anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,ghee,red chilli powder,curd,coriander (dhania) leaves,garlic,lemon,onion,green chilli large,turmeric powder,green chillies,mutton on the

Rajasthani Hari Mirch Ka Maas Recipe, 3 Green Chillies,1 tablespoon Lemon juice,1/2 teaspoon Turmeric powder (Haldi),2 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1 tablespoon Ginger - finely chopped,1 Green Chilli - large sized,1/2 teaspoon Red Chilli powder,2 tablespoons Ghee,400 grams Mutton - on the bone,1/2 cup Curd (Dahi / Yogurt),2 Onions - thinly sliced,1 tablespoon Garlic - finely chopped, 55, North Indian Recipes, To begin making the Rajasthani Hari Mirch Ka Maas Recipe, we need to roast the fresh green chillies.
Dry roast the green chillies on medium flame for about a minute until it wilts a little and turn off the flame.
Transfer the green chillies into a mixer jar and grind into a paste with very little water.
Transfer to a large mixing bowl.
Into the mixing bowl, add in salt, turmeric powder, lemon juice and the mutton pieces.
Mix well and allow the mutton to marinate for about an hour.
Getting ahead to make the Rajasthani Hari Mirch Ka Maas RecipeHeat a pressure cooker with ghee on medium flame, into the hot ghee add in the onions, ginger- garlic and saute until the onion turns into a light brown colour.
Once the ginger, garlic and onions have cooked well, add in the mutton along with the marinade.
Mix well and continue to cook until the mutton has cooked half way through - about 5 minutes.At this stage, add in the yogurt, red chilli powder and the green chillies.
Adjust the salt to your taste, add about half a cup of water and give it a good mix.
Close the pressure cooker and pressure cook for 3-4 whistles.
Turn off the flame and allow the pressure to release naturally.
Once the pressure has released, open the cooker and mix in the coriander leaves.
 Transfer the Rajasthani Hari Mirch Ka Maas to a serving bowl and serve hot.Serve Rajasthani Hari Mirch Ka Maas Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices, Pickled Onions Recipe, for a soulful comforting meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Rajasthani_Hari_Mirch_Ka_Maas_Recipe_-1_1600.jpg, 13
Ingredients: salt,bottle gourd (lauki) cucumber,ajwain (carom seeds),amla (nellikai gooseberry),curd,lemon,spinach leaves (palak) preferable baby spinach,mint leaves (pudina)

Evergreen Smoothie Recipe, 1/2 Amla (Nellikai/ Gooseberry),1/4 teaspoon Ajwain (Carom seeds),1 cup Spinach Leaves (Palak) - preferable baby spinach,1 Lemon juice - (optional),4 Mint Leaves (Pudina),1/2 cup Curd (Dahi / Yogurt),1/2 cup Bottle gourd (lauki) - or cucumber,pinch Rock Salt, 25, Continental, We begin making the Evergreen Smoothie Recipe by washing the spinach thoroughly twice till all the solid particles is removed.
Then slice the cucumber or the bottle gourd to see it is not bitter, cut them into medium sized pieces.
Add all the ingredients into a blender and blend it till all the ingredients have become to a smooth paste.
Pour into a serving glass.Serve the Evergreen Smoothie Recipe along with an Oats Omelette Recipe to kick start your breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Evergreen_Smoothie_Recipe_.jpg, 8
Ingredients: tomato,turmeric powder,salt,asafoetida,red chilli powder,fenugreek bundle,chana dal,onion,oil,coriander powder,cumin seeds

