anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,red chilli powder,water,ginger garlic paste,gram flour (besan),coriander (dhania) leaves,cabbage (patta gobi muttaikose),sunflower oil

Cabbage Besan Fry Recipe, Salt - as required,3 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Red Chilli powder,1/2 teaspoon Ginger Garlic Paste,3 tablespoons Water,1 cup Cabbage (Patta Gobi/ Muttaikose),2 tablespoons Sunflower Oil,3 tablespoons Gram flour (besan), 30, Indian, To begin with Cabbage Besan Fry, firstly chop the cabbage into fine thin pieces and set them aside.Add the salt, chilli powder and ginger-garlic paste to the cabbage.
Mix everything well.Add besan and coriander leaves to it and give it a stir.
Add little water to the mixture and mix well so that the cabbage is coated with besan/chickpea powder.Next, heat oil in a wide pan and add the cabbage to it.
Fry it well till the raw smell of the besan goes away.Once the besan starts to get into little chunks, cover the lid of the pan and let it cook covered for about 2 minutes.After 2 minutes, remove the lid and fry it on medium flame until the moisture leaves away.Serve Cabbage Besan Fry with Panchmel Dal, Steamed Rice and Phulkas for a perfect meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Rajagiri/CABBAGE_BESAN_FRY.jpg, 8
Ingredients: salt,green bell peppers,phulka vivatta wheat flour,mexican (or cumin powder,green zucchini,onion,button mushrooms,sunflower oil

Indian Style Fajitas Recipe, 1 cup Green zucchini - chopped,Salt - to taste,1 cup Button mushrooms - chopped,1 cup Green bell peppers - chopped,10 Phulka - Vivatta whole wheat flour,1 teaspoon Sunflower Oil,1 cup Onion - chopped,2 teaspoons Mexican seasoning - (or 1/4 teaspoon each of cumin powder, 30, Mexican, To begin with Indian Style Fajitas, heat 1 teaspoon oil in a cast iron pan on medium flame,  sauté the mushrooms till they are cooked.
This will take about 3-4 minutes on medium high flame, stirring continuously.Once cooked turn off the flame and set aside.
Heat 1 teaspoon oil in another pan on medium flame,  and add the onions.
When the onions turn translucent, add the bell peppers and zucchini  and sauté for a few minutes.
Ensure the vegetables are not over cooked.
Add mexican seasoning, mushrooms and salt and mix everything well.Take a roti and place the veggies in the middle and roll up the roti.
Your fajitas are ready to be served.Serve Indian Style Fajitas with Vegetarian Mexican Rice and Spicy Grilled Pineapple Salsa for a weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anitha_Balaji/Indian_Style_Fajitas.jpg, 8
Ingredients: salt,wheat flour,red bell pepper (capsicum),tme leaves,eggs,capers,virgin olive oil,cloves garlic,red chilli flakes,pepper,flour (maida),dried oregano

Homemade Tagliatelle Pasta with Capers and Bell peppers Recipe, 1 cup All Purpose Flour (Maida),1 Red Bell pepper (Capsicum) - chopped,1/2 cup Whole Wheat Flour,2 tablespoon Capers,4 tablespoon Extra Virgin Olive Oil,1 Whole Egg,1 teaspoon Red Chilli flakes,Salt and Pepper - to taste,1 pinch Salt,4 cloves Garlic - chopped,1 teaspoon Fresh Thyme leaves,1 teaspoon Dried oregano, 60, Italian Recipes, We begin making the Homemade Tagliatelle Pasta with Capers and Bell peppers, by making the pasta first, so mix all the ingredients with 1/4 cup water and knead it into a soft dough.Cover it with a damp cloth and rest for 5 minutes.
Now dust some flour over a clean table and roll the dough flat and keep it very thin.By using a knife, cut the edges and make proper triangle, now cut them into 1/2 centimeter thickness.Heat a kadai with water and leave it to boil.
Now slowly add the pasta and boil it till al dante.Remove the pasta and drain the water, add oil and toss it over so that it does not stick to each other.Heat a flat pan, add olive oil, add in the garlic and fry till it is golden brown.
Then add in the red bell peppers.
Saute for 2 minutes.Now, add the seasonings and capers and toss in the pasta.
Coat it evenly.
Switch off the flame and then drizzle lemon juice and toss it evenly.
Serve the Tagliatelle Pasta with Capers and Bell peppers after a nice comforting Light And Healthy Spinach Soup Recipe and a Cheese Garlic Bread Recipe by the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Homemade_Tagliatelle_Pasta_with_Capers_and_Bell_peppers_Recipe.jpg, 12
Ingredients: salt,cumin seeds (jeera),rice,ghee

