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.
Heat water in a non-stick pan. Mix together millet flour, bhuna masala, green chilli and salt in a bowl. Knead small portions, at a time, with a little hot water. Heat a non-stick tawa.
Grease a plastic sheet with ghee. Take a small portion of the kneaded dough and shape it into a ball. Place it on one half of the sheet, fold the remaining half over the ball, flatten it to make a small roti.
Place the roti on the tawa. Cook the roti, turning sides, applying a little ghee till both sides are evenly golden. Similarly, make all the rotis. Serve hot.
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