 Chana Methi Dal (Recipe In Hindi), 1 cup chana dal, 1 teaspoon cumin seeds, 1 onion - finely chopped, 1 tomato - chopped, 1 teaspoon turmeric powder , 1 teaspoon red chilli powder, 2 teaspoons oil, 2 teaspoon coriander powder, 1/4 teaspoon asafoetida, salt - as per taste, fenugreek - one bundle (wash), 45, North Indian Recipes, To make chana methi dal, first wash and soak the chana dal in 3 cups of water.
Wash and dry the fenugreek as well.
Cut the fenugreek after it dries.
Now heat oil in a pan.
Add fenugreek to it and cook till they become soft.
After cooking, keep it aside.
Now heat oil in a pressure cooker.
Add asafetida and cumin seeds and let it cook for 10 seconds.
Now add onions and cook till they become soft.
After the onion becomes soft, add tomatoes, coriander powder, turmeric powder, red chili powder, mix and cook till the tomatoes become soft.
Now add chana dal to it, mix and close the cooker.
Cook until 2 to 3 cities come, reduce the flame and let it cook for 5 minutes, turn off the gas after 5 minutes and let the pressure drain.
Open the cooker, mash the dal a little and add fenugreek to it.
Mix well and serve hot.
Serve chana methi dal along with gourd large vegetables and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neha_Mathur/Chana_Methi_Dal_Recipe_Fenugreek_and_Split_Bengal_Gram_Curry-1.jpg, 11
Ingredients: salt,kale leaves,apple,badam (almond),chia seeds,dijon mustard

Kale Apple Salad Recipe, 1 teaspoon Chia Seeds,1 teaspoon Dijon Mustard,Salt - to taste,1 1/2 cups Kale - leaves,1 teaspoon Honey,1/4 cup Badam (Almond) - slivered,1 Apple - chopped into thin slices, 15, Continental, To begin making Kale Apple Salad Recipe, first clean the Kale leaves thoroughly as they contain fine mud particles in its crevices.
Drain the water from the leaves and chop the Kale leaves.Mix the Kale leaves with a little salt in a bowl and rest for 5 minutes.Take a small mixing bowl and add Dijon mustard and honey.
Mix them well.
Now to assemble the salad, take a large salad bowl and add the kale leaves into it.
Add the sliced apples, slivered almonds and dijon mustard and honey mix.
to the kale and toss the salad well.Sprinkle chia seeds on top and serve cold.Serve Kale and Apple Salad for your sunday continental meal along with Cream of Mushroom Soup and Garlic Bread , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Kale_Apple_Salad_.jpg, 6
Ingredients: salt,dates seedless,jaggery,dry red chillies,panch phoran masala,tamarind,sunflower oil

Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe, 4 Dry Red Chillies,75 grams Tamarind - pitted,1 tablespoon Panch Phoran Masala,Salt - to taste,4 tablespoons Jaggery - broken,1 tablespoon Sunflower Oil,250 grams Dates - seedless, 90, North Indian Recipes, To begin making the Khajoor Imli Ki Chutney recipe, soak tamarind in sufficient water for 1 hour approximately and collect the pulpy water.Discard the impurities well.
In a separate bowl, soak jaggery for almost an hour.Crush with a fork and pass it through a sieve, discard the impurities and collect the melted jaggery in a bowl.In a blender jar, collect dates and by adding very little water, grind to make a thick paste.Heat a wok and add pulpy tamarind water and allow it to boil.Once the tamarind starts boiling, add in the mashed jaggery, dates paste and salt, stir well.Adjust the consistency as required.
You can add little water if you want your chutney to be thin and runny, or else cook till the desired thickness is achieved.In a separate pan, heat oil and add dry red chilies and panch phoron.
Allow them to crackle.Transfer the tempering into the chutney, turn off the gas and allow it to cool down completely.Once the chutney is cooled, collect it in a clean and dry air tight jar.The chutney remains good for months if stored in refrigerator and avoid using wet or moist spoon.Serve Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe along with Samosa or use it in chaats., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Khajoor_Imli_Ki_Chutney.jpg, 7
Ingredients: baking powder,flour (maida) plus,salt,sugar,vanilla,cranberries dried,pistachios unsalted,sunflower oil