Jeera Rice Recipe - Cumin And Ghee Flavored Rice, 1 cup Rice,2 teaspoons Cumin seeds (Jeera),2 tablespoons Ghee,Salt - to taste, 30, Indian, To begin making the Jeera Rice Recipe, we will first cook the rice in a saucepan/handi.
First, rinse the rice well in water.
Place the washed rice in the saucepan, add salt, 1 tablespoon ghee and two cups of water.Bring the rice to a brisk boil.Once the rice comes to a brisk boil, cover the pan, turn the heat to low and cook the rice until all the water is completely absorbed.
Once all the water is absorbed, turn off the heat.Allow the rice to rest for 10 minutes before you can mix the roasted cumin into it.
The rice will fluff up as it rests.After 10 minutes, heat a tablespoon of ghee in a small pan.
Add the cumin seeds and allow it to crackle.
Once it crackles and you can smell the roasted aromas, turn off the heat.Pour the roasted cumin (jeera) into the cooked rice and using a slotted spoon, stir the rice gently and fluff it up.The Jeera Rice  is now ready to be served along with Dals & Kadhi's  to make a great weeknight dinner.Serve Jeera Rice along with Tadka Dal, Paneer Butter Masala and Garlic Naan for a weekend lunch with your family.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Jeera_Pulao_Pilaf_Pulav_Recipe_Cumin_Ghee_Rice-3.jpg, 4
Ingredients: salt,herbs cilantro),black peppercorns ground,lemon,butter (salted),broccoli smer florets

Broccoli With Lemon Butter Sauce Recipe, 1 tablespoon Lemon juice,2 tablespoons Butter - (salted),Salt - to taste,Fresh Herbs - (I used cilantro),4 Whole Black Peppercorns - ground,1 Broccoli - cut into smaller florets, 17, Continental, To prepare Broccoli With Lemon Butter Sauce Recipe, steam cook the broccoli till they are fork tender.Heat a pan with a little water.
Add butter, chopped herbs, broccoli, black pepper, salt and lemon juice.Simmer for 2-3 minutes till the broccoli is well coated with the sauce.
Switch off flame.Your simple yet flavourful Broccoli in lemon butter sauce recipe is ready to be served with Mexican Lime chicken and bread, or your favorite pasta., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/umar/Broccoli_with_Lemon_Butter_Sauce_Recipe_.jpg, 6
Ingredients: salt,green beans (french beans),yellow moong dal (split),green chilli,mustard seeds,coconut,asafoetida (hing),curry leaves,dry red chillies,sunflower oil

Paasi Paruppu Beans Poriyal Recipe - Moong Dal & French Beans Stir Fry, 2-1/2 tablespoons Fresh coconut - grated,1 Green Chilli - finely chopped,2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Mustard seeds,500 grams Green beans (French Beans) - chopped finely,1/2 cup Yellow Moong Dal (Split) - soaked in water for 20 minutes,2 Dry Red Chillies,1 pinch Asafoetida (hing) - a pinch,1 sprig Curry leaves, 35, South Indian Recipes, To begin making Paasi Paruppu Beans Poriyal Recipe, we will start with washing and soaking the split moong dal for 15 minutes.Also, clean the french beans, finely chop and keep aside.Heat oil in a heavy bottomed pan on medium flame, add mustard seeds, dry red chilli and let it crackle.Add the asafoetida, green chillies, curry leaves and let it splutter.Now, drain the soaked split moong dal from water and add it to the pan.Mix well and let it cook with the lid closed for 5 minutes, until the moong dal is cooked well yet holding its shape.Now, add the beans, season with salt and stir well.Cook the poriyal with the lid closed until the beans are cooked till crunchy.
This will take around 10 minutes.Add the grated coconut, mix well and switch off the flame.Serve the Paasi Paruppu Beans Poriyal Recipe (Moong Dal & French Beans Stir Fry) along with Steamed Rice, Mixed Vegetable Sambar, Garlic Rasam, Kelyachi Bhaji and Curd to make it a South Indian weekend brunch at home.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Paasi_Paruppu_Beans_Poriyal_Recipe_Moong_Dal_and_French_Beans_Stir_Fry.jpg, 10
Ingredients: mixed fruits,salt,peanut butter,maple syrup sugar,vanilla,cocoa powder,buckwheat flour (kuttu ka atta),chocolate chips,flax seed powder (flax meal),oats flour

