anandhuvasudev/southindiandish huggingface dataset:
Ingredients: green chillies,salt,asafoetida (hing),mustard seeds,coconut,curry leaves,white urad dal (split),lemon,black pepper powder,jackfruit (kathal),turmeric powder,chana dal (bengal gram dal)

Raw Jackfruit Poriyal Recipe - South Indian Raw Jackfruit Stir Fry, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Black pepper powder,2 sprig Curry leaves,2 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Lemon juice,1 teaspoon Mustard seeds,2 Green Chillies - slit,1 teaspoon Chana dal (Bengal Gram Dal),1 cup Jackfruit Raw (Kathal) - raw and diced,1 pinch Asafoetida (hing), 55, South Indian Recipes, To begin making the Raw Jackfruit Poriyal, let us first cut the raw jackfruit.
In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil.This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free.
Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water.To start making the Raw Jackfruit Poriyal, place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 6 whistles and turn off the heat.Allow the pressure to release naturally.
Drain any water from the jackfruit and set aside.In a frying pan, heat oil on medium heat, add the mustard seeds and allow it to crackle, next add asafoetida, urad dal and chana dal and fry till they turn golden brown.
This will take about a minute.Once they have turned brown, add in the curry leaves, green chilies, salt, turmeric powder, black pepper powder and the boiled raw jackfruit pieces.
Give the Raw Jackfruit Poriyal a good stir for about 30 seconds and turn off the heat.
Finally add the lemon juice, grated coconut and mix properly.
The Raw Jackfruit Poriyal Recipe is ready to be served.Serve this Raw Jackfruit Poriyal Recipe along with Steamed Rice and Udupi Style Sambar Recipe | Masala Huli With Mixed Vegetables for a weekday lunch meal.For an Indian Diabetic meal you can serve this Raw Jackfruit Poriyal Recipe along with Ragi Tawa Paratha and Hyderabadi Khatti Dal Recipe and Raw Papaya, Apple & Carrot Salad Recipe and Palak Raita for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Raw_Jackfruit_Poriyal_Recipe.jpg, 12
Ingredients: salt,coriander (dhania) leaves,mustard seeds,green toor dal (pigeon pea),garlic,green chillies,butter,sunflower oil

Togarikaayi Usli Recipe (Green Pigeon Peas), 1/2 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,2 Garlic,2 cups Fresh Green Toor Dal (Pigeon Pea),1 teaspoon Mustard seeds,10 Green Chillies,1/4 cup Sunflower Oil,1 tablespoon Butter (unsalted), 40, North Karnataka, To begin with the Togarikaayi Usli first, in a  pressure cooker, heat oil.
Add mustard seeds to this, let it crackle.
Add chopped green chillies and stir it.
After a minute add togarikaayi and give it a good stir.
Stir it for a couple of minutes and add just enough water to cover 3/4th of togarkaayi.
Close the lid and pressure cook it till the cooker lets out one whistle.Once cooled, open the lid.
Now add salt, chopped coriander, garlic cloves, and pressure cook it again till the cooker lets out one whistle.Once cooled, open the lid.
Switch on the flame and add butter and give it a good stir.Allow the water to evaporate completely and switch off the flame.
Serve the Togarikaayi Usli it hot with roti or steamed rice.
Usli tastes better the next day, so make more and enjoy the next day as well ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Togarikaayii_Usli.jpg, 8
Ingredients: salt,milk,water,sugar,vanilla,cocoa powder,flour (maida),butter

