anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cinnamon powder (dalchini),amchur (dry mango powder),ghee,red chilli powder,green peas (matar),water,green chilli sauce,cumin seeds (jeera),flour (maida),garam masala powder,sunflower oil

Matar Samosa Recipe -Green Pea Samosa, 1 cup All Purpose Flour (Maida),Sunflower Oil - for deep frying,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1-1/2 cups Green peas (Matar) - steamed and mashed,1 teaspoon Green Chilli Sauce,1/2 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,2 teaspoon All Purpose Flour (Maida),1/2 teaspoon Salt,2 tablespoons Ghee,1/4 cup Water,1/2 teaspoon Cinnamon Powder (Dalchini),2 teaspoon Amchur (Dry Mango Powder), 55, North Indian Recipes, To begin making the Matar Samosa Recipe first, mix together half a teaspoon of salt into the flour.
Rub ghee or vegetable shortening into the flour mixture, with your fingers until it resembles loose bread crumbs.Gradually add water, slowly, and knead to make a soft but firm dough.
Roll the dough into a ball, cover with a moist muslin cloth and keep aside.The next step is to make the filling.
In a kadai or heavy bottomed pan, warm the ghee, add the jeera and allow it to crackle and tip in the chilli paste.
Saute these together for a minute.Add peas followed by all the other spices and cook till the pea mixture becomes dry and all the water has dried up.
Season with salt and cook again for 2-3 minutes.
Set the peas mixture aside to cool down so it is easier to handle when shaping the samosas.Make a flour paste, by combining the flour and water.To begin making the samosa cases, divide the dough into small balls and roll them into thin circles.
Cut each rolled-out circle into two halves by running your knife down the center, so you have 2 semi-circles for each disc.
Roll the semi-circles into cones and using a teaspoon fill them with the peas mixture.Dab the flour paste along the edges of the open side of the cone, press the two edges together and seal.
Arrange the matar samosas in a platter and cover them with a moist muslin cloth.Heat oil for deep frying in a kadai on medium heat.
Deep fry the matar samosas in hot oil till they are golden brown.
Try not to fry too many together as it will crowd the kadai and alter the cooking time.Remove the Matar Samosa from the kadai using a slotted spoon and drain them on kitchen paper.
Matar Samosa  can be served with a dollop of Dhaniya Pudina Chutney and khajoor imli chutney or tomato ketchup, along with masala chai in the evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Matar_ke_Samose.jpg, 12
Ingredients: ada,ghee,sugar,cardamom powder (elaichi),milk full

Kerala pala pradham recipe, 3/4 cup Sugar,2 liter Milk - full cream,1 cup Ada,1/2 teaspoon Cardamom Powder (Elaichi),1 tablespoon Ghee, 90, Kerala Recipes, To begin making the Kerala Palada Pradhaman recipe, first slow boil milk and 1/2 cup sugar on low flame until it reduces lesser than half the quantity.I used pressure cooker with weight on for about 60 minutes and slow cooked/boiled the milk.
The milk turned slightly pink in colour by doing this.Cook ada as per packet instructions.
Once cooked, drain the ada and rinse it in cold water to stop cooking.Heat ghee in a pan.
Add 1/4 cup sugar and saute.
Wait till sugar melts and starts to turn slightly brown.
Add cooked ada and saute for about 2 minutes.Add about 1 to 1-1/2 cup boiled milk.
Mix well.
If it need more milk add it.Sprinkle cardamom powder, mix well.
Serve hot or cold.
Either ways it tastes delicious.Serve Kerala Palada Pradhaman after your meal of Keerai Sambar, Beetroot Thoran and Steamed Rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Kerala_Palada_Pradhaman.jpg, 5
Ingredients: salt,sunflower oil,asafoetida (hing),red chilli powder,split methi seeds (methi kuria),tindora (dondakaya kovakkai),lemon,turmeric powder,split mustard seeds (rai kuria)