Eggless Cranberry Pistachio Biscotti Recipe, 1/4 cup Pistachios - unsalted,Salt - to taste,5 tablespoons Sunflower Oil,1 cup All Purpose Flour (Maida) - plus more for dusting,5 tablespoon Sugar,1/4 cup Cranberries - dried,1 teaspoons Baking powder,2 teaspoons Vanilla Extract, 95, French, To begin making the Cranberry Pistachio Biscotti RecipeAdd the flour, baking powder and salt in a bowl and mix well and keep aside.In another bowl, add oil and sugar, whisk till it is creamy, and add in the cranberry and pistachios.Now add the dry ingredients to the wet ingredients and combine till it forms a sticky dough.
Cover the dough using a cling film and refrigerate for 10 minutes.After 10 minutes take the dough out of the fridge.
 Dust your hands with enough flour,roll the dough into a long log shape.
About 5 centimeters wide.Place the log directly on a butter paper placed on a baking tray.
Bake the dough for 25 minutes till it forms a golden crust on the top.Remove the dough and let it cool for 10 minutes.
After the dough is cooled a little use a serrated knife and cut the log into half-inch thick biscuits.
Do not use the sawing motion as it will crumble the Cranberry Pistachio Biscotti.
Turn the cut edges on the tray, keep the biscuits close enough as they won't spread.Bake it again, for 10 more minutes and take it out, turn the cookies over and bake it again for 10 more minutes.Serve the Cranberry Pistachio Biscotti Recipe for special festive seasons or just relish as a Tea Time snacks with some Ginger Cardamom Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Eggless_Cranberry_Pistachio_Biscotti_Recipe_.jpg, 8
Ingredients: tomato,salt,rosemary,eggs,milk,cloves garlic,parangikai pumpkin skin,onion,baguette wheat,vanilla,broccoli florets,cinnamon powder (dalchini)

Savory Bread Pudding with Broccoli and Tomato Recipe, 1 Onion - sliced,Salt - to taste,1 Tomato - sliced,1/4 cup Milk,1 cup Milk,1/2 Baguette - whole wheat,1 teaspoon Vanilla Extract,2 cloves Garlic - chopped,1 Whole Egg,1 teaspoon Rosemary,150 grams Kaddu (Parangikai/ Pumpkin) - skin peeled and cubed,2 tablespoons Honey,1/2 teaspoon Cinnamon Powder (Dalchini),1 cup Broccoli - chopped into medium florets, 35, Continental, To begin making the Savory Bread Pudding with Broccoli and Tomato Recipe, pressure cook the pumpkin with water for about 3 whistle.
Keep it aside until the pressure is released naturally.Pre heat the oven to 180 degree Celsius to 10 minutes.Heat a sauce pan with oil, add onions and garlic sauté until it softens.
Add broccoli and sauté until the broccoli has the slight crunch.Add boiled pumpkin along with cinnamon powder, rosemary, salt and pepper.
Give it a toss.Add milk and check for salt.
Cook until the mixture thickens little.Take out a baking tray, layer half of the mixture first.
Add half of the chopped baguette.
Layer the rest of the mixture on top and add the remaining baguette.Whisk in the egg, milk, vanilla and honey together and pour it over.Add sliced tomatoes over the top and sprinkle with the rest of seasonings and bake it in the oven for 20 minutes.
Serve the Bread Pudding with Broccoli and Tomato Recipe along with Plum Ginger Juice and Fresh Fruit Bowl to kick start your mornings.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Savory_Bread_Pudding_with_Broccoli_and_Tomato_Recipe.jpg, 12
Ingredients: tomato,salt,chow chow (chayote squash),amchur (dry mango powder),mustard seeds,bay leaf (tej patta),coriander (dhania) leaves,jaggery,curry leaves,peanuts (moongphali),turmeric powder,sambar powder,sunflower oil

