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.
Left over cooked vegetable ( preferably dry) 1 cup
Onion 1 medium
Mint a few sprigs
Wheat flour 2 cups
Roasted coriander seeds 1 tablespoon
Dried pomegranate seeds (anardana) 1 teaspoon
Ghee 4 1/2 tablespoons
Oil for cooking
Finely chop onion and mint leaves. Place the vegetable residue in bowl, add onion, wheat flour, roasted coriander seeds, dried pomegranate seeds, mint leaves and knead into soft dough with enough water. Apply ½ tsp ghee to the dough and keep aside.
Heat oil on a non stick tawa. Divide the dough into 4 portions and roll out each portion into round roti. Apply 1 tsp ghee, sprinkle little wheat flour over it. Fold the parantha from all four sides and shape into a square. Further roll them out into para
Place a partantha on the tawa and cook, flipping sides, till evenly golden on both sides. Transfer onto a serving dish and serve.
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