History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Put gram flour, salt, 2 tsps red chilli powder and asafoetida into a bowl and mix. Add 1 cup water and whisk to make a smooth batter.
Heat a deep non-stick pan, add gram flour batter and cook, stirring continuously to avoid forming any lumps. Cook till the mixture thickens. Add 1 tbsp water and continue to cook for 20-25 minutes, stirring occasionally, to get a smooth consistency.
Heat 1 tbsp oil in another deep non-stick pan, add cumin seeds and onion and sauté till translucent. Add ginger-garlic paste and mix well. Add tomato, green chilli, remaining red chilli powder and tomato puree and mix well. Cover and cook for 5-7 minutes.
Grease a barfi tray with oil, pour gram flour mixture into it and let it set at room temperature, then cut into small cubes.
Heat sufficient oil in another non-stick pan, shallow-fry besan tikkas in it, turning sides, till brown.
Add salt and fried besan tikkas, garam masala powder to the second pan with the masala and mix well. Cook for 2-3 minutes.
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