Tindora Sambharo Recipe - Instant Tendli Pickle, 1 cup Tindora (Dondakaya/ Kovakkai) - finely chopped,Salt - to taste,1 teaspoon Red Chilli powder,1/4 teaspoon Split Methi Seeds (Methi Kuria),Lemon - juice extracted,1/2 teaspoon Split Mustard Seeds (Rai Kuria),1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi), 35, Gujarati Recipes﻿, To begin making the Tindora Sambharo Recipe - Instant Tendli Pickle, combine all the ingredients including the carrot and capsicum pieces in a bowl.Stir well until all the ingredients are well combined.Store the Tindora Sambharo Recipe in the refrigerator and use as and when required.Serve Tindora Sambharo Recipe with dals, parathas or rice.Note: Gingely oil/Sesame oil or Mustard oil can be used for better taste., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Tindora_Sambharo_Recipe_Instant_Tendli_Pickle_-4_1600.jpg, 9
Ingredients: tomato,coriander (dhania),jackfruit seeds (kathal),salt,tamarind water,mustard seeds,asafoetida (hing),coconut,red chilli powder,cloves garlic,black peppercorns,curry leaves,dry red chillies,onion,cumin seeds (jeera),coriander (dhania) seeds,turmeric powder,sambar powder,sunflower oil

Palakottai Kujambu Recipe-Kongunad Style Jackfruit Seeds Curry, 8 cloves Garlic,1/2 teaspoon Mustard seeds,2 teaspoons Sunflower Oil,Salt - to taste,8 Curry leaves,10 Whole Black Peppercorns,1 cup Tamarind Water,1 Onion - chopped,1/2 cup Fresh coconut,1 teaspoon Sunflower Oil,Coriander (Dhania) Leaves - small bunch,1/2 teaspoon Red Chilli powder,2 Dry Red Chillies,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),2 teaspoons Sambar Powder,1 teaspoon Coriander (Dhania) Seeds,1 Tomato - chopped,1/2 teaspoon Cumin seeds (Jeera),1 cup Jackfruit Seeds (Kathal), 25, Tamil Nadu, To begin making Palakottai Kuzhambu Recipe  wash the jackfruits seeds thoroughly, make a slit on the outer layer and remove the outer white layer.
In a pressure cooker, add the Jackfruit seeds, add enough water to submerge the seeds,add a pinch of salt, and pressure cook it on a high heat for 3-4 whistles or till they are cooked al-dente.
Allow the pressure to release naturally.
 Drain and reserve the jackfruit seed stock for later use.Heat a kadai on medium flame, add oil once the oil is hot, add onions  and saute until almost translucent, for about 2-3 minutes.
Now add chopped tomatoes , cover and cook until the tomatoes are mushy.
Transfer the sauteed onion-tomatoes  and allow them to cool.Transfer the onion-tomato mixture into a mixer-jar, add coriander seeds and grind well along with some of the jackfruit stock.
We need a smooth paste.
Transfer to a bowl and set aside.
Yet again, in a mixer grinder, combine fresh grated coconut, red chillies and black pepper along with a little jackfruit seeds stock, and grind to a smooth paste.
Keep aside.
Heat a pan with oil, on medium heat, add mustard seeds and cumin seeds and curry leaves.
Once they splutter and sizzle, add in asafoetida and the crushed garlic cloves and saute till the garlic turn golden.Once garlic turns to golden, add the ground onion tomato paste and saute well until it starts boiling.Add the tamarind water to it and stir.
Boil for 2-3 minutes and cooked palakottai/jackfruit seeds.
Mix well.Add required salt, turmeric powder, chilli powder, sambar powder.
Mix well and cook for 5 minutes in medium heat, such that the flavours seep into the jackfruit seeds.Now add the ground coconut mixture  and stir well.
Cook on a low heat until it thickens.
Taste and adjust seasoning and consistency of the Palakottai Kuzhambu to your liking.
 Turn off the flame.
Garnish with coriander leaves.
Serve Palakottai Kuzhambu Recipe along with Raw Jackfruit Poriyal Recipe, Steamed Rice Recipe and Thayir Semiya Recipe for a hearty weekday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/Palakottai_kuzhambu_jackfruit_seeds_curry_recipe.jpg, 19
Ingredients: milk,water,saffron strands,tea leaves