Chow Chow Verkadalai Masala Curry Recipe - Chayote Peanut Poriyal Recipe, 2 Tomatoes - pureed,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Coriander (Dhania) Leaves - for garnish,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1 Bay leaf (tej patta) - torn,300 grams Chow chow (chayote squash) - peeled and diced,1/2 cup Raw Peanuts (Moongphali),1 teaspoon Sambar Powder,1 teaspoon Jaggery,1 teaspoon Sunflower Oil,1 sprig Curry leaves, 40, South Indian Recipes, To begin making the Chow Chow Verkadalai Masala Curry Recipe, first prepare all the ingredients and keep them ready.
Heat oil in the pressure cooker and add the mustard seeds.
Once the mustard seeds crackle, add the bay leaves, tomato puree, chow chow, moongphali, sambar powder, jaggery, amchur, turmeric powder and curry leaves.Stir for a few minutes, add the salt, 1/4 cup of water and pressure cook the chow chow and verkadalai along with the masala for 3 whistles.
After 3 whistles turn off the heat.
Once the pressure has released, open the cooker, check the salt and adjust according to taste.Stir in the coriander leaves into the Chow Chow Verkadalai Masala Curry.
Serve the Chow Chow Verkadalai Masala Curry along with Beetroot Sambar Recipe, Carrot Beans Poriyal and Steamed Rice for a wholesome lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Chow_Chow_Verkadalai_Masala_Curry_Recipe_Chayote_Peanut_Poriyal_Recipe.jpg, 13
Ingredients: salt,coconut scrapped,mustard seeds,red chilli powder,dry red chilli,curry leaves,onion,cumin seeds (jeera),colocasia root (arbi) tho,tamarind malabar,coconut oil

Kerala Style Taro Root Curry Recipe (Colocasia), 1 Tamarind - malabar,1/4 cup Fresh coconut - scrapped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 Onions - peeled,1 teaspoon Mustard seeds,250 grams Colocasia root (Arbi) - washed thoroughly and peeled,1 tablespoon Coconut Oil,2 Dry Red Chilli - broken,7 Curry leaves,2 Onions - peeled and chopped, 40, Kerala Recipes, To begin making the Kerala style Taro root curry, first thoroughly wash and scrub theboiled Taro roots.
(You can soak them for 20-30 minutes in water, so that the dirt comes off easily)Apply some coconut (or any other) oil to your hands and peel them.
Be sure to remove the green layer under the skin too.Cut the Taro root into bite sized pieces.In a sauce pan/Kadai or a seasoned earthen pot add the Taro root, tamarind piece(s), salt and some water.
Cook on low flame till it is well cooked.Meanwhile, in a mixer blend together the coconut, chilli powder and small onions.Add this mixture to the cooked Taro roots, add salt if required and cook for 5-6 minutes more.Heat oil in a small pan and add the mustard seeds.
Once they splutter add the cumin seeds.Add the onions, curry leaves and sauté for a minute.Add the red chillies, sauté for a few seconds and add this tempering to the Taro root curry.Mix well and cook for 1-2 minutes.Your Kerala Style Taroo Root Curry Recipe Is ready, serve with hot rice or phulkas , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Kerala_style_Taro_root_curry.jpg, 11
Ingredients: cheese,wheat brown bread,salt,butter grilling,mixed herbs (dried),red chilli powder,cloves garlic,onion,rajma (large kidney beans),sweet corn,turmeric powder,sunflower oil

High Protein Grilled Rajma Corn Sandwich Recipe, 1/4 cup Cheese,Salt - to taste,1/2 cup Rajma (Large Kidney Beans) - cooked,2 cloves Garlic - finely chopped,1 Onion - finely chopped,1 teaspoon Mixed Herbs (Dried),1/4 cup Sweet corn,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,Butter - for grilling,1/2 teaspoon Red Chilli powder,8 Whole Wheat Brown Bread, 40, Continental, To begin making the Grilled Rajma Masala Sandwich Recipe, soak 1/2 cup of rajma overnight and cook the rajma until soft.
Drain the excess water and keep aside.In a skillet, heat a teaspoon oil oil, add the onion, garlic and saute for a few seconds.
Add the cooked rajma, sweet corn, turmeric powder, chilli powder, herbs Stir to combine all the ingredients and saute on medium high heat until you get a good rajma corn filling for the sandwich.
There should be very little moisture.
Check the salt and spices and adjust to suit your taste.Finally stir in the cheese and turn off the heat.
Allow the rajma corn sandwich filling to cool.To prepare grilled sandwich, place the bread slices on the platform.
Spread a spoonful of rajma corn sandwich mixture over one slice.
Cover with another bread slice and press it down.Spread some softened butter on the top slice and place it in a sandwich maker or grill pan with the butter side facing down.
Spread butter on the other side and grill the rajma sandwich until golden brown and crisp.Serve the Grilled Rajma Corn Sandwich as a wholesome breakfast or even serve it for summer weeknight dinner along with a Summer Lettuce Salad Recipe or a Coconut Kewra Drink Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Grilled_Rajma_Corn_Sandwich_Recipe_Video-5.jpg, 12
Ingredients: tomato,salt,ginger,ghee,red chilli powder,cloves garlic,curry leaves,onion,cashews,turmeric powder,sambar powder,garam masala powder

