anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,rice flour,baking soda,sugar,cardamom powder (elaichi),nendra pazham banana (ripe),flour (maida),turmeric powder,sunflower oil

Kerala Pazham Pori Recipe - Banana Fritters Recipe | Nedra Pazham Fry, 1 cup All Purpose Flour (Maida),Sunflower Oil - for deep frying,1/8 teaspoon Turmeric powder (Haldi),1/8 teaspoon Salt,2 Nendra Pazham Banana (Ripe),1/8 teaspoon Baking soda,2 Cardamom Powder (Elaichi) - powdered,1/4 cup Rice flour,3 tablespoons Sugar, 20, Kerala Recipes, We begin making the Kerala Pazham Pori Recipe (Banana Fritters Recipe) by prepping all the ingredients and keeping them ready.First step is to make the batter.In a mixing bowl, combine the rice flour, maida, baking soda, salt, turmeric powder, cardamom powder and sugar.
Stir well to combine.Add little water at a time and make a thick batter such that it smoothly coats the back of the spoon.
Next, cut the banana into thin long stripes and keep aside.Heat the oil in a kadai for deep frying and keep it ready.Once the oil is hot, dip the banana slices in the batter until well coated and carefully slide it into the hot oil.Deep fry the Kerala Pazham Pori till it is golden brown and crisp on both sides.Drain the Kerala Pazham Pori from the oil and place it on a kitchen paper napkin to drain excess oil and serve hot.Serve the Kerala Style Pazham Pori Recipe can be served as a Tea Time Snack or make it for the festival of Onam., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kerala_Style_Pazham_Pori_Recipe_Banana_Fritters_Recipe_.jpg, 9
Ingredients: tomato,soft taco shells taco shells,achari mayo,salt,tabasco original sauce,virgin olive oil,onion,cheddar cheese,sweet corn,cucumber,tofu,pepper

Mexican Taco Recipe With Spicy Tofu Crumble, 100 grams Cheddar cheese - shredded (optional),1 Cucumber - finely chopped,1 tablespoon Extra Virgin Olive Oil,2 tablespoon Achari Mayo,1 Tomato - finely chopped,4 Soft Taco Shells - or hard taco shells,1 Onion - finely chopped,Salt and Pepper - to taste,400 grams Tofu - crumbled,1/2 cup Sweet corn,1 teaspoon Tabasco Original - Hot Sauce, 25, Mexican, To begin making the Mexican Taco Recipe With Spicy Tofu Crumble, first prep all the ingredients and keep them ready.Mix the tomatoes, onion, cucumber and toss it along with salt and pepper and keep aside.Heat olive oil in a pan; add the crumbled tofu, corn and achari mayo along with tabasco sauce and toss them together on high heat until it is well combined.Check the salt to taste and adjust accordingly.
Toss the onions, tomato and cucumber into the tofu corn crumble and keep aside.To assemble the Mexican Taco Recipe With Spicy Tofu Crumble, warm the soft tacos on a skillet for a fe seconds.Place it on a platter, spoon the achari tofu corn crumble on the tacos and serve immediately.Serve your healthy Mexican Taco Recipe With Spicy Tofu Crumble along with Mexican Vegetarian Bean & Cheese Enchiladas Recipe, Cinnamon Spiced Orange Iced Tea Recipe, followed by a dessert of Mexican Style Capirotada Recipe-Bread Pudding Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Mexican_Style_Taco_Spicy_Tofu_Crumble-1.jpg, 12
Ingredients: cashew nuts,ghee,raisins,ghee plus,sugar,coconut (dry variery),cardamom powder (elaichi),sooji (semolina rava) semolina

