Mixed Seeds Chikki is an Indian style bar made with mixed seeds. It’s sweetened with jaggery and you can optionally add cardamom and nutmeg for extra flavour.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2013.
During the winter months, my Mum would always prepare different variations of chikki – a brittle that is commonly made with jaggery (unrefined sugar) and nuts.
Particularly in January to coincide with Makarsakranti, Indian kitchens are filled with soft crushed peanut chikki , til chikki , mamra na ladwa and mixed nut chikki .
In this recipe, I have used a mix of seeds such as sunflower seeds, pumpkin seeds, sesame seeds and linseeds. The seeds are first toasted to release flavour then mixed with melted jaggery and ghee. The mixture is set and cut into bars.
ingredients
- Mixed Seeds = sesame seeds, pumpkin seeds, sunflower seeds & linseeds
- Jaggery – grated
- Cardamom powder or seeds
- Nutmeg powder
- Ghee
Hayley’s tips
Make sure you use a heavy bottomed pan. Ensure the heat isn’t too high as jaggery burns easily.
Storage
Store mixed seeds chikki in an airtight container at room temperature. They keep well for 1-2 weeks.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Mixed Seeds Jaggery Chikki
Equipment
- 1 pan
- 1 Grinder optional
Ingredients
- ½ cup sesame seeds
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 4 tablespoon linseed seeds flaxseeds
- 1 cup jaggery grated
- 2 tablespoon ghee
- ½ teaspoon cardamom powder elaichi
- ¼ teaspoon nutmeg powder jaiphal
Instructions
- In a heavy bottomed pan, roast all the seeds on the lowest heat until they smell toasted. This can take 5-10 minutes.
- Set aside to cool.
- Take 3/4 of the seeds and crush coarsely in a blender. Leave the other quarter whole.
- In a heavy bottom pan, heat ghee and add jaggery.
- Keep stirring the mixture until jaggery is completely melted. Keep the heat low and cook the jaggery just for 1 minutes or until bubbles appear on the top.
- Now add cardamom powder and nutmeg powder and all the seeds.
- Mix well.
- Spread evenly on a greased tray or on a smooth surface and roll it using rolling pin.
- Cut into your desired shape whilst the mixture is still warm.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mixed Seeds Jaggery Chikki
Equipment
- 1 pan
- 1 Grinder optional
Ingredients
- ½ cup sesame seeds
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 4 tablespoon linseed seeds flaxseeds
- 1 cup jaggery grated
- 2 tablespoon ghee
- ½ teaspoon cardamom powder elaichi
- ¼ teaspoon nutmeg powder jaiphal
Instructions
- In a heavy bottomed pan, roast all the seeds on the lowest heat until they smell toasted. This can take 5-10 minutes.
- Set aside to cool.
- Take 3/4 of the seeds and crush coarsely in a blender. Leave the other quarter whole.
- In a heavy bottom pan, heat ghee and add jaggery.
- Keep stirring the mixture until jaggery is completely melted. Keep the heat low and cook the jaggery just for 1 minutes or until bubbles appear on the top.
- Now add cardamom powder and nutmeg powder and all the seeds.
- Mix well.
- Spread evenly on a greased tray or on a smooth surface and roll it using rolling pin.
- Cut into your desired shape whilst the mixture is still warm.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Besan roti, also known as chickpea flour roti, is a flatbread from Indian cuisine. It is made primarily from besan flour (or gram flour) and is a staple in many households, especially in northern India.
What Is Besan Roti?
Besan roti, also referred to as besan masala roti or missi roti , is a type of Indian bread using a mix of whole wheat flour and chickpea flour.
In contrast to typical rotis , the inclusion of chickpea flour gives besan roti its characteristic golden brown colour and slightly nutty flavour. It also has added spices so is known as besan masala roti, similarly to Masala Laccha Paratha , Masala Puri or Masala Bhakhri .
Indian chickpea flour bread is commonly paired with flavourful side dishes like yogurt, pickles, or chutneys. It can also be served alongside dals, curries, or vegetables, making it a perfect side dish of your choice.
Ingredients notes
Be sure to check out the full recipe in the recipe card below.
The main ingredients for besan roti are simple and easily available.
- Besan (gram flour) I often make zucchini pancakes and savoury carrot pancakes using this flour.
- Whole wheat flour – also known as aata.
- Salt
- Carom seeds (ajwain, for added flavor and digestion)
- Coriander leaves or fenugreek leaves , finely chopped
- Green chilies , minced (optional for spice lovers)
- Red chili powder
- Turmeric powder
- Little oil for pliability
- Cup of water (warm, adjust to form a pliable dough)
Other Besan Recipes
- Besan Ladoo
- Gujarati Kadhi
- Onion Bhaji
Serving Suggestions
Besan roti can be enjoyed with a variety of accompaniments. Pair it with rajasthani cuisine classics, like gatte ki sabzi or kadhi, or serve with a refreshing yogurt dip . For a quick snack, roll it up with tomato ketchup or a tangy pickle such as keri no chundo .
Tips and Tricks for Perfect Besan Roti
- Dough Consistency: Use just the amount of water needed to form a pliable, non-sticky dough.
- Enhance Flavour: Add chopped green chillies, coriander leaves, or dried spices for extra taste.
- Avoid Overcooking: Ensure the roti is cooked until golden but not burnt; the right balance ensures soft texture and flavour.
- Gluten Allergy Alternative: Replace whole wheat flour entirely with gram flour for a gluten-free version.
Gluten-free Besan Roti
You can make this recipe entirely gluten-free without using the whole wheat flour. However, you will need to make a small change to the recipe.
Use very hot but not boiling water to knead the dough. This ensures the roti will remain soft once kneaded and cooked. That’s how I make my Bajra roti (Bajra Na Rotla).
You can add gluten-free plain flour (purpose flour) or oat flour instead of whole wheat flour.
You can also add boiled mashed potato to the flour whilst kneading the dough.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Besan Roti (chickpea flour flatbread)
Equipment
- 1 Bowl
- 1 Rolling Pin
- 1 Griddle roti tawa
Ingredients
- 1 cup besan chickpea flour
- 1 cup whole wheat flour chapatti aata
- 1 tablespoon red chilli powder lal Mirch
- 1 teaspoon turmeric powder haldi
- 1 teaspoon carom seeds ajwain
- 2 tablespoon freshly chopped coriander or methi
- 1 tablespoon salt
- 2 tablespoon oil for moin +extra for cooking
Instructions
- In a big and wide plate or large mixing bowl place all the ingredients plus 2 tablespoon oil.
- Mix everything by hand, then add water little by little and knead a pliable dough.
- Cover the dough with a clean damp cloth or kitchen towel and leave it to rest for 15 minutes.
- Divide the dough into equal portions and make round balls.
- Dust the flour on working surface, first roll one ball into the circle, about 6-inch circle.
- Heat griddle or tawa on a medium heat.
- Place the roti on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble.
- Turn the roti over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
- Flip it over one more time and, using the spatula and apply oil, carefully press down all over.
- Turn over again and repeat on the other side until you have the desired crispiness.
- Keep each roti warm, while you repeat to cook them all.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2018.