Munthiri Masala Kurma Recipe - Kaju Masala Kurma Recipe, 1 teaspoon Turmeric powder (Haldi),1 cup Homemade tomato puree,2 tablespoons Ghee - as required,1 cup Whole cashews,1 teaspoon Garam masala powder,Salt - to taste,4 cloves Garlic - finely chopped,1 Onion - finely chopped,1/2 teaspoon Red Chilli powder,1 teaspoon Sambar Powder,1 inch Ginger - finely chopped,1 sprig Curry leaves, 40, South Indian Recipes, To begin making the Munthiri Masala Kurma Recipe, heat ghee in a heavy bottomed pan.
Add 5-6 cashews and fry for 2-3 minutes till they are medium brown in colour.
Once done, keep it asideIn a blender take remaining cashews and grind to a fine powder and keep aside.In the same blender, add chopped onions, ginger, garlic and make it a fine paste without adding water.Heat ghee in a heavy bottomed pan, add the onion ginger garlic paste and saute for a minute until the raw smell goes away.Add the curry leaves, cashew powder, turmeric powder, red chilli powder, garam masala powder and sambar powder.
Saute for a minute until it forms a good masala like consistency.
Once done, add the tomato puree and a cup of water and let the Munthiri Masala Kurma Recipe simmer for a good 3 to 4 minutes.
Check the salt and spices and adjust accordingly.Finally transfer the Munthiri Masala Kurma to a serving bowl and top it with the roasted cashew nuts.Serve Munthiri Masala Kurma Recipe along with Palak Raita, Tawa Paratha and Satvik Carrot Sprout Salad for your weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/rl.sangita-gmail.com/Munthiri_MasalaKaju_Masala.jpg, 12
Ingredients: salt,stalk parsley leaves,bacon,mixed herbs (dried),spaghetti pasta,red chilli flakes,virgin olive oil,cloves garlic,parmesan cheese

Spaghetti Aglio Olio Pasta Recipe with Bacon, 3 tablespoons Extra Virgin Olive Oil,2 teaspoons Mixed Herbs (Dried),6 Bacon strips - cut into small pieces,Salt - to taste,2 teaspoons Red Chilli flakes,10 cloves Garlic,400 grams Spaghetti Pasta,1 Stalk Parsley leaves - chopped,2 tablespoons Parmesan cheese, 45, Italian Recipes, To begin making the Bacon Spaghetti Aglio Olio Pasta Recipe, boil the spaghetti pasta first.
Heat a sauce pan with enough water and allow it to come to a brisk boil.
Once the water starts to boil, add your spaghetti pasta,  and 1/4 teaspoon salt.Boil the pasta until it is al dente; that is just cooked.
When the pasta is cooked, strain the water and run it under cold tap water - this will stop the cooking process and the spaghetti pasta will remain firm.Drizzle some olive oil over the spaghetti pasta and toss well.
Keep the pasta aside.Heat a sauce pan and add the chopped bacon strips and cook until the bacon has become crisp.
Once done take them out, leaving the excess fat in the pan.
You can discard the fat or use the same fat instead of olive oil to make your Aglio Olio pasta..Drizzle about 2 tablespoon of olive oil into the same pan, add garlic and sauté until it is lightly brown.Add in red chilli flakes, dried herbs and stir for a few seconds.
Stir in the cooked pasta and toss well.Once the spaghetti pasta is well combined with the herbs, stir in the crispy bacon strips and toss well.
Sprinkle salt and check if the seasonings are perfect.
Adjust the salt and seasoning according to your taste.Once done, turn off the heat.Transfer the Bacon Spaghetti Aglio Olio Pasta onto a serving plate and grate some parmesan cheese on top  top.
Garnish with chopped parsley and serve.Serve the Bacon Spaghetti Aglio Olio Pasta Recipe along with Herbed Dinner Rolls Recipe and Cream of Celery Soup for a delicious Italian Dinner at home with friends and family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Bacon_Spaghetti_Aglio_Olio_Pasta_Recipe_.jpg, 9
Ingredients: tomato,salt,methi seeds (fenugreek seeds) sprouts,chaat masala powder,peanuts,coriander (dhania) leaves,onion,lemon,black pepper powder