Kesar Chai Recipe - A Delicious Saffron Flavored Indian Tea, 1 teaspoon Tea leaves,2 cups Water,1/4 cup Milk,10 Saffron strands - or more, 10, North Indian Recipes, To begin making the Kesar Chai, add water into a saucepan, along with the saffron strands and allow it to come to a brisk boil.Once it begins to boil; add the tea leaves.
Allow the tea leaves to simmer in the water for about a minute and turn off the heat.Once you add the tea leaves, allow it to brew just a little to ensure the tea stays light and does not turn bitter.Stir in the milk into the chai and allow it to rest for a few seconds.
Strain the Kesar chai into the cups and serve.
Add a few more saffron strands to the top while serving, this will give a great look and also add to the taste and flavor of the chai.Serve the Kesar chai Recipe along with Samosa or Vegetable Bajji or Pakora for an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Kesai_Chai_Recipe_Indian_Style_Saffron_Tea-1.jpg, 4
Ingredients: turmeric powder,salt,tamarind water,asafoetida,jaggery,mustard,curry leaves,dry red chillies,oil,mango,sambar powder

Pacha Manga Pachadi Recipe - Tamil Nadu Raw Mango Pachadi Recipe,  oil - as per use,1 raw mango - chop big, 1 tablespoon jaggery, 1 cup tamarind water, 1 teaspoon turmeric powder, asafoetida - a pinch, 1 teaspoon mustard, 1 tablespoon sambar powder, 1/2 teaspoon salt, 2 dry red chillies, 1 Sprig Curry leaves, 35, Tamil Nadu, To make Pacha Manga Pachadi Recipe, first of all, put raw mango in a saucepan with tamarind water, jaggery and turmeric powder.
Turn on the gas and allow it to boil on medium heat.
After the mango becomes soft, add sambar powder, salt and mix it.
Let it cook until it thickens.
After it thickens, turn off the gas.
Now heat oil in a tempering pan.
Add the mustard seeds, curry leaves, asafoetida, dry red chillies and let it cook for 10 seconds.
After this, add this tempering to the pachdi and mix.
Serve Pacha Manga Pachadi Recipe with Keerai Sambar, Rice, Chow Chow Thoran and Masala Tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tamil_Nadu_Style_Manga_Pachadi_Recipe_Mango_in_Spicy_and_tangy_Curry_Recipe_.jpg, 11
Ingredients: tomato,jackfruit seeds (kathal),ginger,tamarind water,mustard seeds,coconut,cloves garlic,curry leaves,dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),cinnamon stick (dalchini),turmeric powder,cloves (laung),kala chana (brown chickpeas)

Short Knot Husband Recipe - Raw Jackfruit & Black Chickpea Stir Fry, 1 cup Kala Chana (Brown Chickpeas) - soaked overnight,4 Dry Red Chillies,4 cloves Garlic,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),10 Jackfruit Seeds (Kathal),1 teaspoon Mustard seeds,1 inch Ginger,1/2 cup Fresh coconut,1 sprig Curry leaves,1/2 cup Tamarind Water,1 teaspoon Coriander (Dhania) Seeds,2 Cloves (Laung),1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1/2 teaspoon Cumin seeds (Jeera), 55, Coorg, To begin making the Kodava Mudi Chekke Barthad Recipe, soak the chickpeas overnight and pressure cook them in 2 cups of water, salt to taste and cook for 6 to 8 whistles for about 20 to 25 minutes.Once done allow the pressure to release naturally.
Drain the water out from the chickpeas.
Into the same cooker add the jackfruit seeds and 1 cup of water and pressure cook for at least 3 whistles.Release the pressure, drain any excess water and leave the seeds to dry, once it has cool down, peel off the skin and chop them into small pieces.Grind, dry red chillies, cumin seeds, coriander seeds, cloves, cinnamon, coconut, ginger and garlic to a coarse paste, you can add little water if needed.
Keep it aside.Heat a kadai with oil, add mustard seeds, cumin seeds and splutter for few seconds.
Add curry leaves and allow it to crackle for few seconds.Add in chopped tomatoes and saute till the tomatoes become slightly mushy.
Add in the ground coconut masala.
Sprinkle turmeric powder and salt and give it a mix.Cook for 5 minutes and add in the boiled chickpeas and chopped jackfruit.
Pour in the tamarind water and sprinkle salt for seasonings and mix well.Cook the Mudi Chekke Barthad for another 2 minutes until all the masala has been absorbed.
Check the salt and spices and adjust to taste accordingly.
Once done turn off the heat and transfer the Mudi Chekke Barthad to a serving bowl.Serve the Kodava Mudi Chekke Barthad Recipe along with Palak Tovve or Palak Dal  and Jolada Roti and Raita to have it for your every Lunch Meals., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/July-25/Mudi_Chekke_Barthad_Recipe_Raw_Jackfruit_Seeds_and_Black_Chickpea_Sabzi-2_1600.jpg, 15
Ingredients: salt,wheat flour,red bell pepper (capsicum),cheese flavoured,italian,parsley leaves,onion,broccoli