Rava Ladoo Recipe | Sooji Laddu Recipe, 2 teaspoons Cardamom Powder (Elaichi),1/4 cup Cashew nuts - roughly halved,1/4 cup Raisins,1/2 cup Ghee - plus more if required,1 tablespoon Ghee,3/4 cup Sugar - finely powdered,2 cups Sooji (Semolina/ Rava) - semolina,1/4 cup Dessicated Coconut - (dry fine variery), 50, Indian, To begin making the Rava Ladoo Recipe, we will first heat a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp.
Once roasted add in the raisins and sauté for a few seconds.
Turn off the heat and keep this aside.Preheat a pan over medium heat and roast the rava/sooji/ semolina for about 4 to 5 minutes until you get a roasted aroma.
Ensure it does not brown and burn.
Once the sooji is roasted, turn off the heat and keep aside.Into a mixer grinder, add the sugar and blend to make a fine powder.Add the roasted sooji/rava, dessicated coconut, elaichi powder to the powdered sugar and blend to make a coarse powder of the entire sooji mixture.Powdering the rava/sooji will a little will give a better texture and good bite for the rava ladoo.
Into a large mixing bowl, add the sugar, rava, coconut mixture, roasted cashew nuts and raisins.
Give the mixture a stir.Add the melted ghee and combine it well together.
Shape the rava ladoo mixture into 20 equal size balls.
The entire mixture should be warm, if the rava mixture has cooled down, then it will not be able to hold firm into a ball.
If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together.You have to ensure the you compress the rava ladoo mixture effectively with your fingers to bring it together.
 As you keep compressing the rava ladoo, it will get more and more firm and you will be able to shape it into a ball.
Once you have shaped all the Rava Ladoos, they are ready to be served.
Store them in an airtight container for about 2 weeks.Serve the Rava Ladoo as a dessert after your everyday meal of Punjabi Dal Tadka, Arbi Shimla Mirch Sabzi and Phulka with your family., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Rava_Ladoo_Recipe_Sooji_Laddu_Video_2_1600.jpg, 8
Ingredients: salt,tamarind water,karela (bitter gourd pavakkai),coconut,mustard seeds,jaggery,water,black peppercorns,curry leaves,coriander (dhania) seeds,onion,dry red chillies,methi seeds (fenugreek seeds),coconut oil,turmeric powder,sunflower oil

Pavakka Theeyal Recipe - Spicy & Tangy Karela In Tamarind Gravy, 1/2 teaspoon Turmeric powder (Haldi),2 Onions,2 tablespoons Coriander (Dhania) Seeds,1 tablespoons Sunflower Oil,Salt - to taste,8 Curry leaves,1 teaspoon Mustard seeds,6 Dry Red Chillies,5 Curry leaves,1 cup Fresh coconut,1/2 cups Water,1 teaspoon Sunflower Oil,1 teaspoon Jaggery,1/4 cup Tamarind Water,1 tablespoon Coconut Oil,2 Dry Red Chillies,3 Whole Black Peppercorns,Methi Seeds (Fenugreek Seeds) - a pinch,2 Karela (Bitter Gourd/ Pavakkai), 50, Tamil Nadu, To begin making the Pavakka Theeyal recipe, firstly cut the bitter gourds into semi circles and soak them in required salt water.
After 15 minutes, squeeze the bitter gourds and keep it aside.
The next step is to make the masala for Bitter Gourd curry.
Add coconut, coriander seeds and dry red chillies into a heavy bottomed pan and dry roast till the coconut turns dark brown.Then reduce the flame and add turmeric, fenugreek seeds, peppercorns and curry leaves.
Let it cook for 1 more minute.After a minute, add coconut oil and switch off the heat.
Add this gravy mixture into a grinder, add a little water and grind it into a smooth paste.Heat some more oil the same pan and add the cut bitter gourd.
Stir fry them till the bitter gourd roundels become crispy.
Once the bitter gourd becomes crispy, add onions and cook them till they turn soft and brown.Add the grounded curry paste, tamarind juice, jaggery and 1-1/2 cups water.
Mix everything properly.
Add salt in the curry and let it cook for about 5 to 6 minutes.
Once it is ready, switch off the heat.Next, to make the tadka for curry, heat oil in a tadka pan.
When the oil is hot, add mustard seeds, curry leaves and dry red chillies.
Let it cook for about 30 seconds and add it to the curry.
Give it a mix and it is ready to be served.
Serve Pavakka Theeyal along with Palak Raita and Phulka for a weekday lunch with your family.
You can also pack it in your Lunch box.
You could also serve it along with Steamed rice, Snake Gourd Thoran Recipe (Turai Thoran) and drink a glass of Spiced Butter Milk With Coriander And Ginger Recipe with the meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/monisha.nair1-gmail.com/Pavakka_theeyal_Bitter_gourd_curry.jpg, 16
Ingredients: tomato,ajwain (carom seeds),onion,black pepper powder,turmeric powder,green chillies,sunflower oil,salt,black cardamom (badi elaichi),ginger paste,cardamom (elaichi) podsseeds,mace (javitri),potato (aloo) fries,red chilli powder,curd,garlic paste,bay leaf (tej patta),coriander (dhania) leaves,cinnamon stick (dalchini),mutton,coriander powder,cloves (laung)