Buckwheat and Oatmeal Chocochip Pancakes Recipe (Eggless), 1 tablespoon Peanut Butter,2-3 teaspoons Chocolate chips,Mixed fruits - sliced,1 tablespoon Cocoa Powder,1 pinch Salt,Maple syrup - sugar to taste,1 teaspoon Chocolate chips,1/4 teaspoon Vanilla Extract,1 tablespoon Flax seed powder (flax meal),1 cup Oats Flour,1 cup Buckwheat Flour (Kuttu Ka Atta), 30, Continental, To begin making Buckwheat and Oatmeal Chocochip Pancakes Recipe (Eggless), take the flax seed powder and 2 tablespoons of water in a bowl and whisk it vigorously until it becomes gelatinous.To this add rest of the ingredients and prepare a free flowing batter with water.
The consistency of the batter should be a little thinner than the regular pancake batter.Heat a griddle an on medium heat.Pour a ladle full of the pancake batter on it and gently spread it to form a medium sized circle.Cook on medium heat for two minutes.
Flip and cook for 2 mins till done.Serve the Buckwheat and Oatmeal Chocochip Pancakes Recipe (Eggless) with a chunky dollop of peanut butter, sprinkle some more of chocochips over it and present with a fruit slice of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Buckwheat_and_Oatmeal_Chocochip_Pancakes_Eggless.jpg, 10
Ingredients: tomato,cumin powder (jeera),asafoetida (hing),coriander (dhania) leaves,onion,cumin seeds (jeera),cardamom powder (elaichi),turmeric powder,sunflower oil,salt,green chilli,sunflower oil ghee,raisins,flour (maida),garam masala powder,coconut,red chilli powder,water,jackfruit (kathal),cinnamon stick (dalchini),ginger paste

Raw Jackfruit Kofta Curry Recipe - Kathal Kofta Curry Recipe, 1 teaspoon Cumin powder (Jeera),1 teaspoon Ginger - paste,1 teaspoon Red Chilli powder,1/2 teaspoon Asafoetida (hing),5 Tomato - chopped,1 Green Chilli,2 tablespoons All Purpose Flour (Maida),Salt - to taste,1 Cardamom Powder (Elaichi),3 teaspoon Sunflower Oil - as required,4 teaspoon Sunflower Oil - as required or ghee,500 grams Jackfruit Raw (Kathal) - cut into pieces,2 teaspoon Raisins - chopped,2 teaspoon Fresh cream - as required,2 teaspoons Coriander (Dhania) Leaves - chopped,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Fresh coconut - grated,2 Onions - optional,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Garam masala powder,1 Cinnamon Stick (Dalchini),1 cup Water, 60, Indian, To begin making the Raw Jackfruit Kofta Curry Recipe, first clean the jackfruit pieces and then cook for up to 1-2 whistle in a cup of salted water and a cinnamon in a pressure cooker.Switch off the stove and let the pressure release naturally.Once fully cooked strain the water and keep the jackfruit aside to dry.Take a blender, add boiled jackfruit with coconut and green chilli without adding water.
Blend it into a paste.Once it is done, add the all purpose flour, salt, cardamom and cumin powder.
and mix everything well.Mix everything well and keep it aside to cool down the jackfruit kofta mixture.Now make small flat oval shaped balls with the mixture.
Heat a paniyaram pan with oil in each cavity and fry the kathal koftas from both the sides till they turn golden brown.The next step is to make the kofta gravy.
Heat oil in a heavy bottomed pan.
Add cumin seeds and asafoetida and saute for about 10 seconds.After 10 seconds, add onions, salt and cook till they become soft and translucent.Next add tomatoes, ginger paste cook for about 6 to 8 minutes until the tomatoes are soft.
Switch off the heat.Once the tomato mixture is cooled down, blend this mixture with a hand blender to smooth gravy adding a cup of water.Add this kofta gravy back in the wok and switch on the heat.
Add turmeric powder, red chilli powder, cook on medium to low till thick gravy is forming with bubbles on top.Add garam masala powder, salt to taste and coriander leaves.
Let this kofta gravy cook for about 6 to 8 minutes.
Drop the jackfruit koftas in the gravy, let it soak for few minutes before serving.
Finally garnish the Raw Jackfruit Kofta Curry with fresh cream and chopped coriander leaves.Serve Raw Jackfruit Kofta Curry Recipe along with Palak Raita, Phulka and Satvik Carrot Sprout Salad for your weekday Indian Vegetarian meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Raw_Jackfruit_Kofta_Curry.jpg, 21
Ingredients: lemon,basmati rice,chaat masala powder,cloves garlic,carrot,black peppercorns,coriander (dhania) seeds,onion,cumin seeds (jeera),black pepper powder,turmeric powder,green chillies,sunflower oil,salt,red yellow green bell pepper (capsicum),star anise,red chilli powder,water,dry red chilli,ginger,bay leaves (tej patta),ghee,amchur (dry mango powder),cinnamon stick (dalchini),potato (aloo),cloves (laung)

