anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cardamom (elaichi) podsseeds,milk chocolate,dark chocolate based on preference,virgin olive oil butter,coconut sweetened,condensed milk

Chocolate Dipped Eggless Coconut Macaroon Recipe, 1/2 teaspoon Cardamom (Elaichi) Pods/Seeds - powdered,1/2-1 cup Milk chocolate - or dark chocolate based on your preference,Extra Virgin Olive Oil - or butter,5 to 6 tablespoons Condensed Milk,1 cup Dessicated Coconut - sweetened, 70, Fusion, To prepare Chocolate Dipped Eggless Coconut Macaroon Recipe, preheat the oven to 350 degree Fahrenheit.In a bowl, add condensed milk, shredded coconut, cardamom powder and mix well.After mixed everything take 1 tablespoon of batter and place it in the greased and dusted baking tray.Bake for 15 - 20 minutes or until the macaroons start to turn brown.Once they are done remove them from oven and cool for 10-15 minutes.In a heat safe bowl add chocolate and place it on a pot of boiling water.
Stir it till the chocolate gets smooth and glossy.Dip the macaroons in the chocolate and place them back onto the plate.Refrigerate Chocolate Dipped Eggless Coconut Macaroon Recipe for 30-40 minutes or until chocolate hardens and serve at snack-time with a cup of espresso to go with., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Chocolate_dipped_eggless_coconut_macaroons_with_a_twist.jpg, 6
Ingredients: salt,cumin powder (jeera),mustard seeds,asafoetida (hing),papads,red chilli powder,raisins,curd,methi seeds (fenugreek seeds),cumin seeds (jeera),coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),sunflower oil

Rajasthani Seeds Fenugreek & Papad K Sag Recipe, 1/3 cup Methi Seeds (Fenugreek Seeds),1 cup Curd (Dahi / Yogurt),1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Mustard seeds,Salt - to taste,1 teaspoon Cumin powder (Jeera) - roasted,1 teaspoon Red Chilli powder,pinch Asafoetida (hing),1 tablespoon Sunflower Oil,1 teaspoon Turmeric powder (Haldi),20 Raisins - optional,2 Papads - medium sized,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 25, Rajasthani, To prepare Rajasthani Dana Methi Papad Ka Saag Recipe, wash and soak Dana methi/fenugreek seeds in clean water for about 15 minutes and bring to a boil till seeds swells up, but not burst out.
Drain the water and keep boiled seeds aside.In a bowl, take yogurt and add chilli powder, salt, turmeric powder, cumin powder and mix well to form a paste.Heat oil in a wok, break Papads into pieces and fry in the oil.Take out fried papad pieces on a paper towel.In the same Wok, Add mustard seeds, cumin seeds and asafoetida in hot oil.
Add yogurt and spices mix paste and cook for 2-3 minutes, till it comes together and cooks well.Add boiled Dana-Methi/fenugreek seeds and mix well.
Add about 1-1.5 cup of water and bring to a boil.Add fried papads and let it simmer for about 2-3 minutes.Add fresh kasoori methi raisins, cover and simmer for 1-2 minutes and switch off the flame.This Saag gravy will be absorbed/reduced further upon cooling.
So keep the consistency accordingly while adding water.Serve Rajasthani Dana Methi Papad Ka Saag Recipe hot with Bajri Ki Roti or Missi Roti alongside raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/food2goodbypriti-gmail.com/Rajasthani_Dana_Methi__Papad_Ka_Saag_Recipe_1600.jpg, 14
Ingredients: idli rice,water soaking,methi seeds (fenugreek seeds),white urad dal

