Top 5 Indian foods which are not Indian at all!

We all are people who enjoy our Indian cuisine no matter how many Burger outlets start nearby. The Indian food is unique when it comes to flavours, aroma and its vibes; but what if the delicious Indian meal that we all enjoy so much is actually not Indian? Here is a list of top 5 Indian foods that are bound to break your heart-

  • The all famous ‘Samosa’-

samosa

Yes, ‘Samosas’ it is; that too at the top of the list of these 5 Indian foods! ‘Originally called ‘samosa’, the Indian delicious potato filled spicy savoury travels all the way from the Middle East. It was introduced in India during the 13th or 14th century through Middle Eastern traders.

  • The succulent ‘Gulab Jamuns’-

gulab jamun

This sweet party in our mouths is not Indian either! Originally known as ‘luqmat al qadi’, our sweet dough balls called ‘Gulab jamuns’ in India are actually from the beautiful Meditteranean cities like Persia. It was originally deep fried and then soaked in honey syrup and sprinkled with sugar, while we Indians modified it and adopted it as ‘Gulab Jamuns’.

  • Spicy ‘Vindaloo’-

vindaloo

This spicy meat curry is born with Portuguese roots and is usually made with pork, chicken or beef. Known originally as ‘carne de vinha d’alhos’, this yummy hot dish is actually made with pork, wine (vin), and garlic (alhos); hence the name ‘vinha d’ alhos’. We Indians have further modified it with by adding potatoes and hence the name vindaloo (aloo means potato) became one of the top 5 Indian foods in this list.

  • The compulsory evening ‘chaai’

chai

Tea was originally used as a medicinal drink in China, which was later adopted and enjoyed by the Britons. Thanks to the British colonizers, we now have the habit of drinking tea quite often during a day. While they drank a strong cup of tea with no milk, we Indians made it more flavourful by adding milk, sugar and at times even spices like cardamom.

  • The all-rounder ‘rajma chawal’ –

indian foods

The ‘rajma’ (kidney) bean is bought from Central Mexico and Guatemala. The Mexicans love spice and hence they boiled the kidney beans and added spices to it. We Indians borrowed it and modified it into a delicious and nutritious dish and hence this is one among the top 5 Indian foods which are not Indian.

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Crispy and crunchy Namak para

Ingredients required:
Maida/All-purpose flour – 1 cup
Ghee – 1 tbsp
Salt to taste
Ajwain(carom seeds) – 2 tsp
Chilled/cold water to knead the dough
Oil for deep frying

How to make namak para:
1. Add flour, ajwain, salt, and ghee in a wide bowl. Mix with your fingertips until all ingredients combine and resemble a breadcrumb-like texture.
2. Gradually add chilled water and mix until you get a soft and smooth dough. Keep aside covered for about 15 minutes.
3. Meanwhile, heat oil in a wide pan for deep frying.
4. Divide the dough into equal portions.
5. Take a portion and roll it into a thin circle. Dust flour as and when needed. Roll it as thin as possible.
6. Using the cutter(you can use your pizza cutter or a simple knife, too), cut first vertically, then horizontally to form small diamonds. Carefully separate them and make them ready.
7. To check if the oil is at the correct temperature, first pinch a tiny portion of dough, and add it to the oil if it rises to the top immediately, then the oil is at the correct temperature…else heat the oil for a few more seconds. Now gently gather the diamonds and drop them sprinkled.
8. Cook on medium-low flame and flip them for even cooking. Deep fry till golden brown and drain in tissue paper to absorb the excess oil. Repeat the process for the remaining dough.
9. Drain them on kitchen tissue paper and allow them to cool. Once cooled completely, store in an airtight container.