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.
Ingredients for Palak Tikki With Soya Granules Recipe
Spinach leaves blanched 1 medium bunch
Soya granules soaked and drained 1 cup
Green chillies chopped 3-4
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Salt to taste
Roasted cumin powder 1 teaspoon
Kashmiri red chilli powder 1/2 teaspoon
Potatoes boiled and grated 4 large
Onion finely chopped 1 medium
Fresh bread crumbs 1/2 cup
Oil to shallow fry
Grind together the green chillies, garlic paste, ginger paste and blanched spinach in a mixer. Add the soy granules, salt, roasted cumin powder and red chilli powder and continue to grind.
Place the potatoes in a bowl, add the ground mixture along with onion and breadcrumbs and mix well. Heat a little oil in a non-stick pan. Divide the mixture into equal portions and shape each of them into tikkis.
Place the tikkis, a few at a time, on the pan and cook over medium heat till evenly golden brown on both sides.
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