Eggless Checker Board Cookies Recipe, 1/2 cup Butter,1-3/4 cup All Purpose Flour (Maida),3/4 cup Sugar,1/4 teaspoon Salt,1/2 teaspoon Vanilla Extract,2 tablespoon Milk,3 tablespoon Cocoa Powder,Water, 135, Continental, To begin making the Eggless Checkerboard Cookies Recipe first, sieve all purpose flour and keep it ready.In another bowl add butter and sugar and give it a good whisk.
Now add vanilla essence and salt to the mixture and give it a good mix.
To this mixture add the all purpose flour and mix them well.
Add a tablespoon of milk and combine them.
Divide the dough into 2 equal parts , add cocoa powder in one portion and mix them well till the cocoa is incorporated into the dough add a little milk if the dough is too dry.Roll the white dough into a rectangle shape about 4-inches thick, do the same with the chocolate dough and cut the uneven sides.
Brush some water on the rolled white dough and place the rolled chocolate dough and press them gently.
Cover the dough with cling wrap and refrigerate for 1/2 hour.Cut strips in equal size and make squares out of them.
Take 2 square pieces one white and other brown and stick them by brushing some water on the side.
Repeat this for all the squares and make by brushing water so that they stick together.
Cover it with cling wrap and refrigerate for about to half an hour to 1 hour.
Preheat the oven to 350 F and line parchment paper on a cookie sheet.Slice the cookie about 1/4 inch thick, place them by leaving some gap in betweenBake the cookies at 350 F for 10 - 15 mins till you see some light brown corners.Cool the Checkerboard cookies in cooling rack and serve with a glass of Mango Tofu smoothie for evening snack during tea time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Manjula_Bharath/Eggless_Checker_Board_Cookies_1600.jpg, 8
Ingredients: salt,ginger,boneless chicken,chicken stock,soy sauce,carrot,spring onion (bulb greens),udon noodles,sweet corn,button mushrooms,eggs,cabbage (patta gobi muttaikose)

Japanese Chicken Udon Soup Recipe, 4 Button mushrooms - sliced,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - finely sliced,1/2 cup Carrots (Gajjar) - finely chopped,2 tablespoons Sweet corn,1-1/2 tablespoon Soy sauce,Salt - as needed,4 cups Chicken stock,1 tablespoon Ginger - minced,1 cup Udon noodles - boiled,1 cup Boneless chicken - pieces and boiled,1/2 cup Spring Onion (Bulb & Greens) - sliced,2 Whole Eggs, 50, Japanese, To begin making the Japanese Chicken Udon Soup recipe, in a large bottomed pan add the Chicken stock and minced ginger, soy sauce and bring to a boil over medium-high heat.Reduce the heat to medium-low and simmer for 3 to 4  minutes.
Now add carrots and simmer for few minutes.Next add the chicken, cabbage, mushrooms, sweet corn kernels and some onions.
Return to a simmer and gently simmer for about 5 minutes.Adjust salt.
Meanwhile cook noodles in another pan, drain and keep aside.Take a serving soup bowl, pile the noodles in between and pour the soup all over.
Sprinkle left over spring onions.Heat a pan on low-medium flame and add a few drops of oil.
Break the egg directly on the pan and adjust salt.
Do not flip the egg.
Let it cook from the bottom side only.
You can either let the yolk cook through completely or leave it bit runny depending on how you like your sunny side up egg.
Place the egg above the udon soup and serve hot with some extra udon noodles.
Serve Japanese Chicken Udon Soup on its own for a healthy and light dinner or serve it along with some Garlic Bread., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Japanese_Chicken_Udon_Soup_.jpg, 12
Ingredients: salt,canned black beans,red bell pepper (capsicum),mango pickle sauce,sour,coriander (dhania) leaves,cloves garlic,virgin olive oil,water,mozzarella cheese cheese,lemon,sweet corn,mixed grains (amaranth,tortillas