Vegetable Biryani Recipe With Chatpata Aloo, 1/4 teaspoon Black pepper powder,2 cloves Garlic,1 Bay leaves (tej patta),2 Onions,2 cups Basmati rice,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1/4 teaspoon Chaat Masala Powder,1/2 teaspoon Coriander (Dhania) Seeds,1 teaspoon Turmeric powder (Haldi),Water,1 Carrot (Gajjar) - cut into julienne,1/2 inch Ginger,3 to 5 Green Chillies - (adjust),2 Cloves (Laung),Ghee - to garnish,1/2 teaspoon Red Chilli powder,3 Red Yellow or Green Bell Pepper (Capsicum),1 Dry Red Chilli,2 Potatoes (Aloo) - chopped into cubes,1 inch Cinnamon Stick (Dalchini),1/4 teaspoon Whole Black Peppercorns,1 teaspoon Cumin seeds (Jeera),Lemon juice - from 1 lemon,Sunflower Oil,1 Star anise,1 teaspoon Black pepper powder, 50, Indian, To begin making the Vegetable Biryani with Chatpata Aloo recipe, firstly soak the rice in water for 15 to 30 minutes.
Temper all the spices mentioned under ‘For spices’ on dry heat for 2 to 3 minutes till the aroma starts to come, make sure to do this on low flame.You can coarse ground the spices or leave them as it is.Cut potatoes in chunks and dunk in cold water or freeze for 10 minutes (this makes them crispy).Next take about a tablespoon of oil and bring it to high heat in a heavy bottomed pan or biryani handi.Add potato chunks and pan sear till light golden.
Take out on a kitchen paper towel to soak excess oilSeason with chat masala, salt, freshly ground pepper and lemon.
Keep them aside.Next in a heavy bottomed pan, add 2 tablespoon oil and bring to medium heat.Add onions, chilli, ginger and garlic and sauté till onions become translucent.Add bell peppers, carrots and sauté for a couple of minutes.
Add the tempered spices and cook for a minute or so.Then add soaked rice along with water (1.
5inch height of water with good quality basmati is enough) in the same wok.
Cover the wok and let it cook in steam.Once completely cooked top it with chahtpatay aloo, lemon slice and slit chilli.
Add ghee and fresh onion while serving.Serve Vegetable Biryani Recipe With Chatpata Aloo with Lauki Raita, Raw Mango Raita or any other Raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Akansha_Bansal/vegetable_biryani_1600.jpg, 26
Ingredients: salt,ginger,coconut,arrowroot flour,red chilli powder,sugar,lemon,peanuts (moongphali),potato (aloo),green chillies,sunflower oil

