anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,ginger,salt per,green chilli,red chilli powder,cloves garlic,black peppercorns,curd,coriander (dhania) leaves,coriander (dhania) seeds,onion,cinnamon stick (dalchini),cumin seeds (jeera),byadagi dried chillies,turmeric powder,chicken bs,cloves (laung),sweet potatoes,sunflower oil

Chicken Curry With Sweet Potatoes Recipe, 1 Green Chilli - finely chopped,3 Cloves (Laung),2 Byadagi Dried Chillies,3 Whole Black Peppercorns,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 inch Ginger - grated,6 cloves Garlic - finely chopped,250 grams Chicken - cut into pieces with bones,5 sprig Coriander (Dhania) Leaves - finely chopped,1/2 cup Homemade tomato puree,1/2 cup Curd (Dahi / Yogurt),1 teaspoon Coriander (Dhania) Seeds,2 Sweet Potatoes - diced,1 teaspoon Sunflower Oil,1 teaspoon Turmeric powder (Haldi),1 Onion - thinly sliced,Salt - as per required, 70, North Indian Recipes, To prepare the Chicken Curry With Sweet Potatoes recipe, firstly wash the chicken pieces thoroughly.
Peel of the potatoes and dice them.To marinate the chicken, in a mixing bowl, combine the chicken and potatoes cubes along with yogurt, salt, turmeric powder and red chilli powder.
Mix well and keep them aside.In a medium skillet, add the spice - peppercorns, cloves, byadgi chillies, coriander seeds, cumin seeds and cinnamon stick.Fry them on the medium flame till it leaves a nice aroma.
Let it cool and grind it to a smooth powder.In the same skillet, add another teaspoon of oil.
When it's hot add curry leaves.
When the curry leaves splutter, add the thinly sliced onions.
Cook till they become soft and tender.
Add the ginger, garlic, ground masala and green chillies.
Stir fry for a few seconds.
Add the tomato puree and stir.Now add the chicken and potato pieces.
Add the oats and about 1-1/2 cup of water, adjust salt to taste.
Cover and let it cook till the chicken is cooked well.Once done, turn off the heat, stir in the chopped coriander leaves and serve.Chicken Curry With Sweet Potatoes goes really well with  Lachha Parathas, Jeera Rice and Lachedar Kakdi Pyaz Kachumber Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Saffola_FitFoodie/8-Chicken_Curry_With_Potatoes_Recipe_Saffola_Oats_Fit_Foodie-1.jpg, 19
Ingredients: cashew nuts,ginger,chana dal (bengal gram dal),coriander (dhania) leaves,cardamom (elaichi) podsseeds,chaat masala powder,curd,onion,broccoli,lemon,green chutney (coriander mint),black pepper powder,cloves (laung),mint leaves (pudina),potato (aloo),spinach leaves (palak),green chilli paste

Haryali Seekh Kebab Recipe, Onions - chopped,20 Cashew nuts - powdered,1 teaspoon Green Chilli Paste,2 cups Broccoli - finely chopped,2 Cardamom (Elaichi) Pods/Seeds,2 Potatoes (Aloo),1/4 cup Mint Leaves (Pudina) - chopped,2 tablespoons Coriander (Dhania) Leaves - chopped,1 inch Ginger,1/2 teaspoon Black pepper powder,2 tablespoons Lemon juice,Curd (Dahi / Yogurt) - as needed,Green Chutney (Coriander & Mint) - as needed,2 Cloves (Laung),1 cup Spinach Leaves (Palak),1/2 cup Chana dal (Bengal Gram Dal),Chaat Masala Powder - as needed, 80, Indian, To begin making the Haryali Seekh Kebab Recipe, first soak channa dal for an hour in enough water.Boil and mash 2 potatoes and keep aside.
Steam the broccoli for 3-4 minutes, and the blend it using a food processor or a blender in pulse motion.
 Cook channa dal for 10 minutes in water, it must hold its shape well but be cooked through.
Drain the water and let this cool.Dry roast cardamom and cloves and grind them to a powder using a mortar and pestle.In a food processor add broccoli, cooked channa dal, salt, raw cleaned spinach, mint, coriander, freshly ground spices, pepper powder and lemon juice blend it all into a smooth paste.Now add this paste into a bowl with mashed potatoes and cashew powder and mix until its all combined.This mixture should not be sticky.
(Make sure to drain all the ingredients after washing, steaming and cooking thoroughly before blending to ensure there is no excess moisture.)Now shape this mixture into long cylinders and pierce the skewers through the cylinder and shape them between your thumb and your index finger and gently roll with the skewer on a flat surface.Drizzle some oil on a grill pan and place these skewers and cook on all sides evenly on a low to medium heat.Sprinkle with Chaat masala powder and serve with sliced onions and dip.
Serve the Haryali Seekh Kebab Recipe along with Dhaniya Pudina Chutney for your party starters., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Haryali_Seekh_kebab.jpg, 17
Ingredients: pineapple,salt,coconut,mustard seeds,jaggery,curry leaves,white urad dal (split),dry red chillies,tamarind paste,sunflower oil

