anandhuvasudev/southindiandish huggingface dataset:
Ingredients: methi leaves (fenugreek leaves) tighly packed,salt,cumin powder (jeera),jowar flour (sorghum),red chilli powder,gram flour (besan),ragi flour (finger millet nagli),onion,coriander powder,turmeric powder,green chillies,sunflower oil

Methi Jowar Ragi Thalipeeth Recipe - Healthy Diabetic Friendly Recipe, Sunflower Oil - to smear,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1/2 cup Ragi Flour (Finger Millet/ Nagli),Salt - to taste,1 teaspoon Red Chilli powder,1/2 cup Gram flour (besan),2 Green Chillies - finely chopped,1 Onion - finely chopped,1/2 cup Jowar Flour (Sorghum),2 teaspoon Coriander Powder (Dhania),1 cup Methi Leaves (Fenugreek Leaves) - tighly packed, 45, Maharashtrian Recipes, To begin making Methi Jowar Ragi Thalipeeth Recipe, clean, wash and finely chop the fenugreek leaves and keep aside.Into a mixing bowl, add the jowar flour, ragi flour, besan, turmeric, red chilli powder, coriander powder, cumin powder, salt and mix well.
Add the chopped fenugreek/ methi leaves, green chilli and onions.Now make a firm Methi Jowar Ragi Thalipeeth dough using lukewarm water.
Add water slowly bit by bit, to make a tight thalipeeth dough.
This dough is gluten free and will not have a binding like wheat flour.Divide the dough into equal parts (I made 8 thalipeeth from the dough).Preheat the flat skillet on medium heat, while you proceed to make the Methi Jowar Ragi Thalipeeth.Now, to make the thalipeeth grease the butter paper with little oil.Place a portion of small Methi Jowar Ragi Thalipeeth dough in the centre and start patting it using the fingers to a small disc size.
Make three small holes, so the thalipeeth cooks evenly.Transfer the patted thalipeeth on the preheated skillet and carefully peel off the butter paper.Pour a teaspoon of oil around and let the Methi Jowar Ragi Thalipeeth cook on the base for about 4 minutes.Flip over the thalipeeth and cook on the other side.Likewise, prepare the rest of the Methi Jowar Ragi Thalipeeth .Serve the nutritious Methi Ragi Jowar Thalipeeth Recipe along with chilled Yogurt , Red Chilli Thecha and Ginger Cardamom Chai Recipe for healthy indian breakfast or a healthy diabetic breakfast, lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Methi_Thalipeeth_Recipe_Maharashtrian_Style_Mixed_Flour_Flatbread_with_Fenugreek_Leaves.jpg, 12
Ingredients: wheat flour,ghee,jaggery,water,cardamom powder (elaichi)

Vellai / Jaggerya Dosa Recipe, 3/4 cup Jaggery - powdered,1 1/2 cups Whole Wheat Flour,Ghee - for cooking the dosa,1/2 teaspoon Cardamom Powder (Elaichi),2 1/2 cups Water, 50, South Indian Recipes, To begin making the Vellai Dosa, in a large bowl, dissolve the powdered jaggery along with 1/2 cup water and allow it to rest for 30 minutes.
After 30 minutes, strain the jaggery water to remove impurities.Add the wheat flour to the strained jaggery mixture and stir continuously until there are no lumps.
Add remaining 2 cups water and mix to make a smooth batter.
Toss in the cardamom powder and mix well.
The next step is to cook the Vella Dosa on a skillet.
Heat a skillet on medium heat and pour a ladleful of batter on the skillet.
Swirl the pan in a circular motion to spread the batter around to make a thin crepe like dosa.Drizzle 1/4 teaspoon of ghee around the vella dosa and cook on low heat until well done.
Flip over to cook the other side for a few seconds and serve warm.Serve Vellai Dosa as a delicious dish during Navratri or as breakfast along with Peanut Chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Vanita_Vasudevan/Vellai_Dosa_Recipe-1.jpg, 5
Ingredients: cashew nuts,tomato,salt,coriander (dhania) leaves,paneer,kolhapuri masala,red chilli powder,ginger garlic paste,onion,turmeric powder