Homemade Idli Dosa Batter Recipe, 1-1/4 cups White Urad Dal (Whole),Water - for soaking,3 cups Idli Rice,2 teaspoons Methi Seeds (Fenugreek Seeds), 450, Indian, To begin making the Homemade Idli Dosa Batter, soak the rice in water, such that the all the rice is completely immersed in water.
Let it soak for about 6 hours.Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water.
Let it soak for about 6 hours.First grind the urad dal into a fine smooth batter.
While grinding add just enough water to make it into a very very smooth batter.
The batter will look fluffy.
Pour this batter into a large container.Grind the rice into a smooth paste, adding just the required amount of water to grind into a almost smooth batter.
Adding too much water will make the dosa batter too watery.
If required grind a little at a time to get a almost smooth batter .The rice batter is a little coarser, but the urad dal batter is super smooth.Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments.
You will notice the batter would have risen in volume.Hence you should place the batter in a large container so it has enough room to increase in its volume.Note on fermenting the Idli Dosa BatterFermenting has to take place where the weather is warm.
So ideally summer’s the batter ferments very well and doubles or triples its quantity.But in cold places, the batter has to be kept in an oven.
If your oven has light, then turn on the light for a few hours with the batter in the oven.Once the oven is warm, turn off the light and let the batter ferment.If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the batter in the oven to ferment.This process can be mastered with experience.Method For making idlis from the Idli Dosa BatterThe freshly fermented batter is great for making idli's.
So typically and traditionally, the first day after the rise, we made idli's at home and there after it is great for making dosa's as well.For making idlis do not dilute the batter with water.When making dosa's you can optionally dilute the batter with a little water to help in easy spreading., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Classic_Idli_Dosa_Batter_Recipe_Video_4_1600.jpg, 4
Ingredients: salt,yogurt,cumin powder,chaat masala powder,red chilli powder,carrot,spoon boil,peppermint

Beetroot Carrot Raita Recipe,  1 tablespoon red chili powder, salt - taste accordingly,1/2 cup carrots - grated, 2 cups yogurt, 1 tablespoon cumin powder, 1 spoon - boil, 1/2 tablespoon chaat masala powder, peppermint - for garnish, 25, Indian, To make chakundar and carrot raita, first peel the chakundar and cut it into small pieces.
Now take a bowl and beat the curd in it.
Add cumin powder, red chili powder, chaat masala and salt.
Now add grated carrot and chakundar.
Mix well and garnish with mint leaves.
Serve chakundar and carrot raita with dal fry, potato vegetable and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Beetroot_Carrot_Raita.jpg, 8
Ingredients: salt,cumin powder (jeera),cloves garlic,basil leaves,virgin olive oil,red chilli powder black pepper corns,parmesan cheese,walnuts

Fresh Homemade Basil Pesto recipe, 200 grams Basil leaves - with stems removed,1/4 teaspoon Red Chilli powder - or black pepper corns,1 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 cup Parmesan cheese - grated (optional),1/4 cup Walnuts - toasted,4 cloves Garlic - finely chopped,1/4 cup Extra Virgin Olive Oil, 30, Continental, To begin, making the Basil Pesto Recipe we will first have to grind all the ingredients together.Place the walnuts, garlic, basil leaves, salt, cumin powder, red chilli powder in the food processor along with some water, olive oil and churn until coarse texture or a smooth texture - as per your personal choice.
 If you are using Parmesan, add it once the pesto is purred and blend again until combined.Serve the basil pesto along with your favorite pasta or use it as your recipe call it from sandwiches, breads, baked dishes, wraps and more.Store the Fresh Basil Pesto in the refrigerator and use as and when required to make salads, tarts and even pastas., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Fresh_Homemade_basil_Pesto_recipe_5_1600.jpg, 8
Ingredients: salt,apples,black pepper corns,mint leaves (pudina),lemon,cucumbers semi circles