Pineapple Gojju Recipe (Karnataka Style Tangy And Spicy Pineapple Curry), 1/4 cup Fresh coconut,1 tablespoon Tamarind Paste,12 Curry leaves,Salt - to taste,1 teaspoon Mustard seeds,1-1/2 cup Pineapple - chopped,2 tablespoons White Urad Dal (Split),2 tablespoons Jaggery,2 tablespoons Sunflower Oil,5 Dry Red Chillies, 45, North Karnataka, To begin making the Pineapple Gojju Recipe first place a pan on the heat.
On a medium heat dry roast urad dal and set aside.Then dry roast the coconut till it turn slightly brown and toasted.
Make sure not to burn it.
Remove it and set it aside.Roast the red chillies with just a drop of oil, in the same pan.When the above roasted ingredients have cooled, put them in a mixer jar and grind into a paste along with tamarind paste, using water as much as it is required.Then, place a deep pan on the heat and add some oil to it.
When it is warm, add mustard seeds and let it crackle.
Add curry leaves and when they crisp up add in the pineapple chunks.Saute them by tossing on a medium heat until they soften and the edges start browning.
At this point add the ground paste followed by 2 cups of water and allow the curry to simmer.Add salt and jaggery, mix well and bring it to a boil.
Simmer for 10 mins more on a low heat, till the gravy turns thick.Serve it hot with steaming hot Steamed Rice and ghee or with Chapatis.
You can also store the gojju in an airtight container in the refrigerator for a few days., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Pineapple_Gojju_1600.jpg, 10
Ingredients: ragi flour (finger millet nagli),jaggery organic,ghee,coconut

Ragi Halbai Recipe - Karnataka Style Ragi Halwa Recipe, 2 cups Ragi Flour (Finger Millet/ Nagli),2-1/2 cups Jaggery - Organic,1-1/2 cups Fresh coconut - grated,1/4 cup Ghee - adjustable, 65, Karnataka, To begin making the Ragi Halbai recipe, soak ragi for 6 to 8 hours.
Drain the water and then grind it with grated coconut to a fine paste.In a pan add a little water, jaggery and dissolve it until it completely.
Boil the mixture for 1 minute on medium flame until you see bubbles.Now add the ragi coconut halbai paste and slowly start stirring, ensuring there are no lumps.You have to do this for a long time on low flame (at least 30 minutes) until the Ragi Halbai thickens and starts leaving the sides of the pan.Now smear ghee on a plate and spread the Ragi Halbai evenly.
Allow the Ragi Halbai to cool and then cut into desired shapes.Serve Ragi Halbai Recipe on festivals or as a dessert after your meal of Karnataka Style Sabbasige Rasam, Karnataka Style Kadale Kaalu Saaru and Steamed Rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sindhu/Ragi_Halbai_Recipe_-_Udupi_Style_Ragi_Halwa_Recipe-1.jpg, 4
Ingredients: nutmeg,ajwain (carom seeds),red chilli powder,cloves garlic,figs,beetroot,green chillies