Healthy Black Bean Stuffed Burrito Recipe With Amaranth And Quinoa, 1 cup Canned black beans - drained and rinsed,1 tablespoon Extra Virgin Olive Oil,1 Red Bell pepper (Capsicum) - finely sliced,Salt - to taste,1 1/2 cup Water,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 clove Garlic - mashed,3/4 cup Mixed Grains - (amaranth,1 teaspoon Extra Virgin Olive Oil,1 Lemon - juiced,2 teaspoon Mango pickle - or any sauce of your choice,1/2 cup Mozzarella cheese - or any cheese,1/4 cup Sour cream,4 Tortillas,1/2 cup Sweet corn - steamed, 50, Mexican, To begin making the Healthy Black Bean Stuffed Burrito With Amaranth And Quinoa, first cook the grains.
To do that, place a sauce pan with 1-1/2 cups of water on the heat and bring it to a boil along with required salt.
Once its at a rolling boil, stir in the mixed grains.
Turn the heat down to low, cover the saucepan and allow it to cook/simmer for for about 15 minutes or until grains are cooked and the water is absorbed completely.When the grains are cooked fully, turn off the heat, drain off any additional liquid if any, add one teaspoon of olive oil and fluff the grains up using a fork.
Keep this aside for later use.Meanwhile combine the drained beans with the garlic, add adequate water and salt and place it all in a pressure cooker.
Put the pressure cooker on the heat and cook the beans until you hear 2-3 whistles.
Turn the heat to low and allow it to cook for 3-4 minutes more and turns he cooker off.
When the pressure releases naturally, take the lid off and ensure that the beans are tender, cooked but not mushy.Drain the beans out of the water in which they were pressure cooked and run them under cold water.
Keep aside for later use.Next, warm up the tortillas and keep them wrapped in a cotton kitchen towel, until later use.In a medium mixing bowl add the cooked grains, cooked beans, chopped coriander, chopped bell pepper, steamed corn, olive oil and lemon juice and stir to combine.To assemble the burritos, place the tortillas on a work surface.
Start with a big scoop of prepared beans + grain mixture and spread evenly across the tortillas.Over it, scoop half a teaspoon each of sweet spicy mango pickle and a dollop of sour cream on the top.Next, sprinkle some shredded cheese over each.Fold the sides in to make a tight parcel, or roll it up into a cylindrical wrap so the filling stays intact.Serve Healthy Black Bean Stuffed Burrito With Amaranth And Quinoa along with Kiwi Basil Lemonade Recipe and Baileys Irish Cream Trifle Pudding Recipe for dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Amaranth_quinoa_buckwheat_black_bean_stuffed_burritos.jpg, 14
Ingredients: coriander (dhania) leaves,coconut,saltoil,eggsplant,tamarind marble,onion,tamarind paste,green chillies

 Goan Style Brinjal Bharta (Recipe In Hindi),  1/2 cup green coriander - finely chopped, as per taste,1 eggplant, 2 tablespoons coconut - grated, 1 tablespoon tamarind paste, 2 green chillies - chopped, Salt - 1 tablespoon oil, 2 onions - finely chopped, 1 tamarind - as much as marble, 55, Goan Recipes, To make goan style brinjal fills, clean the brinjals and make 4 cuts.
Now heat oil in a pan.
Apply oil to the brinjal, keep it in the pan and pat it.
After 2 minutes, open the pan and flip the brinjal.
Now add tamarind in a slit of brinjal and push the pan again.
Keep turning the eggplant till it is cooked from all sides.
After cooking, the eggplants will turn slightly brown and release water.
Let the brinjal be covered until it cools down.
After it cools, sprinkle it and keep it with ala.
Now mash the brinjal and mix onion and green chilli in it.
Add coconuts to it and mix well.
Add tamarind paste, salt and garnish with green coriander.
Serve Goan Style Brinjal Bharata with Gujarati Kadhi, Khichia Knife and Phulka for a dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Goan_Brinjal_Bharta_Recipe.jpg, 8
Ingredients: salt,ginger,chana dal (bengal gram dal),rice,asafoetida (hing),onion,green zucchini,green moong dal,green chillies,sunflower oil