Parsi Salli Boti Recipe, 2 Onions - finely chopped,2 tablespoons Coriander Powder (Dhania),2 Black cardamom (Badi Elaichi),1/2 cup Curd (Dahi / Yogurt),Sunflower Oil - as required,2 Tomatoes - pureed,4 Green Chillies - (adjustable),800 grams Mutton,2 tablespoons Red Chilli powder,3 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Ajwain (Carom seeds),1 cup Potato (Aloo) - fries,1/2 inch Cinnamon Stick (Dalchini),Salt - as required,1/2 teaspoon Mace (Javitri),2 sprig Coriander (Dhania) Leaves - chopped,2 tablespoons Garlic - paste,2 tablespoons Ginger - paste,1/2 teaspoon Turmeric powder (Haldi),4 Black pepper powder,2 Bay leaf (tej patta),4 Cloves (Laung), 70, Parsi Recipes, To begin making the Parsi Salli Boti recipe, wash mutton pieces nicely under running water, strain and keep aside in a mixing bowl.Add yogurt/curd along with ginger garlic paste, coriander powder, red chilli powder and turmeric.
Season with salt and mix well.Add the curd mix to the mutton pieces and mix well such that everything incorporates well.Cover the marinade with a cling wrap and keep the bowl in the refrigerator for around 30 to 40 minutes.Heat oil in a thick bottomed pan or wok and add bay leaf.
Now add chopped onions and saute till they are golden in colour.Add in the chopped tomatoes and mix well.
Cook till the tomatoes soften and turn mushy.Take the mutton marinade and add in to the wok and ground spice mix.
Stir well and fry till the texture becomes a little watery.Adjust salt if needed and also add more oil if required.Close the lid of the allow the mutton to cook in medium to low flames till it softens.
This might take an hour or so.Once the mutton is cooked, turn the flames high and fry nicely till oil starts leaving the sides.Adjust the consistency of the gravy to semi liquid and give a boil again.Turn off the heat and garnish with plenty of potato fried and coriander.
Serve Parsi Salli Boti along with Whole Wheat Lachha Paratha and Steamed Rice for a weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/PARSI_SALLI_BOTI.jpg, 22
Ingredients: salt,cumin powder (jeera),hung curd (greek yogurt),coal coal smoking method,ginger,coriander powder,black salt,paneer,ajwain (carom seeds),saffron strands,cloves garlic,gram flour (besan),onion,fennel seeds (saunf) ground powder,black pepper powder,mint leaves (pudina),turmeric powder,sunflower oil