Beetroot and Fig Chutney Recipe, 1 teaspoon Nutmeg,1 teaspoon Ajwain (Carom seeds),3 Green Chillies - chopped,1 cup Beetroot - grated,4 cloves Garlic - chopped,2 teaspoon Red Chilli powder,1 cup Fresh Figs - cut into quarters, 35, North Indian Recipes, We begin making the Beetroot and Fig Chutney Recipe by heating a sauce pan with oil.
 Crackle few ajwain seeds.Then add in the chopped garlic.
Saute for few minutes.
Add in the Beetroot and figs.
Saute for 20 minutes.Add in the nutmeg powder, red chilli powder, green chillies and add ¼ cup water and cook it till the vegetable is cooked.
Serve the Beetroot and Fig Chutney Recipe along with stuffed paratha, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Beetroot_and_Fig_Chutney_Recipe.jpg, 7
Ingredients: tomato,salt,ginger,paneer,pachranga pickle masala,fennel seeds (saunf),red chilli powder,cloves garlic,water,onion,coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Achari Paneer Recipe - Spec Pickled Paneer Gravy, 1 teaspoon Turmeric powder (Haldi),1/4 tablespoon Kasuri Methi (Dried Fenugreek Leaves),Water - as required,2 tablespoons Pachranga Pickle - with masala,1/2 teaspoon Coriander Powder (Dhania),Salt - to taste,1 teaspoon Red Chilli powder,1 inch Ginger,1/2 teaspoon Garam masala powder,1 teaspoon Honey,1/4 cup Fresh cream,1 teaspoon Fennel seeds (Saunf),2 Onion - chopped,1 tablespoon Sunflower Oil,1-1/2 cups Homemade tomato puree,3 cloves Garlic,200 grams Paneer (Homemade Cottage Cheese), 60, North Indian Recipes, To begin making the Achari Paneer recipe, grind all the ingredients to be ground into a paste - onion, ginger, garlic, pachranga pickle and fennel seeds.Heat oil in a pan; add the ground paste and saute until the raw smell goes away and the oil starts separating.
This will take about 3 to 4 minutes.Add the red chilli powder, turmeric powder, coriander powder and garam masala and saute into the masala.
Stir in the tomato puree, salt, honey and cream.
Give it a brisk boil.Finally stir in the paneer into the achari masala.You can add a little water if needed according to your preference and simmer the achari paneer masala for about 4 to 5 minutes so the flavors get combined well into the masala.
Once done, garnish Achari Paneer with Kasuri Methi leaves, check the taste and adjust the salt and spices accordingly and serve.Serve Achari Paneer with Whole Wheat Lachha Paratha or Jeera Rice ,Lauki Raita and Apple Mawa Kheer for a weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Achari_Paneer_Recipe_7_1600.jpg, 15
Ingredients: papdi puris (flattened crisp puris),curd whipped,cumin powder (jeera),sev,chaat masala powder,green moong sprouts,red chilli powder,sweet chutney (date tamarind),coriander (dhania) leaves,onion,potato (aloo),green chutney (coriander mint)

Sev Puri Recipe (Papdi Chaat) - Indian Street Food Evening Snack, 2 Potatoes (Aloo) - boiled and diced small,1 cup Green Chutney (Coriander & Mint),Cumin powder (Jeera) - as required,2 sprig Coriander (Dhania) Leaves - for garnishing,2 Onions - finely chopped,20 Papdi puris - (flattened crisp puris),Chaat Masala Powder - as required,Red Chilli powder - as required,1 cup Sweet Chutney (Date & Tamarind),1/2 cup Green Moong Sprouts,1/2 cup Sev,1/2 cup Curd (Dahi / Yogurt) - whipped, 35, North Indian Recipes, To begin making the Sev Puri Recipe (Papdi Chaat); we first have to get all the ingredients ready and keep them all together by the side.Making the Sev Puri Recipe (Papdi Chaat) is all about arranging and layering the different ingredients on a platter.
In a large bowl, combine the potatoes, sprouts, the 1/2 teaspoon of chaat masala, 1/2 teaspoon of cumin powder and a pinch of red chilli powder.
Stir well to combine.
Check the salt and spice levels and adjust to suit your taste.
Keep this aside.Lay the papdi in large platter or in individual plates.
Spoon the potato sprout mixture over the papdi.
Add 1 tablespoon of whipped yogurt, 1 teaspoon of date and tamarind chutney and 1 teaspoon of green chutney over each papdi.Sprinkle the onion, coriander leaves and theSprinkle the onion, coriander leaves and the sev generously over each of the papdis and serve immediately.Sev Puri dish tends to get soggy fast, so it tastes best when consumed immediately.Serve the Sev Puri / Papdi Chaat as a evening tea time snack on a weekend along with Bhel Puri With Raw Mango or Pav Bhaji to make a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Street_Food/Sev_Puri_Papdi_Chaat_Recipe.jpg, 12
Ingredients: nutmeg,figs,brown sugar (demerara sugar),butter