Zucchini Pesarattu Recipe, 1-2 tablespoons Chana dal (Bengal Gram Dal),Onions - finely chopped as needed (optional),Salt - to taste,1 inch Ginger,1 Green zucchini - as needed,1 cup Rice - soaked overnight/8hours,Sunflower Oil - to cook,1/4 teaspoon Asafoetida (hing),2-3 Green Chillies,1 cup Green Moong Dal (Whole) - soaked overnight/8hours, 40, Fusion, To prepare Zucchini Pesarattu Recipe, Soak lentils and rice in enough water for 8 hours, drain and grind this mixture in a Blender along with green chillies, hing, salt, and ginger.
Carefully add a little water while grinding, since the lentils soak up a lot of water.Now slice the zucchinis very thinly if possible using a mandolin slicer.Heat a Dosa tawa on medium flame.Dip the Zucchini in the dosa batter just like Bajji/Bajjias and place one in the centre and place more zucchinis dipped in batter around the center next to each other to form a flower-like pattern on a moderately hot tava that has been seasoned with oil.Fill the gaps with little batter, drizzle some oil, cover and cook the dosa on a low to medium flame.
Cook a little extra since you need the vegetable to cook through.Now gently flip the dosa and cook on the other side.
Top with chopped onions and Serve Zucchini Pesarattu Recipe with Allam Pachadi (Ginger Chutney).
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Zucchini_pesarattu.jpg, 10
Ingredients: boneless chicken breasts,salt,corn flour,hung curd (greek yogurt),coriander (dhania) leaves,cardamom (elaichi) podsseeds,mozzarella cheese,cloves garlic,ginger garlic paste,lemon,garlic powder,black pepper powder,green chillies,sunflower oil

Chicken Malai Kebab Recipe (Reshmi Kebab), 1 tablespoon Lemon juice,2 tablespoon Ginger Garlic Paste,2 Green Chillies,300 grams Boneless chicken - breasts,1/2 tablespoon Salt,2 cloves Garlic,Salt - to taste,2 teaspoon Black pepper powder,2 Cardamom (Elaichi) Pods/Seeds - peeled and crushed,1 tablespoon Garlic powder,3 tablespoon Mozzarella cheese - grated,2 tablespoon Fresh cream,4 tablespoon Coriander (Dhania) Leaves - chopped,1 tablespoon Corn flour,2 tablespoon Sunflower Oil,2 tablespoon Hung Curd (Greek Yogurt), 170, Mughlai, To prepare Murg Malai Kebab Recipe (Reshmi Kebab), wash the chicken pieces and cut them into bite sized pieces.Marinate them by applying the ingredients mentioned in 1st marinade (black pepper powder,ginger garlic paste, lemon juice and salt).Keep them in fridge for 30 minutes.Add coriander leaves, green chillies and garlic pods to a mixer and make a thin paste without adding any water.To a mixing bowl add thick yogurt, fresh cream, grated cheese, crushed cardamom, garlic powder, coriander and green chilli paste from mixer, corn flour and oil.
Mix well.Pour this cheesy creamy marinade on the chicken pieces ensuring that the chicken pieces are completely covered.
Add salt to taste and mix well.Again keep the chicken coated with creamy cheesy marinade is fridge for at least 2 hours.Meanwhile soak the skewers for 2 hours in water.After 2 hours, start putting the chicken pieces on skewers ensuring that maximum meat is on the upper side of the skewer.You can add 2 to 3 chicken pieces on the skewers depending on the size of the kebabs.Pre-heat the oven in broil more for 10 minutes at 230 C.Line the baking tray with aluminium foil and place the chicken loaded skewers on the baking tray by keeping enough space in between them.Apply melted butter on the chicken pieces using a basting brush.
Keep the baking tray inside the oven and broil for 15 minutes at 230 C.After 15 minutes, take out the baking tray carefully and flip the chicken pieces.Again apply butter using a basting brush and broil the chicken at same temperature for 10 minutes.Serve Murg Malai Kebab Recipe (Reshmi Kebab) with pudina chutney and Chicken Biryani., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/rakshak/Chicken_Malai_Kebab__Murg_Malai_Kebab.jpg, 14
Ingredients: salt,wheat flour,english cucumber,soy sauce,dry yeast,carrot,jalapenos,sugar,chilli vinegar,flour (maida),red chilli sauce,cabbage (patta gobi muttaikose)