Apple Cucumber Salad Recipe, 3 sprig Mint Leaves (Pudina) - roughly chopped,Salt - to taste,1 teaspoon Lemon juice,1 teaspoon Honey,1 Apples - sliced and cut into quarters,1 Cucumbers - sliced and cut into semi circles,1/2 teaspoon Black pepper corns - crushed, 15, Continental, To begin making the Apple Cucumber Salad Recipe, in a large mixing bowl, combine the cucumbers with the apples, honey, lemon juice, crushed black pepper and salt to taste.
Add a few chopped mint leaves and toss well.
Keep the Apple Cucumber Salad chill until ready to serve.Serve Apple Cucumber Salad Recipe along with Lemon Coriander Soup Recipe and Cheesy Grilled Sandwich With Smoked Chicken Recipe or Broccoli Paneer Mayo Sandwich Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Apple_Cucumber_Salad_Recipe_3_1600.jpg, 6
Ingredients: salt,yellow moong dal (split),arhar dal (split toor dal),sunflower oil oil adai,kodo millet,asafoetida (hing),coriander (dhania) leaves,jowar seeds,water,masoor dal,curry leaves,dry red chillies,onion,cumin seeds (jeera),seeraga (jeeraga) samba rice,bajra flour ( pearl millet),green moong dal,chana dal (bengal gram dal),white urad dal

Mixed Millet And Lentils Adai Recipe, 1/2 cup Green Moong Dal (Whole),1 teaspoon Asafoetida (hing),1/4 cup Arhar dal (Split Toor Dal),Water - as required,2 sprig Curry leaves,1/2 cup Jowar Seeds,1/4 cup Masoor Dal (Whole),Salt - to taste,2 teaspoon Cumin seeds (Jeera),1/2 cup Kodo millet,1/2 cup White Urad Dal (Whole),1/2 cup Yellow Moong Dal (Split),1 teaspoon Sunflower Oil - + extra oil for cooking adai,1 Onion,1/2 cup Bajra Flour ( Pearl Millet),4 tablespoon Coriander (Dhania) Leaves - chopped,6-8 Dry Red Chillies,2 tablespoons Seeraga (Jeeraga) Samba rice,1/2 cup Chana dal (Bengal Gram Dal), 50, South Indian Recipes, To begin with Mixed Millet And Lentils Adai, add all the millets into a bowl.
Wash them and soak in enough water for minimum 4 hours.
You can soak overnight too.Grind the soaked millets and lentils along with dried red chillies and asafoetida, adding a little water at a time in a grinder.
The consistency of the batter has to be slightly thick and not too watery.Heat 1 teaspoon oil in a pan.
Saute finely chopped onions, cumin seeds and chopped curry leaves until onions turn soft.Add the sauted onions-cumin-curry leaves to the batter.
Add finely chopped coriander leaves and salt.
Mix everything well.At this stage, you can add few tablespoons of small coconut pieces(or grated coconut) to the batter as well and your adai batter is ready.Place tawa on medium flame and pour a ladle full of batter on hot tawa and spread it like dosa, you can make thick adai or spread it thin.
Cook on one side with oil dribbled on top and sides.Turn adai on the other side and cook for 10 seconds.
Remove adai from tawa, repeat the same procedure for remaining batter.Serve Mixed Millet And Lentils Adai with South Indian Coconut Chutney or Tomato Onion Chutney and some fruits for your breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Mixed_Millet_and_Lentils_Adai.jpg, 19
Ingredients: idli dosa batter,salt,asafoetida (hing),mustard seeds,coriander (dhania) leaves,curry leaves,green chillies,sunflower oil