Fresh Fig Compote Recipe For Desserts, 2 tablespoons Brown Sugar (Demerara Sugar),200 grams Fresh Figs - cut into quarters,1/4 teaspoon Nutmeg,1 tablespoon Butter,1 tablespoon Honey, 15, Continental, To begin making the Fresh Fig Compote Recipe, heat a small skillet on medium-low heat, add butter.
Once the butter has melted, add the figs.
To the skillet add the demerara sugar, honey and nutmeg powder.
Give it a good stir and cook until the figs, lose shape and become slightly mushy.
Once the Fig Compote has turned mushy, turn off the flame and allow the compote to cool.
Transfer the cooked Fresh Fig Compote into a sterilised jar and store it in the refrigerator for 3-4 days and use as desired.Serve Fresh Fig Compote with some No Bake Steamed Bread Pudding Recipe for a delicious warm dessert with a scoop of vanilla ice cream.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Fresh_Fig_Compote_Recipe_For_Desserts_.jpg, 4
Ingredients: sunflower oil,rice,coconut,ghee,gram dal (pottukadalai),jaggery,water,cardamom powder (elaichi),sesame seeds (til seeds),white urad dal

Vellai Seedai Recipe - Krishna Janmashtami | Gokulashtami Recipe, 1/2 cup Jaggery,Sunflower Oil - for deep frying,1 cup Rice - washed,2 tablespoons White Urad Dal (Whole),2 tablespoons Sesame seeds (Til seeds),1/4 cup Fresh coconut - grated,1 teaspoon Cardamom Powder (Elaichi),2 tablespoons Ghee,2 tablespoons Roasted Gram Dal (Pottukadalai),2 tablespoons Water, 720, South Indian Recipes, To begin making the Vellai Seedai Recipe, prepare all the ingredients and keep ready.Soak the rice for two hours and drain out the water.
Dry the rice in a kitchen towel overnight.
Once dry, blend to make a fine powder.In a heavy bottomed pan on medium heat, roast the urad and bengal gram dals until it releases a roasted aroma.
Blend the Urad dal and chana dal into a fine powder and keep aside.
In the same pan, toast the sesame seeds for a few seconds and then add the coconut and toast for another 30 seconds and turn off the heat.Into a small saucepan, add the water and jaggery and turn on the heat.
Keep stirring until the jaggery dissolves in water and comes to a brisk boil for a few seconds.
Into a large wide bowl; add the rice flour, urad chana dal flour, coconut sesame seed mixture, elaichi powder, and ghee.Combine the mixture until you get a coarse crumb texture.Add the jaggery water and knead to make a soft dough.
Now grease your palms with ghee and and shape the dough to make small marble size balls.
Place the balls in a tray and prepare the oil for deep frying.Once the oil is heated, turn the heat to low.Gradually drop a few Vellai Seedai balls at a time into the oil and deep fry thee balls.Using a slotted spoon keep stirring the Vellai Seedai balls to fry them evenly until it becomes dark golden brown.It is important to cook the Vellai Seedai in low heat so it gets evenly crip and roasted from inside as well.Drain the Vellai Seedai from the oil and allow it to cool.
The cooling process allows the Seedai to turn crisp and crunchy.Store the Vellai Seedai  in airtight containers and serve as a snack for festivals like Krishna Janmashtami.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Vellai_Seedai_Recipe_Video_Janmashtami_Festivals_2_1600.jpg, 10
Ingredients: white urad dal ground,basmati rice ground (similar coarse semolina),carrot,onion,turmeric powder,sunflower oil,salt,black sesame seeds sprinkling,green chillies ground paste,caster sugar,mustard seeds,red chilli powder,curd,lemon,enos fruit salt,chana dal (bengal gram dal) ground,dry red chillies tore them take,green moong dal (split) ground,sesame seeds (til seeds) sprinkling,ginger garlic paste,curry leaves,bottle gourd (lauki)