Thai Style Steamed Buns Recipe, 1 teaspoon Sugar,1 1/2 cup Whole Wheat Flour,Red Chilli sauce - ,1 tablespoon Soy sauce,Salt - to taste,2 teaspoon Sugar,1/4 cup All Purpose Flour (Maida),1 cup Cabbage (Patta Gobi/ Muttaikose),1 English Cucumber - sliced,1 tablespoon Active dry yeast,1 cup Pickled Jalapenos - sliced,1 Carrot (Gajjar) - sliced to roundels,1 tablespoon Chilli vinegar, 90, Thai, To begin making the Thai Style Steamed Buns Recipe, take Maida flour, sugar and yeast in a separate bowl.
Add about 1/4 cup Lukewarm water.
Keep it aside for 30 minutes.In another big bowl, add whole wheat flour, the fermented yeast dough, salt and little water and combine it to form a soft dough.Knead for about 10 minutes and place the dough into the same bowl and cover it with a damp cloth and keep it aside to rise for about 30 minutes.Meanwhile, chop all the vegetables and mix it with soy sauce, chili vinegar, sugar and salt.Take the risen dough out, pinch out small balls from them, flatten and make them into a oval shape with 1 centimeter thick.
Apply oil little and fold it over to make semi circle, place them aside to rise again for about 10 minutes.Heat a vegetable steamer with water, place the parchment paper over the steamer, place all the risen semi circle dough onto the paper and steam them for 10 minutes.Once the buns steamed, take them out and add pickled vegetables inside and serve.Serve the Thai Style Steamed Buns Recipe along with Thai Green Papaya Salad by the side or light appetizer like Asian Style Baby Corn With Sesame Seeds & Peanut Sauce., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Thai_Style_Steamed_Buns_Recipe.jpg, 12
Ingredients: tahini,red bell pepper (capsicum),mini pita breads circles from the center,onion,cheddar cheese,green zucchini,tomato basil pasta sauce

Mini Pita Pizza With Tahini Roasted Vegetables Recipe, 4 Mini Pita Breads - sliced into half circles from the center,1 tablespoon Tahini,11/2 cup Cheddar cheese - grated,1 Green zucchini - sliced into rounds,2 Red Bell pepper (Capsicum) - thinly sliced,1 cup Tomato Basil Pasta Sauce,1 Onion - thinly sliced, 25, Mediterranean, To begin making the Mini Pita Pizza With Tahini Roasted Vegetables, heat 1 teaspoon of oil.Add onion, green zucchini, red bell pepper, sprinkle some salt and roast until the vegetables are soft.
Once done, toss in the tahini sauce, cook for another 1 minute and keep aside.Preheat the oven to 200 C.
Place the sliced pita bread on a baking sheet, spoon the tomato basil sauce on each pita slice, spoon the roasted vegetables over the pita and sprinkle the cheddar cheese.Bake in the oven until the cheese melts and the pita bread is lightly crisp and golden.
Take it out of the oven and serve hot.Serve the Mini Pita Pizza With Tahini Roasted Vegetables Recipe as a party starter along with other starters like Mustard Mayo Baby Potatoes and Peri Peri Fish Fingers., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mini_Pita_Pizza_With_Tahini_Roasted_Vegetables_Recipe_.jpg, 7
Ingredients: salt,wheat flour,ginger,corn flour,vegetable stock water,cauliflower (gobi),cabbage (patta gobi muttaikose) miced,carrot,spring onion (bulb greens),cloves garlic,soy sauce,tomato ketchup,sriracha sauce,sunflower oil sunflower oil,green bell pepper (capsicum),sunflower oil pan ( b),rolled oats instant oats,red chilli sauce,green chillies,pepper