Masala Paniyaram With Leftover Idli/Dosa Batter Recipe, 1/2 teaspoon Mustard seeds,1-2 Green Chillies - finely chopped,Salt - to taste,5-7 Curry leaves,1/3 cup Shallots - finely chopped,Sunflower Oil - for shallow frying,1/4 teaspoon Asafoetida (hing),2 cups Idli Dosa Batter,3 tablespoons Coriander (Dhania) Leaves - finely chopped, 30, South Indian Recipes, To begin making Masala Paniyaram With Idli/Dosa Batter Recipe, we have to prepare the tempering for the batter.Heat 1/2 tablespoon cooking oil in a tadka pan over medium flame.
Add mustard seeds.
Once the seeds start to crackle, add curry leaves and fry for few seconds.Now add the chopped onion and green chillies .Saute until onion turns light pink.
Turn off the flame and let the mixture cool down.Take a large bowl, add leftover idli batter to it.
Add onion mixture, coriander leaves and salt to taste.
Mix well.The batter should not have runny consistency like dosa batter, neither it should be too thick like idli batter.
Add little water, if the mixture is too thick.Now heat paniyaram pan over medium flame.
Add few drops of oil in each round mould.
Pour a spoonful of batter into each one (fill only until 3/4 of each mould).Cover it with a lid or plate and cook over medium flame for around 2-3 minutes or until the bottom surface turns light golden brown.
Remove the lid and flip each paniyaram using a fork and spoon.Cook another side for about a minute until the bottom surface turns light golden.
Remove them using a spoon and transfer to a plate.Serve Masala Paniyaram With Idli/Dosa Batter Recipe with Coconut Chutney and Filter Coffee as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Tri_Color_Kuzhipaniyaram_Recipe_Indepandance_day_special_2-2_1600.jpg, 8
Ingredients: wheat brown bread,britannia cheese garlic,eggs,dill leaves mint coriander leaves,britannia cheese slice,butter

Grilled Cheese Sandwich Recipe With Scrambled Eggs, 2 tablespoons Britannia Cheese Spread - Roasted Garlic,Butter - as required,2 tablespoons Dill leaves - or Mint or Coriander leaves,4 Britannia Cheese Slice,4 Whole Egg,8 Whole Wheat Brown Bread, 20, Continental, To begin making the Grilled Cheese Sandwich Recipe With Scrambled Eggs first we will first scramble the eggs.Crack 4 eggs into a bowl and whisk them up until light and frothy.
Keep aside.Into a preheated pan add 1 tablespoon of butter.
Once the butter is hot add the whisked eggs into the pan and stir the eggs.
Cook on medium heat until the eggs come together.Once the eggs start coming together turn off the heat and add chopped dill leaves and Britannia Roasted Garlic Cheese Spreadz into the scrambled eggs and stir well to combine.
Keep the eggs aside.If you over cook and stir the eggs then the scrambled eggs will become dry.
Also I have not added any salt while scrambling the eggs as the butter and the cheese have salt in them.Once done preheat the grilling pan.
While the pan is getting heated we will assemble the sandwich.
Spoon the scrambled eggs evenly on a bread slice.
Place a  Britannia Cheese Slice over the eggs and finally cover it with another slice of bread.Smear softened butter on the top of the bread slice and place the buttered side down on the grill pan.
Smear butter on the top side now and grill on medium heat until golden brown on both sides.
Transfer the Grilled Cheese Sandwich Recipe With Scrambled Eggs onto a serving plate and serve.
Serve Grilled Cheese Sandwich Recipe With Scrambled Eggs with Homemade Fresh Orange Juice  and ketchup for a delicious breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Grilled_Cheese_Sandwich_With_Scrambled_Eggs_Video_Recipe_Cheesy_Kitchen_Recipes_17_1_1600.jpg, 6
Ingredients: tomato,turmeric powder,ginger,cumin,celery,black urad dal (split),coriander,onion,oil,coriander powder,asafetida,green chillies,coriander leaves finely salt red chilli powder

Amritsari Dry Dal Recipe - Amritsari Sookhi Dal Recipe,  1/2 cup coriander leaves Finely chopped salt - 1/2 tsp red chilli powder, asafetida - a pinch,1/2 cup black urad dal (split), 1/2 tsp turmeric powder, 1 tbsp oil, 1/4 cup coriander - finely chopped, 1/2 tsp celery, 2 onions - cut into thin and straight, 1/2 Teaspoon cumin, 3 green chillies - finely chopped, 1/2 inch ginger - tighten, 1/2 tsp coriander powder, 2 tomatoes - finely chopped, 50, Punjabi, To make Amritsari dry dal recipe, first wash the urad dal 3 to 4 times and soak it in water for 30 minutes.
Now heat oil in a pan.
Add celery, cumin, asafoetida and cook till the cumin seeds crackle.
Now add green chili, garlic, onion, salt and cook till the onion becomes soft.
After the onion becomes soft, add tomato, red chilli powder, coriander powder, turmeric powder and cook till the tomato becomes soft.
Now add urad dal and some water.
Cover the pan and cook till the lentils are cooked.
Add a little water as it is a dry pulse.
Turn off the gas, garnish with green coriander and serve.
Serve the Amritsari Dry Dal Recipe with Tawa Paratha and Bundi Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/umar/Amritsari_Sookhi_Dal_.jpg, 13
Ingredients: turmeric powder,salt,mustard,curry leaves,dry red chillies,onion,chana dal,asafetida,oil,radish,tamarind,white urad dal