Mixed Vegetable Handvo Recipe - Savory Rice & Lentil Cake, 3 Dry Red Chillies - tore them and take out the seeds,1 Onion - finely chopped,1/2 cup Curd (Dahi / Yogurt),1/4 cup White Urad Dal (Whole) - coarsely ground,1/2 teaspoon Sesame seeds (Til seeds) - extra for sprinkling,1/4 cup Green Moong Dal (Split) - coarsely ground,2 teaspoons Ginger Garlic Paste,Salt - to taste,1/2 teaspoon Black sesame seeds - extra for sprinkling,1 cup Bottle gourd (lauki) - shredded,1 tablespoon Lemon juice,1/4 cup Chana dal (Bengal Gram Dal) - coarsely ground,1/2 cup Basmati rice - coarsely ground (similar to coarse semolina),1/2 cup Carrots (Gajjar) - shredded,10 Curry leaves - broken,2 Green Chillies - ground to paste (I used 2 large ones),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Enos fruit salt,2 teaspoons Sunflower Oil,1 teaspoon Mustard seeds,1/4 teaspoon Red Chilli powder,1 teaspoon Caster Sugar, 50, Gujarati Recipes﻿, To begin making the Vegetable Handvo recipe, soak the coarsely ground rice and lentils overnight using yogurt (curd/ dahi) in a bowl.Add some warm water (1 tablespoon at a time) to bring the batter to a very thick consistency.
Ferment the batter overnight or for 10-12 hours.
Once it is fermented, add shredded veggies in the morning along with chopped onion, lemon juice, sugar, red chili powder, turmeric powder, salt and ginger garlic green chili paste.
Mix well.Mix Enos fruit salt with 1 tablespoon of water and add to the batter.
Bring the batter to a thick consistency using a little water.
Heat oil in a heavy bottomed pan on low heat and add mustard seeds and red chilies.
Fry them till they attain a deep color and a smoky flavor.
Next, add in the sesame seeds.
Add curry leaves and once everything starts crackling, remove from the heat and add it to the batter.
To make handvo, grease a medium sized non stick pan with a little oil.
Heat it and pour in the batter.
Sprinkle the black and white sesame seeds, cover the pan and reduce the heat.Cook for approximately 10 minutes.
When cooked, it will leave sides.
Turn it over and cook for another 5 minutes.
Remove from the pan and slightly cool the handvo.
It is ready to be served.Vegetable Handvo Recipe is easy to make and you can also pack it in your and your kid's lunch box with Dhaniya Pudina Chutney or Lahsuni Pudina Chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Easyfoodsmith/Handvo_Recipe_Savory_Rice__Lentil_Cake__Gluten_free.jpg, 22
Ingredients: salt,ginger,green chilli,mustard seeds,water,black urad dal (split),curry leaves,sugar,coriander (dhania) leaves,onion,lemon,sooji (semolina rava)

