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.
Wheat flour (atta) kneaded into a dough 2 cups + f
Scraped fresh coconut 1 1/2 cups
Semolina (suji) 1 1/2 tablespoons
Nutmeg powder a pinch
Green cardamom powder a pinch
Sugar 1 cup
Cashewnuts crushed 8-10
Almonds crushed 8-10
Raisins 2 tablespoons
Ghee 4 tsps + for cooking
Mix together coconut, semolina, nutmeg powder, green cardamom powder, sugar, cashewnuts, almonds and raisins in a bowl.
Divide the dough into equal portions, roll into balls, dust each ball with dry flour and further roll into a roti.
Apply 1 tsp ghee on each roti, spread some coconut filling in the centre and fold the roti from all four sides.
Dust each roti with some dry flour and roll into a parantha.
Heat a non-stick tawa. Place one parantha at a time, on it and cook for a minute. Flip, apply a little ghee and flip again. Apply some ghee on the other side too and cook, flipping sides, till evenly golden on both sides.
Cut into wedges, place on a serving plate and serve hot.
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