Methi Sprouts Salad Recipe - Healthy & Tasty Diabetic Snack, 1 tablespoon Lemon juice,Salt - to taste,1 Tomato - finely chopped,1/2 teaspoon Black pepper powder,1 cup Methi Seeds (Fenugreek Seeds) - sprouts,1/2 teaspoon Chaat Masala Powder,1 Onion - finely chopped,1/3 cup Peanuts,2 sprig Coriander (Dhania) Leaves, 15, Indian, To begin making the Methi Sprouts Salad Recipe, we need to have the methi sprouts ready.
You can either use store bought methi sprouts or learn How to make Sprouts at Home.
You could also soak methi seeds in water overnight.
Next day, drain off the water and tie them in a muslin cloth and keep in a warm place for 1 day.After 24 hours, open the cloth and you will see the sprouts.
In a mixing bowl, combine the methi sprouts along with the peanuts, chopped onions and tomatoes, coriander leaves and mix well.
Then Sprinkle some salt, pepper and chaat masala and a generous squeeze of lemon and stir to combine to make the Methi Sprouts Salad.Transfer the Methi Sprouts Salad to a platter and serve as a diabetic snack or even as a side dish for lunch.Serve Methi Sprouts Salad along with Ragi Tawa Paratha, Methi Moong Dal Recipe, Masala Karela Recipe and Mooli Raita Recipe for a complete Diabetic Snack, lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Methi_Sprouts_Salad_Recipe_Diabetic_Recipe-5_1600.jpg, 9
Ingredients: cashew nuts,cheese,salt,black peppercorns,del monte sandwich,button mushrooms,roomali roti

Khumb Kakuri Potli Kebab Recipe With Sandwich Spread, 200 grams Button mushrooms - finely chopped,2 Roomali roti,Salt - to taste,2 tablespoons Cashew nuts - finely chopped,1/2 teaspoon Whole Black Peppercorns - coarsely pounded,1/4 cup Del Monte Sandwich Spread,1 tablespoon Fresh cream,2 tablespoon Cheese - grated, 40, North Indian Recipes, To begin making the Khumb Kakuri Potli Kebab Recipe with Sandwich Spread, mix the chopped mushroom with cashews, Del Monte’s Sandwich Spread, fresh cream, salt and black pepper.
Keep aside to marinate .Take the Roomali Roti and cut into two half from the center.Take the marinated mushroom and place spoonful of the mix between the piece of roti.
Collect the sides of the roti together and seal them with a tooth pick such that the corners don’t open.Prepare rest of the Khumb Kakuri Potli and keep aside.Pre heat the oven at 180 degree C for 10 mins.Line a baking tray with parchment paper.
Grease the outer cover of the Khumb Kakuri Potli prepared with some butter or oil and line them on the baking tray.Bake for 12-15 mins at 180 degree C till the roti becomes crisp.
Take the Khumb Kakuri Potli out from the oven and serve hot with mint chutney.Serve the Khumb Kakuri Potli along with Mint Chutney for a snack or as a party appetizer., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/Del_Monte_Mayo/Del_Monte_Mayo_Recipe_Khumb_Kakuri_Potli_Kebab_with_Sandwich_Spread-3.jpg, 7