Farali Aaloo Pattice Recipe, 1 cup Fresh coconut - grated,2 Green Chillies,1 tablespoon Sugar,5 tablespoon Arrowroot flour,5 Potatoes (Aloo) - boiled,1 cup Roasted Peanuts (Moongphali) - grounded,Salt - to taste,Sunflower Oil - for shallow frying,1 teaspoon Red Chilli powder,1 inch Ginger,1 Lemon, 40, North Indian Recipes, To begin making the Farali Aaloo Pattice, pressure cook the potatoes upto 4 whistles.
After the potatoes cool down, peel them and mash them properly.Add 2 tablespoon arrowroot flour and salt to taste to the mashed potatoes.
Make 15 medium balls and keep aside.In a mixing bowl, add grated coconut, grounded peanut powder and mix well.Make a fine paste by grinding green chillies, ginger and lemon juice in a grinder and add in the bowl.Combine all the ingredients by adding sugar, salt and chilli powder.Gently flatten the balls with the help of your palm.
Place a spoonful of mixture over it.Now cover from all sides ensuring there are no cracks and form them into a patty shape or oval shape.
Just rub some arrowroot flour if the patty is sticking to your palm.Just repeat the same with the rest of balls.
Spread some arrowroot flour and cover the pattice from all the sides.Place oil in a deep frying pan.
Once oil is hot, fry the pattice balls until golden brown.
Place them over absorbent napkin to move the extra oil.Farali Aaloo Pattice can be served with dhaniya pudina chutney and works a best combination with Sabudana Khichdi, Doodhi Halwa and some chilled cucumber raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reshma/Farali_Aaloo_Pattice.jpg, 11
Ingredients: tomato,black cardamom (badi elaichi),green chillies,ginger,salt,cardamom (elaichi) podsseeds,bay leaf (tej patta),curd,onion,mutton,coriander powder,turmeric powder,cloves (laung),garam masala powder,sunflower oil

Himachali Pahari Mutton Recipe, 500 grams Mutton - with bone,1 inch Ginger - chopped,4 Cloves (Laung) - chopped,1 teaspoon Garam masala powder,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,2 Onions - chopped,2 teaspoon Coriander Powder (Dhania),2 Tomatoes - chopped,1 Bay leaf (tej patta),1 Black cardamom (Badi Elaichi),3 Cloves (Laung),1/2 cup Curd (Dahi / Yogurt),Sunflower Oil,1/4 teaspoon Turmeric powder (Haldi),1 Green Chillies - slit, 45, Himachal, To begin making the Himachali Pahadi Mutton Recipe, marinate the mutton pieces with curd and leave it aside for 1 hour.We will heat a pressure cook with oil, add whole spice like bay leaf, big cardamom, green cardamom and cloves.Allow the spice to roast for few seconds.
Add ginger and garlic and saute until it softens.
Add in onions and saute till they turn translucent.Add marinated mutton pieces along with the curd and also add chopped tomato and give it a stir.You will see the curd will start curdling a little, add coriander powder, garam masala powder and turmeric powder.Keep stirring and sprinkle salt and cover it and cook in the pressure cooker for at least 6 whistle and serve hot.Serve the Himachali Pahadi Mutton Recipe along with Whole Wheat Palak Naan or just plain tawa paratha to enjoy your mutton curry on a Sunday evening.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Himachali_Pahadi_Mutton_Recipe_.jpg, 15
Ingredients: cashew nuts,salt,wheat (dalia godumai rava),mustard seeds,puliodarai powder,curry leaves,peanuts (moongphali),ghee,oil

North Arcot Special Greens Rava Puliyodharai Recipe - Broken Wheat / Dalia Puliogare, Salt - as required,1/2 teaspoon Mustard seeds,1 tablespoon Raw Peanuts (Moongphali),1 cup Broken Wheat (Dalia/ Godumai Rava),1 tablespoon Ghee - or oil,2 tablespoons Puliodarai Powder,1 sprig Curry leaves,5-7 Cashew nuts - halved, 45, Indian, To begin making North Arcot Special Godumai Rava Puliyodharai, heat a pan over low flame and dry roast the dalia till it becomes fragrant and then transfer it to a vessel.Wash and cook the dalia in a pressure cooker with 2 cups of water and pressure cook for two whistles.
Once the dalia is cooked, keep it aside.
Make sure that you don’t overcook the dalia.Heat one teaspoon ghee or oil in a wide pan over low heat.
Saute the peanuts and cashew nuts till golden brown and set it aside.In the same pan, heat the remaining oil, add curry leaves, mustard seeds, Puliyodharai powder and a half cup of water.
Keep stirring.
It will start leaving oil when it gets thick.Once it starts leaving oil, add the cooked dalia, mix well and cook over low heat for 1-2 minutes.
Add salt if required and turn off the heat.Transfer the Godumai Rava Puliyodharai into a serving plate and serve.Serve North Arcot Special Godumai Rava Puliyodharai as one dish recipe or you can have it with Tomato Onion Raita too., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/North_Arcot_Special_Godumai_Rava_Puliodarai__Broken_WheatDalia_Puliogare_Recipe_.jpg, 9
Ingredients: salt,chow chow (chayote squash),coriander (dhania) leaves,white urad dal (split),dry red chillies,tamarind,chana dal (bengal gram dal),sunflower oil

