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.
Take coarse gram flour in a bowl. Add salt, turmeric powder, red chilli powder, carom seeds and sufficient water to get make a thin batter. Rest the batter for a while.
Choose spinach leaves that are of medium size. Tie yogurt in muslin cloth and remove the excess water. Then squeeze out the yogurt into a bowl, add powdered sugar and whisk it and set it aside.
Heat sufficient oil in a kadai. Coat each spinach leaf with batter on both sides and deep fry in hot oil till golden brown and crisp. Drain on absorbent paper. To serve, cut two pakoras into two or three pieces and place on a serving plate.
Place some potatoes and onions over the pakoras and cover with two to three tablespoons of whisked yogurt. Drizzle some sweet date and tamarind chutney and green chutney.
Sprinkle red chilli powder, cumin powder, black salt and salt. Cover liberally with sev. Cut one pakora into two to three pieces and place right on top and serve immediately.
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