) – 1 tbsp
  • Coriander seed powder – 1 tbsp
  • Ghee – 2 tbsps, and for shallow frying
  • Milk – 1 cup, for kneading the dough
  • Salt – to taste


1. Mix all the ingredients and knead into a soft dough. Add more milk if necessary.
2. Roll into 6 inches thick rotis & shallow fry on both sides until well done.
3. Serve with the Aloo-Pyaaz subzi.


Aloo Pyaaz sabzi with Tikkad - Rajasthani dish


This recipe was first featured in Soul Food and Soul Mates – a column in Harmony Magazine. Part-1 of this post is the interview with Neeta & Sumthimal Lodha from Rajasthan.


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{ 1 comment… read it below or add one }

Rajni jain January 20, 2017 at 6:18 pm

Thnx a lott …. I tried it n really happy that I got this recipe so easily here …yummy n most important my hubby is happy …


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