Smoked Tandoori Paneer Tikka Recipe, 1/2 teaspoon Cumin powder (Jeera),300 grams Paneer (Homemade Cottage Cheese) - cut into cubes,2 Coal - for coal smoking method,1 cup Pickled onions,1 teaspoon Fennel seeds (Saunf) - roasted ground to powder,2 Saffron strands,1/2 teaspoon Coriander Powder (Dhania),Sunflower Oil - for tossing,1 inch Ginger,Salt - to taste,6 Mint Leaves (Pudina),3/4 teaspoon Black pepper powder,3/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Ajwain (Carom seeds),1 cup Hung Curd (Greek Yogurt),3 cloves Garlic,3 tablespoons Gram flour (besan),1/4 teaspoon Black Salt (Kala Namak), 55, Punjabi, To begin making the Smoked Tandoori Paneer Tikka Recipe, In a bowl, combine yogurt and gram flour making a smooth paste.
Using a pestle and mortar, pound the ginger, garlic, and mint leaves to make a coarse paste.Add in the fennel seeds and ajwain and pound until blended.
Add this to the yogurt mixture.
Add in the remaining marinade ingredients into the yogurt mixture and stir to combine well.Place the paneer cubes in a large bowl, add in the marinade and allow it to rest covered for about half an hour to one hour or even overnight.
While the paneer marination is close to over, we will now prepare for the coal smoking method.Take a piece or two of coal (about 3 inches big) and hold it over a gas flame with the help of tongs.
The coal will begin to turn red hot and also grey in about 5 minutes.This indicates that the coal can be used for smoking.
Place this hot coal inside a crack proof bowl.
At this point heat a large wok or a skillet with rim that can be covered on medium heat.Add a little oil and place a few pieces of marinated paneer along with a little of the marinade.If you have a stove top grill or a skillet, then arrange the paneer pieces and pour a little of the marinade over each of them.
Place the coal along with the bowl over the paneer.Add a spoon of ghee or oil on the coal.
It will begin to smoke.
Immediately cover the pan and reduce the heat to low and let it sit for about a minute until the smoke has gone away.
Open the lid and remove the coal cup.You dish will get a smoked flavored paneer that taste just like the Tandoori Paneer Tikkas.
Serve the Smoked Tandoori Paneer Tikka Recipe as a Party Appetizer with your meal of Dal Makhani, Paneer Butter Masala, Jeera Rice and Phulka., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Appetizers/Smoked-Tandoori-Paneer-Tikka-Recipe-6222.jpg, 18
Ingredients: salt,cumin powder (jeera),amchur (dry mango powder),mustard seeds,asafoetida (hing),peanuts (moongphali) peanuts,jaggery,red chilli powder,tindora (dondakaya kovakkai),curry leaves,cumin seeds (jeera),coriander powder,turmeric powder,coriander (dhania),sunflower oil

Khatti Meethi Tindora Sabzi Recipe - Gujarati Tindora Nu Shaak, 1/2 teaspoon Mustard seeds,1 teaspoon Cumin powder (Jeera),4 sprig Coriander (Dhania) Leaves - a small bunch (chopped),Salt - to taste,1 teaspoon Coriander Powder (Dhania),500 grams Tindora (Dondakaya/ Kovakkai) - cut into rounds or thin slices lengthwise,Raw Peanuts (Moongphali) - a handful of roasted peanuts,1/2 teaspoon Red Chilli powder,1 tablespoon Jaggery,2 tablespoons Sunflower Oil,1 teaspoon Turmeric powder (Haldi),4 Curry leaves - roughly torn,1-1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Cumin seeds (Jeera),SSP Asafoetida (Hing) - a few pinches, 40, Indian, To begin making the Khatti Meethi Tindora Recipe, we will first steam the vegetable in a steamer or a pressure cooker.
 If you are using a pressure cooker, cut the tinda into the desired shape, either into rounds or into think slices.
Place the cut vegetable into the pressure cooker, sprinkle some salt and 2 tablespoons of water.Cover the pressure cooker, place the weight on and cook the tinda until you hear two whistles.
After two whistles, turn off the heat.We will now release the pressure immediately, by running the pressure cooker under cold water.
By doing this, we are making sure we don't over cook the vegetable and at the same time retain the nutrition content.Open the pressure cooker once the pressure is released and keep it aside.Our next step is to season the vegetable with spices.
Heat the oil in a large wok or a heavy bottomed pan.
Once the oil is heated; add the mustard seeds and cumin seeds.
Allow them to crackle.
Next add in the curry leaves, the steamed vegetable and the remaining ingredients except the roasted peanuts and the chopped coriander.Sauté the tindora sabzi until all the spices get well coated and combined onto the vegetable.The tindora sabzi will have a soft and juicy texture to it.
Check the salt and spice levels and adjust to suit your taste.
Turn off the heat once you achieve this consistency (about 3 to 4 minutes of stir frying).Finally stir in the peanuts and the chopped coriander leaves.
Transfer the Tindora nu shaak to a serving bowl.Serve Khatti Meethi Tindora Sabzi Recipe along with Gujarati Kadhi, Methi Thepla and Steamed Rice for a weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Khatti_Meethi_Tindora_Recipe_Gujarati_6_1600.jpg, 15
Ingredients: kashmiri red chilli powder,corn flour,coriander (dhania) leaves,ghee,mustard seeds,cauliflower (gobi),ginger garlic paste,curry leaves,curd,dry red chillies,black pepper powder,rice flour,green chillies,sunflower oil