Whole Wheat Crepe Recipe With Herbed Vegetables, 1/4 cup Cheese spread - flavoured,Salt - to taste,2 sprig Parsley leaves - roughly chopped,1 teaspoon Italian seasoning,1 cup Whole Wheat Flour,1 Red Bell pepper (Capsicum) - diced,1 pinch Salt,1 Broccoli - cut into florets,1 Onion - thinly sliced, 55, Coorg, To begin making the Whole Wheat Crepe Recipe With Herbed Vegetables, first get all the ingredients ready.In a small mixing bowl, blend all the ingredients for the crepe along with just enough water to make the crepe batter light and fluffy.
The batter should coat the back of the spoon, but at the same time it should be runny and thin.Then strain the crepe mixture through a fine mesh sieve.
Pouring the mix into a tall jug makes it easier to portion out the batter when making crepes on a hot pan.Allow the crepe batter to rest at room temperature for about 15 to 20 minutes.
This makes the crepes soft and fluffy.The next step is to toss the vegetables in a wok.Heat a teaspoon of olive oil in a wok; add the broccoli, onion, bell pepper, sprinkle some salt and toss the vegetables on high heat for just 2 to 3 minutes.
Its nice when the vegetables are not over cooked, but are just stir fried to get a crunch in the crepe.Once done, turn off the heat, check the salt and adjust to suit your taste.
Stir in the parsley and keep aside.To begin making the crepes, warm a crepe pan with a rim on a medium heat.
Butter or oil it evenly.
When the pan gets hot, pour just enough batter to cover the base, and start tilting and swirling the pan to spread the batter and make a crepe.
 These crepes gets cooked really quick and you need to cook it just until the bottom begins to get a little golden, then gently lift the edges and flip the crepe to cook on the other side for a few seconds.Transfer the prepared whole wheat crepes to a platter and cover with a dome lid to keep warm and soft.
Proceed the same way with the remaining batter and stack the crepes one on top of the other.Once the crepes are made, spread the cheese spread on the inside of the crepes, place the stir fried vegetables inside and fold into half and serve.Serve Whole Wheat Crepe Recipe With Herbed Vegetables along with Cold Coffee Smoothie and Spinach and Feta Muffins for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/World_Main_Course/Whole_Wheat_Crepe_Recipe_Stuffed_With_Herbed_Vegetables-1.jpg, 8
Ingredients: salt,makki ka atta (yellow corn meal flour),kashmiri red chilli powder,ajwain (carom seeds),methi leaves (fenugreek leaves),green chillies