Paneer Kolhapuri Recipe (Cottage Cheese In Maharashtrian Gravy With Kolhapuri Masala), 200 grams Paneer (Homemade Cottage Cheese) - cubed,12 Cashew nuts,Salt - to taste,3 Tomatoes - finely chopped,1 tablespoon Kolhapuri Masala,1 Onion - finely chopped,1/2 tablespoon Red Chilli powder - (adjust),1 tablespoon Ginger Garlic Paste,1 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - a few, 40, Maharashtrian Recipes, To begin making Paneer Kolhapuri Recipe (Cottage Cheese In Maharashtrian Gravy With Kolhapuri Masala), get prep with all the ingredients needed and keep Kolhapuri masala handy.Once all the ingredients are ready, proceed with making the gravy first.In a blender jar, add tomatoes and cashew nuts.
Grind them to a puree.
No water is needed at this stage, since tomatoes have moisture.Heat oil in a kadai and once the oil is hot, add ginger garlic paste and saute it for a few seconds on medium heat.Once the ginger garlic paste is sauteed well, add onions and saute it till onion turns golden brown.Now add turmeric powder, red chilli powder and salt and mix it well.Once mixed well, add tomato-cashewnut puree and the kolhapuri masala.Let the mixture cook on medium heat it till the recipe starts leaving the sides of the pan.
Check for salt and spices and adjust them if required.Now add paneer cubes and mix it with help of spatula, but carefully such that the paneer cubes won't break.Cook for a couple of minutes till you feel that the gravy has the right texture and combined well, and switch off heat.Serve Paneer Kolhapuri Recipe (Cottage Cheese In Maharashtrian Gravy With Kolhapuri Masala) along with Garlic Naan Without Yeast Recipe, and Creamy Dal Makhani Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Paneer_Kolhapuri_1600.jpg, 10
Ingredients: salt,green beans (french beans),ginger,sunflower oil,mustard seeds,asafoetida (hing),white urad dal (split) (split black gram),curd,sooji (semolina rava),enos fruit salt,kala jeera

Instant Masala Beans Idli Recipe, 1 cup Curd (Dahi / Yogurt),1 teaspoon Enos fruit salt,1/2 teaspoon Kala jeera,Salt - to taste,1/2 inch Ginger,1 teaspoon Mustard seeds,1/4 cup Green beans (French Beans) - finely chopped,1/4 teaspoon Asafoetida (hing),2 teaspoon White Urad Dal (Split) - (split black gram),1 cup Sooji (Semolina/ Rava) - roasted,2 teaspoon Sunflower Oil, 20, South Indian Recipes, Instant Masala Beans Idli Recipe firstly needs parboiling the beans with a pinch of salt and sugar.Drain all the water, in a shallow fry pan, heat a teaspoon of oil, add the jeera and crushed black pepper and sauté well.
Allow to cool.In a bowl, add roasted rava, yogurt, salt, and mix well.Make the tempering with a teaspoon oil and add mustard seeds.
Let it crackle.Add crushed ginger, saute for a few seconds, add urad dal, saute till golden, switch off the flame and add asafoetida.Add the tempering to sooji/rava - yogurt mixture to make the batter.
Beat well.Keep an idli steamer ready with adequate water, and grease the Idli Moulds.Add the fruit salt to the batter and add the sauteed french beans and mix Masala Beans Idli  batter homogenously.Immediately pour batter into the greased moulds, Steam for 10-12 minutes on high heat.Once done, keep aside for 1-2 minutes, unmould and serve Instant Masala Beans Idli Recipe hot with Chow-Chow Kothamalli Chutney Recipe, Pudina Chutney Recipe or Mysore Chutney Recipe and Thakkali Vengayam Sambar for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Kalyani_Srinath/Instant_Masala_Beans_Idli_recipe.jpg, 11
Ingredients: yellow bell pepper (capsicum),salt,ginger,mint leaves (pudina),brinjal (baingan eggsplant),cloves garlic,basil leaves,virgin olive oil,spirulina,badam (almond),onion,black pepper powder,green bell pepper (capsicum),tofu,red chilli sauce

