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.
Roughly chop onion, green chillies and ginger, place in a chopper and chop finely.
To make the filling, put cottage cheese, potatoes, chopped masala, red chilli powder, dried mango powder, asafoetida, turmeric powder, garam masala powder, chaat masala and salt in a bowl and mix well together.
Put refined flour, rice flour, white sesame seeds, black sesame seeds, little salt and soda bicarbonate in another bowl, add sufficient water and whisk to a thick batter.
Heat sufficient oil in kadai.
Stuff the chillies with the filling, dip them one by one in the batter and slide them into hot oil. Deep fry till light golden and crisp. Drain on absorbent paper and sprinkle chaat masala over them.
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