Chow-Chow Kothamalli Chutney Recipe - Chayote Coriander Chutney, 1 cup Coriander (Dhania) Leaves,3 Dry Red Chillies,Salt - to taste,1 teaspoon Chana dal (Bengal Gram Dal),1 Chow chow (chayote squash) - diced,30 grams Tamarind,2 teaspoon White Urad Dal (Split),2 teaspoon Sunflower Oil, 40, South Indian Recipes, To make this Chow-Chow Kothamalli Chutney Recipe| Chayote Coriander Chutney, clean, peel and dice the chayote and get ready with the other ingredients.In a saucepan, heat oil, add urad dal, channa dal, and mix them well.After they turn golden brown, add chillies and sauté.Add the diced chow-chow and sauté them till they are cooked but firm.Add tamarind to chow chow and sauté.After the chow chow is cooked, turn off the flame and let it cool.In a mixer, add coriander leaves, chow-chow mixture, and salt to taste.Grind to a smooth chutney.
Add water only if needed.
If needed you can temper them with some mustard seeds, urad dal, and curry leaves.Serve Chow-Chow Kothamalli Chutney Recipe| Chayote Coriander Chutney with idlis, onion rava dosa recipe or as an accompaniment with full course lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Manjula_Bharath/ChowChow_Kothamalli_Chutney_Recipe_Chayote_Coriander_Chutney_1.jpg, 8
Ingredients: salt,ghee,asafoetida (hing),wheat flour multigrain flour,red chilli powder,coriander (dhania) seeds,cumin seeds (jeera),rice flour,sunflower oil

Gujarati Style Multigrain Masala Kadak Puri Recipe - Masala Mathri, Sunflower Oil - for deep frying,1 tablespoon Coriander (Dhania) Seeds - roasted,1 teaspoon Cumin seeds (Jeera),3 tablespoons Ghee,1 teaspoon Red Chilli powder,1/2 cup Rice flour,Salt - as per taste,1/4 teaspoon Asafoetida (hing),1-1/2 cup Whole Wheat Flour - or multigrain flour, 60, Gujarati Recipes﻿, To begin making the Gujarati Style Multigrain Masala Kadak Puri Recipe, in a large bowl combine multigrain flour, rice flour, haldi, crushed coriander seeds, cumin seeds, asafoetida, red chili powder, salt and 3 tablespoons ghee.
Bring the dough together with your fingers.
Add little water to the kadak puri (mathri) flour mixture and knead to make a firm dough.
The dough should be of stiff consistency.
Cover the kadak puri dough and keep it aside for 25 to 30 minutes.Once the dough is well rested, knead again to bring it together.Preheat the oil in the deep frying pan on medium heat.
Roll the dough into a large circle of about 1/2 inch thickness.
Use a cookie cutter to make small circles of 1-1/2 inch diameter.
Prick the circles with a fork and keep aside.
You can alternatively make tiny balls and roll each ball of dough into circles.Once the oil is hot, deep fry the puris on medium heat until crisp and golden.
Once done, drain the Masala Kadak Puri (Mathri) on an absorbent paper.Repeat the same for the rest of the mathri dough and allow them to cool completely before storing.Store the Gujarati Style Multigrain Masala Kadak Puri  in a clean airtight container up to 2 weeks.Serve Gujarati Style Multigrain Masala Kadak Puri at tea time along with chai with Achar and Chai., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Gujarati_Style_Multigrain_Masala_Kadak_Puri_Recipe_Masala_Mathri-1.jpg, 9