Grilled Eggplant With Spirulina Basil Pesto and Tofu Recipe, 1 Onion - sliced,1/4 cup Extra Virgin Olive Oil,1 teaspoon Black pepper powder,2 teaspoon Red Chilli sauce,4 cloves Garlic,1 tablespoon Extra Virgin Olive Oil,1 inch Ginger - chopped,4 tablespoons Tofu - cut into cubes,1 cup Basil leaves,1 tablespoon Spirulina,1/2 teaspoon Black pepper powder,1/2 cup Badam (Almond) - blanched ,4 cloves Garlic - chopped,1 Green Bell Pepper (Capsicum) - sliced,1/2 cup Tofu,2 teaspoon Salt,1 Brinjal (Baingan / Eggplant) - cut into roundels,1/2 cup Mint Leaves (Pudina),1 Yellow Bell Pepper (Capsicum) - sliced, 40, Continental, To begin making the Grilled Eggplant With Spirulina Basil Pesto and Tofu Recipe, slice the eggplant into discs of about 1/4-1/2 inch thickness, spread it on a plate and sprinkle salt and leave it for 15 minutes.Wash it under flowing water and wipe it dry with tissue paper.
Heat a flat skillet and drizzle some oil and arrange all the eggplant slices on the hot pan .
Brush each piece with olive oil and season with salt and pepper.Cook it on each side for 10 minutes until the eggplant is cooked and golden brown in colour.
Remove onto a plate once done.To Make the Spirulina Basil Pesto Add all the ingredients into a blender and blitz it into a smooth paste check for seasoning.
Keep it aside.To make the Vegetable ToppingHeat a flat skillet, add oil and saute the ginger, garlic and onion till the onions turn translucent.
 Once done add the capsicum and saute till it is cooked.
Finally add the red chili sauce give it a stir.
Once done keep it aside.To assemble the Grilled Eggplant With Spirulina Basil Pesto and Tofu RecipeTake each egg plant roundels and add a tablespoon of pesto and smear it evenly and garnish it with sauteed vegetables and cut tofu on top.
Serve the Grilled Eggplant With Spirulina Basil Pesto and Tofu Recipe as an Party Appetizer along with a party meal of Cheesy Baked Spaghetti Pasta Recipe In Tomato Basil Sauce and Red Wine Sangria Cocktail Recipe, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/24-jan/Grilled_Eggplant_with_Basil_Pesto_And_Tofu-1.jpg, 15
Ingredients: colocasia leaves (arbi),cumin powder (jeera),salt,amchur (dry mango powder),chaat masala powder,red chilli powder,water,gram flour (besan),ginger garlic paste,lemon,coriander powder,sunflower oil

Arbi Ke Patte Ke Pakode - Colocasia Leaf Rolls Recipe, 1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Coriander Powder (Dhania),Lemon wedges - for garnish,2 cups Gram flour (besan),Chaat Masala Powder - to sprinkle,Water - as needed,Sunflower Oil - to cook,2 teaspoon Ginger Garlic Paste,1/2 teaspoon Red Chilli powder,10 Colocasia Leaves (Arbi) - medium size, 60, Maharashtrian Recipes, To begin making the Arbi Ke Patte Ke Pakode, firstly select the softest and youngest leaves for best taste.
Cut the central stem and remove its hard membranes using a knife.Wash them thoroughly and pat dry with a kitchen towel.
Set aside.In a bowl, add besan or chickpea flour, salt and red chili powder.
Also, add coriander powder, amchur, cumin powder and  ginger garlic paste.Add little by little water to make a thick paste, and keep stirring to make a lump free batter of dropping consistency.Place a colocasia leaf on a large plate with the glossy and smooth part of the leaf facing downwards.
Spread the batter generously on the top of the entire leaf.Place another leaf on top of it and repeat the procedure with 5-6 leaves by arranging them one above the other.
If you have large leaves, you can stop at placing 4 leaves, one after the other.Fold the ends from both sides so as to minimize batter dipping out and start rolling them from one end.
Keep applying the batter on the inner side of the swirl also.
Repeat the same for all the leaves.Heat water in a steamer and steam the prepared colocasia leaves for about 15 minutes on high flame.
The batter is non-sticky after steaming.After cooling to room temperature, cut them into slices using a sharp knife.
Hot leaves cannot be cut without disheveling and breaking them, hence wait for the steamed leaves to cool completely.Heat oil in a wok or kadai and deep-fry them in batches for a minute on both sides till crisp and brown.Put them on a kitchen tissue towel to absorb excess oil.
Sprinkle some chat masala on it and serve Serve Arbi Ke Patte Ke Pakode hot with lemon wedges and mint chutney and Ginger Cardamom Chai -Spice Infused Indian Style Milk Tea on a rainy day for a great snack option., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anshu_Pande/Arbi_Ke_Patte_Ke_Patode__Colocassia_Leaf_Rolls.jpg, 12
Ingredients: tomato,salt,ginger,green chilli,coconut,horse gram dal (kollu kulith) sprouted,red chilli powder,cumin seeds (jeera),turmeric powder

