Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "45d3a5418c524b0dab41c2e66af7eccd",
    "updated": "2025-05-17T09:47:45.441Z",
    "title": "Kachori (Fried Potato-Chile Puffs)",
    "subtitle": "Inspired by the kachori found in India, in Oman this battered and fried potato puff is linked to Zanzibar, where it was introduced by 19th-century Indian traders who settled there. Although fried and seemingly crunchy, kachori often have a softer texture, with the coating primarily holding together the fluffy, seasoned potato filling rather than providing a strong crunch. Our recipe aims to maximize the crispiness, but achieving the ideal texture may take some practice. Despite the presence of hot chile pepper, these puffs are fairly mild, making them a good match for chutney or hot sauce.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "russet potatoes, peeled and cut into (25.4 mm) pieces",
          "minced fresh cilantro",
          "garlic, mashed into a paste",
          "serrano chile, seeded and minced",
          "freshly squeezed lime juice",
          "kosher salt, divided, plus more as needed",
          "gram flour (chickpea flour).",
          "ground cumin",
          "ground turmeric",
          "vegetable oil, for frying"
        ]
      }
    ],
    "instructions": [
      "Bring a large pot of water to a boil and cook the potatoes until tender, about 15 minutes.",
      "Drain and transfer the potatoes to a medium bowl; mash until smooth and allow to cool slightly.",
      "Mix in the cilantro, garlic, chile, lime juice, and 1 teaspoon of salt.",
      "Shape the potato mixture into approximately a dozen balls slightly smaller than golf balls.",
      "Prepare a batter by whisking together the flour, cumin, turmeric, the remaining 1 teaspoon salt, and ¾ cup water until smooth and slightly thick. Add a bit of water if the batter thickens too much as it sits.",
      "Heat about 2 inches of oil in a wok or medium saucepan over medium to medium-high heat until a deep-fry thermometer registers 325°F.",
      "In batches, dip the potato balls into the batter and carefully lower them into the hot oil; fry until golden and crispy, about 2 to 4 minutes.",
      "Remove with a slotted spoon and drain on paper towels; add more salt if desired.",
      "Serve warm with hot sauce, ketchup, or fruit chutney."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]