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.
Dry roast oats in a non-stick pan for 1-2 minutes. Transfer into a mixer jar and grind into a coarse powder. Transfer the ground oats into a bowl.
Add wheat flour, nachani flour, carom seeds, soda bicarbonate, salt, 1 tbsp oil and enough water and knead into a dough.
Preheat the oven at 180° C.
Divide dough into equal portions and shape them into balls. Dust each ball with little dry flour and roll out into a roti. Brush 1 tbsp oil over each roti with the help of a brush and sprinkle chaat masala over it. Cut the roti into small diamonds.
Grease a baking tray with a little oil and arrange the diamonds (namkeen pare) over it. Bake in a preheated oven for 10-12 minutes.
Remove from the oven, cool and store in a glass jar.
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