Karnataka Style Moolangi Chutney Recipe - Karnataka Style Mullangi Chutney (Recipe In Hindi), 1 cup radish - grated, 1 onion - finely chopped, 1 teaspoon oil, asafetida - a pinch, turmeric powder - a pinch, 10 curry leaves, 4 dry red chillies, 18 grams tamarind, 2 teaspoons white urad dal, 1 teaspoon chana dal, 1/2 teaspoon mustard, salt - taste According, 20, Karnataka, To make Karnataka Style Moolangi Chutney, firstly tighten the radish and finely chop the onion.
Now heat oil in a pan.
Add urad dal, chana dal, asafoetida and dry red chillies.
Cook until lentils turn golden.
Turn off the gas and allow it to cool.
Remove it separately.
Now add radish and onion to it.
Add salt after 30 seconds and cook until the radish and onion are cooked.
Turn off the gas and drain them separately.
Allow to cool.
Now in a mixer grinder, add the baked spices, radish and onion mixture, tamarind and salt.
Grind this mixture well.
Now heat some oil in a tempering pan for tempering.
Add mustard seeds and let it cook for 10 seconds.
Now add curry leaves and mix it after 20 seconds in the sauce.
Serve.
Serve Karnataka Style Moolangi Chutney with Idli or Ghee Roast Dosa for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/South_Indian_Mooli_Chutney_Thogayal.jpg, 12
Ingredients: tomato,salt,chicken thigh,red chilli powder,cloves garlic,green chillies

Spicy Chicken Curry Recipe In Naga Style, 6 Green Chillies,Salt - to taste,2 Tomatoes,15 cloves Garlic,500 grams Chicken thigh - with bone,2 teaspoon Red Chilli powder, 50, Nagaland, To begin making Spicy Chicken Curry Recipe In Naga Style, get prep with all the ingredients first and thoroughly wash chicken.In a nonstick fry pan, roast  whole green chillies and tomatoes.Then crush green chillies and tomatoes in a mortar & pestle.
(do not blend it in grinder)Heat a wok on medium heat, add green chilli, tomato paste and chicken, mix nicely.Cook the chicken until the water of chicken evaporates, stirring occasionally.Add one cup of water and cover the lid and cook until chicken is well cooked and water dries up.Add red chilli powder and stir, cook for a bit and add garlic paste.
Mix properly.
Cook another 1 minute and spicy chicken curry in Naga style is ready to serve.
Garnish Spicy Chicken Curry Recipe In Naga Style with coriander leaves.Serve Spicy Chicken Curry Recipe In Naga Style along with Steamed Rice and a chutney like Hmarcha rawt by the side for a simple comforting meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Spicy_chicken_curry_in_Naga_style.jpg, 6
Ingredients: elephant yam (suransenairatalu),asafoetida (hing),mustard seeds,curry leaves,white urad dal (split),dry red chillies,coriander (dhania) seeds,coconut oil,tamarind,turmeric powder,chana dal (bengal gram dal)