Makki and Methi Roti Recipe, 1 tablespoon Ajwain (Carom seeds),Salt - to taste,2 cups Makki Ka Atta (Yellow Corn Meal Flour),1 1/2 cups Methi Leaves (Fenugreek Leaves) - chopped,2 Green Chillies - chopped,1 tablespoon Kashmiri Red Chilli Powder, 30, Punjabi, To begin making Makki and Methi Roti Recipe, heat some water in a pan till lukewarm.In a steel mixing bowl, add Maize flour, chopped fenugreek leaves, green chillies, carom seeds and salt.
Mix everything well.
Now add lukewarm water to the maize flour little by little and knead into a soft dough.
Add some oil on top of the entire ball of dough and keep aside.
Place a tawa on low heat and let it heat up.
Next divide the dough into small balls.
Roll out each ball between two sheets of plastic (cling film) into a circle or you can use your hands with the help of wet fingers to make a small round roti.
Place roti on the the tawa and cook it on low flame from both sides until brown spots appear.
Prepare the rest of the the rotis in a similar way and serve hot.
Serve Makki and Methi Roti with Sarson Ka Saag and Burani Raita for a delicious weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Makki_and_Methi_Roti.jpg, 6
Ingredients: salt,mustard seeds,asafoetida (hing),carrot,curry leaves,sugar,lemon,green bell pepper (capsicum),turmeric powder,green chillies,cabbage (patta gobi muttaikose),sunflower oil

Cabbage and Carrot Sambharo Recipe - Gujarati Vegetable Stir Fry, 1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Lemon juice,1 teaspoon Mustard seeds,3 Carrots (Gajjar) - grated,1 Green Bell Pepper (Capsicum) - thinly sliced,1/4 teaspoon Asafoetida (hing),3 cups Cabbage (Patta Gobi/ Muttaikose) - shredded,1 teaspoon Sunflower Oil,3 Green Chillies - slit lengthwise,1 sprig Curry leaves, 30, Gujarati Recipes﻿, To begin making the Cabbage and Carrot Sambharo Recipe, heat oil in a heavy bottomed pan on medium heat.
Add the mustard seeds and allow it to crackle.
Once it crackles, add the asafoetida, green chilies, curry leaves and saute for a few seconds.
 At this stage add the turmeric powder and the chopped vegetables, salt and stir to combine all the ingredients well.
Turn the heat to low, cover the pan and allow the vegetables to cook in its own steam for about 3 to 4 minutes, until just about cooked.
 You want the vegetables to remain little firm and crunchy and not too soft.Once done, turn off the heat and the Cabbage and Carrot Sambharo is ready to be served.Serve Cabbage And Carrot Sambharo along with Palak Ragi & Oats Wheat Thepla Recipe or Beetroot & Sesame Thepla Recipe for a simple mean.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anjana_Chaturvedi/Cabbage_and_carrot_sambharo.jpg, 12
Ingredients: salt,wheat flour,water,dry yeast,virgin olive oil,sugar,flour (maida)

Whole Wheat Pita Bread Recipe, 1-1/2 cups All Purpose Flour (Maida),1-1/4 cups Lukewarm Water,1-1/2 cups Whole Wheat Flour,2 tablespoons Extra Virgin Olive Oil,2 teaspoons Active dry yeast,1-1/2 teaspoons Sugar,1/2 teaspoons Salt, 70, Continental, To begin making the Pita bread we will first have to get your ingredients ready especially the yeast.
If you are using active dry yeast (look like small round balls) - follow the instructions given in the packet.If you are using fast action yeast (looks more like fine semolina) then in a large bowl combine the flours, salt and sugar and gradually add in the yeast and knead the dough until smooth and elastic, adding little flour if it tends to get sticky.
Once all of the ingredients form a ball; add the olive oil and place the ball on a work surface and knead the dough for approximately 10 minutes.
Repeated kneading combines all the ingredients well and will help the bread rise well in the oven.Once you have finished kneading and gained enough arm muscle; place the dough in a large bowl coated with olive oil and cover it with cling wrap/plastic wrap and allow it to rise for about 2 hours.After two hours you will notice that the dough has doubled.
At this point punch the dough down and knead gently.
Divide the dough into 10 portions and roll each portion into a ball.
Place the balls on a baking sheet and cover them with a damp cloth and let them sit for another 30 minutes.While the dough is resting, preheat the oven to 250 C.
The oven should be preheated for at least half an hour before you can bake the pitas in them.
Now it should be time to work your dough into flat bread.
Take one ball, dust it with a little flour and dust the work surface as well.
Using a rolling pin, roll the pita into an oval or a circle.
Make sure the pitas are thin; about 1/8th inch or 1/4 inch thick.
Continue the same with the remaining dough balls.Place the rolled portion of pita bread on dusted baking sheets and place it inside the oven.
Bake the pita dough until they puff - you will see them rising forming bubbles, to slowly puffing and fully puffing up.The whole process takes a maximum or 3-5 minutes and not more than 5 minutes.
If the pita bread does not rise in 5 minutes, then take them out.
The Pita Bread will still be cooked, but just wont have pockets and will still taste just as good.You can serve Whole Wheat Pita Bread Recipe along with soups or make it into sandwiches like Egg Bhurji Stuffed Pita Pockets Recipe, Aloo Tikki Stuffed Pita Sandwich Recipe, Pita Sandwich With Cauliflower Falafel And Roasted Vegetables Recipe and more., https://www.archanaskitchen.com/images/archanaskitchen/World_Breads/Whole_Wheat_Pita_Bread_Recipe-2.jpg, 7
Ingredients: tomato,salt,mustard seeds,red chilli powder,cloves garlic,dry red chillies,methi seeds (fenugreek seeds),tamarind paste,turmeric powder,sunflower oil