Sprouted Horse Gram Thoran Recipe - No Onion No Garlic, 1 Tomato - chopped - optional,1 Green Chilli,250 grams Horse Gram Dal (Kollu/ Kulith) - Sprouted,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 inch Ginger,1/2 cup Fresh coconut - grated,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder, 25, Kerala Recipes, To begin making Sprouted Horse Gram Thoran Recipe first sprout the horsegram if you are not buying store bought sprouts.Follow How to make SproutsAdd the horse gram sprouts into the pressure cooker, sprinkle some salt, and 3 tablespoons of water.
Pressure cook it for 3 to 4 whistles and turn off the heat.
Allow the pressure to release naturally.
Grind coconut, green chilli, cumin seeds, ginger to a course paste with little water in a mixer grinder.
Heat oil in pan, add the tomato and add the ground paste and mix.
Stir in the turmeric powder and red chilli powder and saute for a minute.Add the sprouted horse gram dal and salt to taste and stir fry for a about a minute.
Check the salt and adjust to taste accordingly.Transfer the Sprouted Horse Gram Thoran to a serving bowl and serve hot.Serve Sprouted Horse gram Thoran along with a Kerala Avial, Rasam, Rice and Homemade Yogurt for a nice sattvik meal.
, https://www.archanaskitchen.com/images/archanaskitchen/basic_recipes/Sprouted_Horsegram_Thoran_Recipe_No_Onion_No_Garlic_10_1600.jpg, 9
Ingredients: tomato,black cardamom (badi elaichi),green chillies,ginger,salt,full fat,asafoetida (hing),red chilli powder,water,onion,cumin seeds (jeera),rajma (large kidney beans),turmeric powder,coriander powder,black urad dal,cloves (laung),butter,garam masala powder

Creamy Dal Makhani Recipe, Salt - as required,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,1/2 cup Rajma (Large Kidney Beans),4 cups Water,1/8 teaspoon Asafoetida (hing),1 teaspoon Coriander Powder (Dhania),1 cup Black Urad Dal (Whole),1 Onion - finely chopped,1 Black cardamom (Badi Elaichi),2 Green Chillies - chopped,4 tablespoons Butter,3 tablespoons Fresh cream - full fat,1 teaspoon Ginger - grated,1/2 teaspoon Cumin seeds (Jeera),1/2 cup Homemade tomato puree,2 Cloves (Laung),1/2 teaspoon Red Chilli powder, 65, North Indian Recipes, To begin making the Creamy Dal Makhani recipe, wash and soak black lentil and kidney beans together in enough water for at least 8 hours or for overnight.Drain the water and wash thoroughly at least for 5 to 6 times.The best way to make sure that it is purely washed, is that you can see clear water after washing them.In a pressure cooker, add lentil, kidney beans, asafoetida , turmeric, salt, water, black cardamom and cloves and pressure cook for 2 to 3 whistle on high flame then lower the heat and let it cook for another 15 to 18 minutes.When the cooker cools down completely, open it and check the cooked lentils should be very soft to touch.You should be able to mash the both lentil and kidney beans with spoon if they are cooked completely.If they are not cooked thoroughly, then pressure cook for 2 whistle more and add warm water if required.Now heat a thick bottomed pan add 3 tablespoons butter in it.Add cumin seeds and fry them until you see them into golden brown colour.
Once cumin seeds are golden brown, then add chopped onions.After 3 minutes or until onion turns in light golden colour add tomato puree, green chillies and grated ginger.After 1 minutes add chilli powder, coriander powder and (add spices to adjust your taste) cook till the oil starts separating from the mixture.Now add cooked lentils and simmer for 12 to 15 minutes.
Add garam masala, cream and 1 tablespoon butter (if lentils will thicken after some time so make sure to add enough warm water for cooking).Cook for another 5 minutes.
Now creamy Makhani daal is ready to serve.Garnish with fresh cream & butter and serve hot.
Serve Creamy Dal Makhani with Jeera Rice and Tawa Parathas for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Dal_Makhani.jpg, 18
Ingredients: salt,red chillies,mustard seeds,fennel seeds (saunf),lemon,turmeric powder,sunflower oil