Kothamalli Rava Upma Recipe - Coriander Semolina Pudding, Salt - as required,1 teaspoon Sugar,1 Green Chilli - finely chopped,Green Chilli - chopped,1 inch Ginger - chopped,1 teaspoon Lemon juice,6 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Mustard seeds,1 teaspoon Black Urad Dal (Split),1 Onion - finely chopped,3 cups Hot water,1 cup Sooji (Semolina/ Rava),1 sprig Curry leaves, 40, Tamil Nadu, To begin making the Kothamalli Rava Upma recipe, first grind the coriander leaves for the upma.Into the mixer add coriander leaves, green chillies, ginger and grind into a smooth paste.
Add a little water to grind to a smooth paste.
Set aside.
This is the kothamalli paste.
In a pan heat 3 cups of water in a saucepan along with salt and sugar.
Bring it to a boil and stir until the sugar dissolves.
Turn the heat to low and keep the water simmering.Heat oil in a heavy bottomed pan.
Add the mustard seeds, urad dal and allow it to roast until the urad dal is browned.
Add in the curry leaves, onions, green chillies and cook till the onions become soft and translucent.Once the onions have softened, add the sooji and roast for 3 to 4 minutes until you get a lightly roasted aroma.
Stir in kothamalli paste.
Gradually add the hot water and keep stirring the kothamalli upma until all the water is absorbed.
Stir in the lemon juice, cover and cook for a few minutes and turn off the heat.Once done, check the taste and adjust the salt accordingly.Serve the Kothamalli Rava Upma Recipe along with South Indian Coconut Chutney and Banana Date Smoothie Recipe for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/jan-5/Kothamali_Upma_South_Indian_Style_Coriander_Savoury_Pudding_Recipe-0918.jpg, 12
Ingredients: salt,cumin powder (jeera),green chilli,mango (ripe),virgin olive oil,coriander (dhania) leaves,onion,lemon

Fresh Mango Salsa Recipe, 1/2 teaspoon Cumin powder (Jeera),1 Green Chilli - finely chopped,2 sprig Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Extra Virgin Olive Oil,1 teaspoon Lemon juice,1 Onion - finely chopped,2 Mango (Ripe) - peeled and diced,1 pinch Salt, 30, Mexican, To begin making the fresh Mango Salsa, combine the mangoes, olive oil, green chili, onion, cumin powder, salt, lemon juice and coriander leaves in a mixing bowl, stir well to combine.Check the salt and seasoning of the Mango salsa and adjust to suit your taste.Serve the Mango Salsa along with Homemade Nachos and another dip Spicy Mexican Salsa as your party starter., https://www.archanaskitchen.com/images/archanaskitchen/World_Dips/Fresh_Ripe_Alphonso_Mango_Salsa_Recipe-2.jpg, 8
Ingredients: salt,wheat flour,coriander (dhania),green chilli,ajwain (carom seeds),red chilli powder,gram flour (besan),onion,ghee,oil,coriander powder,turmeric powder

Besan & Atta Ki Roti Recipe (Chickpea Flatbread), Ghee - or oil for cooking,1 Green Chilli - finely chopped,1/2 teaspoon Coriander Powder (Dhania),1/4 teaspoon Ajwain (Carom seeds),2 cups Gram flour (besan),1 Onion - finely chopped,Coriander (Dhania) Leaves - small bunch,1 cup Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 teaspoon Salt, 40, Indian, To begin making the Besan & Atta Ki Roti Recipe (Chickpea Flatbread), first get all the ingredients ready and keep aside.Combine all the ingredients into a large mixing bowl (except the oil or ghee).
Add a little water at a time and knead to make a smooth dough.
Drizzle a teaspoon of oil over the dough and knead for a couple of minutes until smooth and firm.
Divide the besan roti dough into 10 portions.Preheat the Roti Tawa on medium heat.
 Roll each portion of the dough, but dusting in flour into a thin circle.
The thickness of the besan ki roti will be based on how thin you can roll it.
Once rolled, place the besan ki roti on the Roti Tawa and allow it to cook for a few seconds.
Once you see air bubbles popping out, flip and turn.
Smear ghee or oil over the roti and cook on both sides until browned and lightly crisp.Once done, remove the Besan Atta Roti from the Roti Tawa and proceed the same way with the remaining portions of the dough.Serve the Besan & Atta Ki Roti along with a Baingan Bharta, Sweet & Spicy Tomato Chutney and Kachumber Salad for a wholesome weeknight dinner or even for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Asiya_Subhani/Besan_and_Wheat_Chapathi.jpg, 12