Andhra Steel Tomato Knock Recipe (Tomato Chutney), 1 teaspoon Tamarind Paste,1/2 teaspoon Turmeric powder (Haldi),8 Dry Red Chillies - adjustable,2 teaspoons Red Chilli powder - optional,8 cloves Garlic,Salt - to taste,1 kg Tomatoes,1 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Mustard seeds,Sunflower Oil, 75, Andhra, To begin making the Andhra Style Tamati Pachadi recipe, take the chopped tomatoes in a deep bottomed pan.
Add salt, turmeric & tamarind to them.
Keep the pan on medium heat & boil till they loose all the water & turn into a mushy paste alike.
Keep stirring in between.
Meanwhile when the tomatoes are boiling, take another pan, heat 2-3 teaspoons of oil.
Add the mustard seeds, fenugreek seeds.
Once they crackle, add dry red chillies.
Fry them till they become fragrant.
Once done, cool them & grind them into a smooth powder.Add the ground masala that we made in step two to the tomatoes & mix well.
If you think that the chillies aren't spicy enough, then add red chilli powder according to your preference at this step.Once again heat 5 tbsp oil, add the garlic pods & mustard seeds to it.
Once the garlic turns brownish & the seeds crackle, switch off the stove & let them cool.Add the tempered mixture to the chutney.
You can even add some urad dal or chana dal to this tempering.
But make sure to add this tempered oil mix only when it is completely cooled off.
This is important as it makes sure the chutney stays fresh for a long time.Serve Andhra Style Tamati Pachadi along with Ghee Masala Dosa and Homemade Soft Idlis for your breakfast or as your tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anusha.pariti-gmail.com/Andhra_style_tamati_pachadi_Tomato_Chutney.jpg, 10
Ingredients: salt,wheat flour,water,ghee

Rajasthani very roti recipe, Water - as required,Ghee - as required,1 cup Whole Wheat Flour,Salt - to taste, 45, Rajasthani, To begin with, Rajasthani Khooba Roti first, in a large mixing bowl, add flour, salt, and water, Mix together with your hands to form crumbs.Add water to combine it well and make a smooth and yet stiff dough.Leave the dough aside for 15 minutes so it rests.Pinch a large lemon sized ball from the dough and roll it to make a ball.
Dust the counter well and roll out the dough ball to make a thick round roti.
Spread a little ghee on one side of the roti and place that side on the tawa.
After 20 seconds, flip the roti and start pinching on the top of the roti.Keep pinching till the full roti is covered.
Flip the roti and again roast from the patterned side.Once both sides are lightly browned hold the roti with a tong, remove it from tawa and place it directly on flames.Flip and roast from both the sides till its evenly cooked from both the sides.Once done, switch off the stove and pour ghee on the roti and serve.Your Rajasthani Khooba Roti is ready to be served with Makai Wali Bhindi or Pyaz ki sabzi..
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Rajasthani_Khooba_Roti.jpg, 4