Chettinad Style Chilli Gobhi Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Ginger Garlic Paste,2 sprig Curry leaves,1 teaspoon Ghee,1/2 teaspoon Black pepper powder,Coriander (Dhania) Leaves - Few sprigs,1 teaspoon Mustard seeds,2 Green Chillies - slit,1 teaspoon Rice flour,2 Dry Red Chillies,1 tablespoons Corn flour,1 tablespoons Curd (Dahi / Yogurt),1 Cauliflower (gobi) - chopped into florets,Sunflower Oil - as required, 50, Indian, To begin making the Chettinad Style Chilli Gobhi Recipe, in a large pot, boil water and blanch cauliflower florets for one minute.
Drain and keep aside.Take a bowl and whisk together corn starch, rice flour, red chilli powder, salt, pepper powder, ginger garlic paste and curd.Dip blanched cauliflower florets in it and deep fry them in oil or fry them using the air fryer.In a small pan, heat the ghee for tempering and add mustard seeds, curry leaves, red chillies, green chillies and fry for 2 minutes.Pour over fried gobhi and serve hot garnished with a few coriander leaves.Serve Chettinad Style Chilli Gobhi as a tea time snack along with a cup of Filter Coffee or as starter or as a side dish to a South Indian Sapad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Chettinad_Style_Chilli_Gobhi.jpg, 14
Ingredients: salt,red bell pepper (capsicum),corn flour,ginger,brinjal (baingan eggsplant),potato (aloo),sesame (gingelly) oil,soy sauce,cloves garlic,spring onion (bulb greens),dry red chillies,vinegar,black pepper powder

Shandong Spicy Eggplant With Peppers And Potato Recipe (Di San Xian Recipe), 1 1/2 tablespoons Corn flour,2 tablespoons Vinegar,Sesame (Gingelly) Oil - for cooking,1 tablespoon Soy sauce,Salt - to taste,1/2 teaspoon Black pepper powder,1 Red Bell pepper (Capsicum) - cut into wedges,1 Potato (Aloo) - peeled and cut into wedges,2 inch Ginger - finely chopped,2 Dry Red Chillies,1 Brinjal (Baingan / Eggplant) - cut into 1 inch long inch wedges,3 cloves Garlic - finely chopped,3 Spring Onion (Bulb & Greens) - finely chopped, 50, Chinese, To begin making the Shandong Spicy Eggplant With Peppers And Potato Recipe (Di San Xian Recipe), first prep all the ingredients, chop all the vegetables and keep the sauces handy by the side.In a small mixing bowl, combine the corn flour, along with 1 cup of water and dissolve it well.
Stir in the soy sauce, the vinegar, and black pepper powder.
Keep it aside.Heat oil in a wok over medium heat; add the potato wedges,sprinkle salt and stir fry them with the pan partially covered until it is cooked through.
Once the potatoes are cooked, remove from the wok and keep aside.In the same pan, add a little more oil.
Add the eggplant wedges sprinkle salt, partially cover the pan and allow the eggplants to get pan roasted until soft and cooked through completely.
Once done, remove from the pan and keep aside.In the same pan again, heat a little oil.
Add the ginger, garlic, dry red chilies, bell peppers and spring onions and saute until you can get the aromas coming through.
Saute until the bell peppers become slightly tender.Add the corn flour mixture into this and keep stirring until it thickens a bit.
Add the roasted eggplant and potatoes and stir fry on high heat until the eggplant and potatoes are well coated with the sauces (about 5 minutes).Check the salt and spices and adjust to suit your taste.
Once one, turn off the heat and serve.Serve the Shandong Spicy Eggplant with Pepper & Potato Recipe along with Dan Dan Noddles for a delicious Chinese dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-4/Chinese_Style_Spicy_Eggplant_with_Pepper_and_Potato_Recipe_Di_San_Xian-1.jpg, 13
Ingredients: tomato,salt,vegetable stock,rosemary,dried basil leaves,black peppercorns ground,cloves garlic,virgin olive oil,fennel bulb,butter

