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.
Grind half of the chillies, ginger to a fine paste with sufficient water.Grind remaining chillies to a fine paste with sufficient water.
Mix together whole wheat flour, ginger- green chilli paste, cabbage, carrots, salt and two tablespoons oil. Add sufficient water and knead into soft dough. Divide the mixture into small portions and roll out into thin roti.
Roast the rotis on tawa till three fourth done. Mix potatoes, cauliflower, green peas, garam masala, salt in a bowl. Divide into small portion and shape into rolls.
Heat remaining oil in a non stick pan. Shallow fry the rolls till golden brown in colour. Apply green chutney evenly on the chapati.
Place the prepared roll in the centre and roll. Heat butter in a non stick pan and roast the frankie for two to three minutes on both sides. Cut into small pieces and serve hot.
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