Senai Potato Fry Recipe-Yam Fry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 tablespoons Coriander (Dhania) Seeds,500 grams Elephant yam (Suran/Senai/Ratalu) - cut into thin 1/2 inch slices,2 sprig Curry leaves - torn,2 Dry Red Chillies,3 Dry Red Chillies - broken,30 grams Tamarind,1/4 teaspoon Asafoetida (hing),2 teaspoon White Urad Dal (Split),1 tablespoon Chana dal (Bengal Gram Dal),3 tablespoons Coconut Oil,1 tablespoon White Urad Dal (Split), 25, South Indian Recipes, To begin making Senai Kizhangu Poriyal Recipe first make the Curry Powder.Into a preheated pan on medium heat add chana dal, split white urad dal and roast the dals till they turn golden brown and crisp.
Once done add coriander seeds, dry red chillies and roast for a minute.
Finally add tamarind and saute for another few seconds and turn off the heat.Allow the mixture to cool.
Once all the ingredients are cooled add them to a small jar of the mixer grinder and blend to make a coarse powder.
Keep aside.Heat coconut oil in wok or a pan; once the oil is hot add mustard seeds and urad dal.
Saute till the dal turn golden brown.Once done add broken red chillies, asafoetida and the curry leaves.
Stir for a few seconds and add in the yam.Add the turmeric powder,the ground masala and salt to taste.
Stir well to combine.Sprinkle a little  water,  cover the pan and cook the Senai Kizhangu Poriyal on medium heat till the yam is cooked completely.This will take about 10 minutes.
Ensure that your stir the Senai Kizhangu Poriyal once or twice to cook all the yam evenly.
Sprinkle more water if required.Once cooked give the Senai Kizhangu Poriyal a final stir and transfer it to a serving bowl and serve hot.Serve Senai Kizhangu Poriyal Recipe with Kollu Rasam , Rice With Quinoa and Elai Vadam for a nourishing and tasty diabetic meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Senai_Chenai_Kizhangu_Poriyal_Recipe_Video_5_1600.jpg, 11
Ingredients: salt,red chilli powder,coriander,onion,oil,sweet corn,flour ( flour),mango powder,lemon remove

Crispy Corn Chaat Recipe - Crispy Corn Chaat Recipe,  oil - as per use, 1 onion - finely chopped, 1 tsp red chili powder, salt - as per taste, mango powder - a pinch, 1 tsp lemon - juice Remove, coriander - finely chopped, 2 tbsp all purpose flour (All Purpose flour),2 cups sweet corn, 45, Indian, To make crispy corn chaat recipe, place oil in a pan to heat.
Now add corn, maida, red chilli powder, mango powder, salt in a bowl and mix well.
Add 1 teaspoon water to it and mix well.
After the oil is heated, add corn and spread it slowly.
Cook until the corn is golden and crisp.
Remove the kitchen onto the towel so that it absorbs more oil.
Now pour it in a bowl and add onion, green coriander, mint, lemon juice and mix well.
Serve.
Serve Crispy Corn Chaat Recipe with hot filter coffee for the evening breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Crispy_Corn_Chat.jpg, 9
Ingredients: salt,achari masala,wheat flour,ajwain (carom seeds),red chilli powder,black pepper powder,sunflower oil

Achari Masala Puri Recipe, Sunflower Oil - for deep frying,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Ajwain (Carom seeds),3 tablespoons Achari masala,2 cups Whole Wheat Flour,1 teaspoon Black pepper powder, 40, Indian, To begin making the Achari Masala Puri Recipe, first get all the ingredients ready.
If you don't have achar masala you can also use a few tablespoons of the ready mango pickle to make the puris, it will give a great taste.In a large mixing now, add all the ingredients except the oil.
Combine all the ingredients well, add a tablespoon of oil and add little water at a time to make a smooth firm puri dough.
Add a little oil on the top and knead more to make a smooth dough.Preheat the oil for deep frying the puris in a deep frying pan.
Divide the puris into 20 small portions and roll the puri dough on an oiled surface into a 3 inch diameter circle.Deep fry the Achari Masala Puri until it puffs up and gets golden brown in color.
Once done, drain from the oil and serve.
Proceed the same way to make the remaining puris.Serve the Achari Masala Puri along with a Urulai Kizhangu Masiyal Recipe (Lemony Potato Curry) and Paka Kela Raita for a weekend breakfast, lunch or a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breads/Achari_Masala_Puri_Recipe-1.jpg, 7