Roasted Fennel and Tomato Soup Recipe, 4 cloves Garlic - Chopped,2 tablespoon Extra Virgin Olive Oil,Salt - to taste,4 Fennel bulb,1/2 teaspoon Whole Black Peppercorns - freshly ground,1/2 teaspoon Rosemary,1 tablespoon Butter,2 cups Vegetable stock,2 tablespoon Fresh cream,4 Tomatoes,1/2 teaspoon Dried basil leaves, 60, European, To begin making the Roasted Fennel and Tomato Soup Recipe, wash the fennel bulbs and tomatoes and pat them dry with a kitchen towel.
Preheat the oven to 200 C and grease a baking tray with olive oil.Cut the fennel bulbs into slices and tomatoes into halves.
Arrange the fennel, tomatoes and garlic on a baking sheet.Drizzle 1 tablespoon olive oil over the fennel, tomatoes and garlic and sprinkle some salt.Roast the fennel and tomatoes in the preheated oven for 20-30 minutes until you notice slight charred marks on the fennel and tomatoes.Once roasted, remove them from the oven and allow it to cool a little before you can blend.
If your blender can take hot ingredients, then  you can go ahead and add the roasted fennel and tomatoes into the blender.Transfer the roasted fennel and tomatoes into the blender and blend to make a smooth puree adding a little vegetable stock or water if requriedTransfer the fennel tomato soup into a sauce pan; add in the butter, vegetable stock, salt, black pepper, dried rosemary and basil and give it a quick boil.
Stir in the fresh cream and simmer for another minute.
Check the salt and seasonings and adjust to suit your taste.Serve the Roasted Fennel and Tomato Soup into serving bowls, garnish with cream and a few herbs, serve with any bread like Mushrooms On Toast Recipe slices for a wholesome weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neha_Mathur/Tomato_Fennel_Soup_Recipe.jpg, 10
Ingredients: wheat brown bread,cumin powder (jeera),salt,chaat masala powder,red chilli powder,butter,coriander (dhania) leaves,onion,lemon,peanuts (moongphali),green bell pepper (capsicum),sesame seeds (til seeds) the crust,green chillies,sweet potatoes

Healthy Aloo Roll Recipe (Baked Bread Potato Roll), Sesame seeds (Til seeds) - for the crust,Salt - to taste,1 teaspoon Cumin powder (Jeera) - roasted,2 Green Chillies - finely chopped,1 Onion - finely chopped,8 Whole Wheat Brown Bread - slices,Red Chilli powder - to taste,Butter - as required for greasing the breads,4 sprig Coriander (Dhania) Leaves,1 Lemon juice,1 teaspoon Chaat Masala Powder,1 Green Bell Pepper (Capsicum) - finely chopped,4 Sweet Potatoes - boiled ,1/4 cup Raw Peanuts (Moongphali) - roasted, 60, Continental, We begin making the Healthy Aloo Roll Recipe (Baked Bread Potato Roll) by pre heating the oven to 200 C and grease a baking sheet with butter.Combine the mashed potatoes, bell peppers, onions, green chillies, coriander, cumin powder, chaat masala powder, salt, juice from one lemon and the pounded peanuts.Stir to combine all the ingredients well.Using a rolling pin roll the bread slice to stretch it a bit, this we do so we can roll the bread over the filling with ease.
Spoon a teaspoon of the filling towards the centre, roll it up tightly; press and seal the edges and cut the excess away.Proceed the same way with the remaining slices of bread to make the bread rolls.To get crusty top we will dip the rolls in the melted butter, then roll this over the sesame seeds and place it on the greased baking sheet.Proceed the same way with the remaining rolls and place them on a greased baking sheet.
Place the rolls in the preheated oven and bake for about 15 to 20 minutes until the crust turns golden brown in colour.Serve the Healthy Aloo Roll Recipe (Baked Bread Potato Roll) along with Date Tamarind Chutney or Spicy Strawberry Chutney., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Appetizers/aloo_roll_bread_potato_roll_baked_healthy_shutterstock_218730724_1600.jpg, 14