Non-Fried Vegetable & Oat Manchurian Balls Recipe In Sweet & Spicy Oat Sauce, 2 inch Ginger - grated or chopped,1/4 cup Whole Wheat Flour,2 cups Cabbage (Patta Gobi/ Muttaikose) - finely miced,1 tablespoon Tomato Ketchup,1 teaspoon Red Chilli sauce,1 cup Vegetable stock - or water,2 tablespoons Sunflower Oil - for pan frying (1/4 teaspoon for each ball),1 tablespoon Sriracha sauce,Salt - to taste,5 to 6 cloves Garlic - finely chopped,1 inch Ginger - grated,1 teaspoon Soy sauce,1/2 cup Cauliflower (gobi) - shredded,1/4 cup Corn flour,1 tablespoon Sunflower Oil - or sunflower oil,1 tablespoons Corn flour,1/2 cup Spring Onion (Bulb & Greens),1 cup Carrot (Gajjar) - finely grated,2 Green Chillies - finely chopped,Salt and Pepper - to taste,40 grams Rolled Oats Or Instant Oats,1 Green Bell Pepper (Capsicum) - finely chopped, 45, Asian, To begin making Non-Fried Vegetable & Oat Manchurian Balls In Sweet & Spicy Oat Sauce first make the Manchurian balls.We will be using a Kuzhi Paniyaram Pan to make the Manchurian Balls.First, combine all the ingredients for the Manchurian balls in a large bowl adding just a little water if required.
Knead to combine until all the ingredients come together.Preheat the Paniyaram Pan, add a little oil to the pan.
Spoon portion of the mixture into the pan and panfry them on medium heat until it is cooked through and browned from all sides.Pan fry the remaining balls the similar way and keep aside.In a small mixing bowl, add the corn flour along with the cup of water or vegetable stock.
Stir to combine the flour into the water.Add soya sauce, ketchup, the red chilli sauce, sriracha sauce, black pepper powder and salt.Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir-fry for a few seconds.Add the corn flour mixture to the above wok and cook for a few minutes until thick and the corn flour is cooked.Add in an additional cup of water if required to adjust the consistency of the sauce to suit your taste.Check the salt and chilli levels in the sauce and adjust to suit your palate.Just before serving, put the Vegetable Manchurian Balls in the sauce and stir-fry on high heat for few minutes.
Garnish with spring onion leaves.Serve the Vegetable Manchurian Balls in Chilli Garlic Sauce along with Vegetable Hakka Noodles or Chinese Vegetable Fried Rice., https://www.archanaskitchen.com/images/archanaskitchen/World_Asian/Non_Fried_Vegetable_and_Oat_Manchurian_Balls_in_Sweet_and_Spicy_Oat_Sauce-5.jpg, 20
Ingredients: wheat flour,spring onion greens,coriander (dhania) leaves,ajwain (carom seeds),cumin seeds (jeera),sunflower oil

Green Onion Recipe - Spring Onion Puri, 1 teaspoon Cumin seeds (Jeera),1 teaspoon Ajwain (Carom seeds),1/4 cup Coriander (Dhania) Leaves - finely chopped,1 tablespoon Sunflower Oil,2 cups Whole Wheat Flour,Sunflower Oil - to deep fry,1/2 cup Spring Onion Greens - finely chopped, 25, Indian, To begin making the Hare Pyaaz Ki Puri Recipe, we will first make the puri dough.
In a mixing bowl, combine the whole wheat flour along with oil, cumin seeds, ajwain, salt, spring onion greens, and  coriander leaves.
Mix well and add water little by little to knead and form a stiff puri dough.
Add a few drops of oil once the dough ahs come together and evenly smoothen out the dough.
 Cover the Hare Pyaaz Ki Puri dough and allow it to rest for a while.
Preheat oil in a kadai to deep fry the puris on high flame.
Divide the Hare Pyaaz Ki Puri dough into equal portions to make lemon sized dough balls.
Dust them with flour and roll the dough ball into a 3 inch diameter, using a rolling pin.
We need evenly flattened puris of medium thickness.
Once the oil is well heated, drop the flattened Hare Pyaaz Ki Puri into the oil and fry the puris .
Fry the Hare Pyaaz Ki Puri  with a spider strainer, continuously yet gently pouring oil onto the puri and allowing it to puff.Due to the addition of the spring onion greens, cumin seeds and ajwain, the puri won't fluff up like the classic plain puri.
It will just about fluff up a little more than a phulka.
Remove the Hare Pyaaz Ki Puri from the oil and place on an absorbent paper.
Serve hot.
Serve Hare Pyaaz Ki Puri Recipe along with Amritsari Chole Recipe (White Chickpeas In Spicy Gravy) or Batata nu Shaak Recipe - Aloo Tamatar Ki Sabzi, Boondi Raita, Pickled Onions followed by a sweet dish of Mukhadi Halwa Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/prasannahede/Hare_Pyaz_Ki_Puri_Recipe_Spring_Onion_Puri-5_1600.jpg, 6