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.
1.To prepare dough, take flour in a bowl. Add some sambhar puree and knead into a dough. Add salt and knead into a soft dough.
2.Heat a non-stick tawa.
Divide the dough into equal portions and shape them into balls.
Dust the worktop with some flour and roll out few balls to make a thick disc. Spread some ghee on top of each disc and fold the disc into half. Spread some more ghee and again fold into half to make triangle shape. Roll it out to make a triangle shape parantha.
Place the triangle parantha on hot tawa and roast from both sides till golden specks appear.
To make lachcha parantha, dust the worktop with some flour and roll out remaining balls to a long sheet. Spread some ghee on top, fold into zig-zag and twist in to make a circle. Roll it out to make a lachcha parantha.
Roast the lachcha paranthas on hot tawa from both sides till golden specks appear.
Spread some more ghee on roasted paranthas and serve hot with carrot yogurt and spinach yogurt.
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