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.
To make the dough take atta, one tablespoon oil, salt and water to make a soft dough. Cover and set it aside for fifteen minutes. Divide the dough into eight equal balls.
Heat one tablespoon oil in a non-stick pan. Add tofu, cumin powder, red chilli powder and salt and mix well. Add coriander leaves and mix well.
Remove and set aside to cool. Divide into eight equal portionsRoll out each portion of the dough into a small puri, place one portion of tofu stuffing in the center, gather in the edges and roll out into a ball.
Further roll into a parantha. Similarly make the remaining paranthas. Heat a non-stick tawa. Place a parantha on it and roast for half a minute. Flip and put some oil on the upper side.
Flip again and put some oil on the other side too. Continue to roast till both the sides are evenly lightly browned. Serve hot.
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