Instant Red Chilli Pickle Recipe, 5 tablespoon Sunflower Oil,3 tablespoons Mustard seeds,1 teaspoon Lemon juice,1 tablespoon Salt - (adjust as per taste),100 grams Fresh Red chillies,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Fennel seeds (Saunf), 20, Indian, To prepare Instant Red Chilli Pickle Recipe, wash the fresh red chillies and wipe them with kitchen towel.De-seed them and Cut them lengthwise.
In separate bowl, mix the mustard seeds, fennel seeds, salt, turmeric powder, lemon juice and about half the oil.Add the red chillies into this mixture and stir well.Take a pickle jar, and fill it with this red chilli pickle.
Pour remaining oil into jar and let it rest for 2-3 hours.After 3 hours, Instant Red Chilli Pickle Recipe is ready to be served with Parathas , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reena_vyas/Instant_Red_Chilli_Pickle_edited.jpg, 7
Ingredients: tomato,salt,ginger,kashmiri red chilli powder,coriander (dhania) leaves,mustard seeds,asafoetida (hing),potato (aloo),cloves garlic,brinjal (baingan eggsplant) purple,curry leaves,onion,byadagi chilli powder,green bell pepper (capsicum),turmeric powder,garam masala powder,sunflower oil

Vaangi Shimla Mirchi Bhaji Recipe - Brinjal Capsicum Gravy, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,4 cloves Garlic,1 tablespoons Sunflower Oil,1 teaspoon Garam masala powder,Salt - to taste,1 Tomato - finely chopped,1/2 inch Ginger,2 Onions - finely chopped,1/2 teaspoon Kashmiri Red Chilli Powder,1 Green Bell Pepper (Capsicum) - chopped in cubes,1 sprig Curry leaves,1 Potato (Aloo) - chopped in cubes,Coriander (Dhania) Leaves - for garnishing,1/4 teaspoon Asafoetida (hing),3 Brinjal (Baingan / Eggplant) - Small Purple ones,1/2 teaspoon Byadagi Chilli Powder, 70, Maharashtrian Recipes, To begin making Vaangi Shimla Mirchi Bhaji, first wash the brinjal and the capsicum and chop into cubes.
Immerse the cubed brinjals in clean water till further use to prevent them from turning black.
Peel the potatoes and cube them.
Immerse in clean sufficient water till further use.Grind the garlic and ginger to a fine paste in a mixer and keep aside.
Place a kadai on medium heat and add the oil to it.Once the oil is hot, add the mustard seeds and as soon as they splutter, add the asafoetida and curry leaves.
Saute for a minute and add the chopped onions.
Saute till onions turn translucent.Add the ginger garlic paste and saute along with turmeric powder, byadgi chilli powder and Kashmiri chilli powder.
Saute until the raw smell of the spices and ginger garlic paste go away.
Add the cubed potatoes and mix well.
Add sufficient water to immerse the potatoes and bring to a boil.
Cover and cook for about 8-10 minutes.Now add the chopped capsicum and the cubed brinjals.
Saute and cook covered for few more minutes.When the potatoes are half cooked, add the chopped tomatoes and the garam masala powder.
Mix well and cover with a lid.When all the vegetables are fully cooked, add salt to taste and transfer the Brinjal Capsicum Gravy to a serving bowl.Garnish with chopped fresh coriander leaves and Vaangi Shimla Mirchi Bhaji is ready to be served.
Serve Vaangi Shimla Mirchi Bhaji along with Chapatis or Bhakri or Ghavan along with Dal Palak for a delicious weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/panditp253-gmail.com/VAANGI_SHIMLA_MIRCHI_CHI_BHAAJI.jpg, 17
Ingredients: salt,ginger,potato (aloo),methi leaves (fenugreek leaves),green peas (matar),red chilli powder,coriander (dhania) leaves,onion,turmeric powder,coriander powder,cauliflower (gobi) floret,sunflower oil

