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.
Mix together wheat flour, crushed rajma, tomato purée, onion, soya flour, dried pomegranate seeds , green chilli, red chilli powder, cumin powder and salt in a bowl. Add sufficient water and knead into a soft dough. Apply 1 tsp ghee to the dough, cover and rest for 15 minutes.
Heat a non-stick tawa. Divide the dough into equal portions and roll each into a ball. Dust each ball with a little dry flour and roll into a roti as thin as possible
Spread a little ghee over the roti and fold from all four sides to make a square parantha.
Place each parantha on the tawa and cook for 1 minute. Flip over, apply a little ghee and flip again. Apply a little ghee on other side too and cook, turning sides, till both sides are evenly golden.
Transfer onto a serving plate and serve hot with Cheesy Anda Bhurji.
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