Potato Cabbage Pea Vegetable Recipe, 1 tablespoon Coriander Powder (Dhania),Sunflower Oil - as required,1 cup Green peas (Matar),Salt - to taste,1 teaspoon Methi Leaves (Fenugreek Leaves),1 sprig Coriander (Dhania) Leaves - for garnishing,2 Potato (Aloo),1 teaspoon Ginger - finely chopped,1/2 kg Cauliflower (gobi) - floret,1 tablespoon Turmeric powder (Haldi),2 teaspoon Red Chilli powder,2 tablespoon Onion - finely chopped, 50, North Indian Recipes, To prepare Aloo Gobhi Matar Ki Sabzi Recipe, put the florets in a large bowl and cover with hot water.
Add a teaspoon of salt and mix well.
Keep aside for 10 minutes.Peel wash and cut the potato into small pieces and put potatoes in cold water.Heat the oil in a kadai or a non-stick pan.
Add fenugreek seeds, when they splutter, sauté ginger and onion.Now add the cauliflower florets, peas, potatoes and fry for few minutes stirring occasionally.Cover and cook for 2-3 minutes.Now add turmeric, red chili powder, coriander powder and salt stir and mix well all the spices and veggies together.
Adjust salt.Cover with a tight-fitting lid and cook on low flame for 5 to 6 minutes.
Turn off the heat.Garnish with coriander, serve Aloo Gobhi Matar Ki Sabzi Recipe hot with chapati or poori., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/hem_lata_srivastava/Aloo_gobhi_aur_matar_ki_sabji.jpg, 12
Ingredients: salt,wheat flour,parangikai pumpkin,jaggery,soda,cumin seeds (jeera),sesame seeds (til seeds),sunflower oil

Pumpkin Wade (Sweet Pumpkin Pooris) Recipe, Sunflower Oil - for deep frying,Salt - to taste,2 teaspoon Sesame seeds (Til seeds),1/2 cup Jaggery - grated,1 pinch Cooking soda,3 cups Whole Wheat Flour,4 teaspoon Cumin seeds (Jeera),2 cups Kaddu (Parangikai/ Pumpkin) - peeled and finely chopped,2 tablespoon Sunflower Oil, 60, Indian, To begin with Pumpkin Wade, pressure cook the pumpkin by adding sufficient water for 3 whistles.
Switch off the gas and let it cool down.After the pressure gets released, open the pressure cooker, drain and retain the water.Now in a mixing bowl add the whole wheat flour, boiled pumpkin and other ingredients and mix well.
Add 1/ 2 cup water, preferably the water which was used to boil the pumpkin.Knead well to make a soft dough.
Ensure that the pumpkin gets nicely mashed while making a dough.Keep the dough covered with a lid or soft muslin cloth for about 20 minutes.After 20 Minutes, apply some oil to your hands and make small balls from the dough.Spread some loose flour on the rolling table and flatten the balls into small circles of approximately 2 inches in diameter.
Do not flatten the dough like regular pooris, as the wade will be crispy.Flatten them a bit thicker than that we do for regular pooris.
One by one flatten all the balls into small thick pooris and keep them ready on a separate plate.In a kadai or wok, add oil.
Let the oil get heated.
Now add one flattened wade/poori into the hot oil carefully.Using a frying spoon or slotted spoon gently press the poori, put some hot oil on top and move in a circular way.You will notice that the poori gets puffed and rises up.
At this point, turn it to the other side and fry till it turns golden brown.
Do not keep the poori in oil for more than 3 minutes else it will become brittle.Drain it on kitchen towel.
Continue the deep frying process for all the other flattened pooris.Serve Pumpkin Wade with Sabudana Kheer or you can have it with Masala Chai during your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Pumpkin_Wade__Sweet_Pumpkin_Pooris.jpg, 8