anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,butter cold,portobello mushrooms,cloves garlic,water,parsley leaves dried,garlic powder,pepper,parmesan cheese,flour (maida),eggs a milk,sunflower oil

Mushroom Quiche Recipe, 1 teaspoon Parsley leaves - dried,Salt and Pepper - as needed,1/3 cup Parmesan cheese - grated,1/2 teaspoon Garlic powder,3 tablespoon Butter (unsalted) - cold,2 tablespoon Chilled water,4 Shallots - finely chopped,3 Whole Eggs - beaten along with a tablespoon of milk,1/2 cup All Purpose Flour (Maida),6 Portobello mushrooms,1 clove Garlic - finely minced,1 pinch Salt,2 tablespoon Sunflower Oil, 120, French, To begin making Mushroom Quiche, first prepare the crust.
You can do this in a food processor or in a mixing bowl.If you are using a food processor simply add flour, salt and butter into the food processor and pulse until the butter is coated on the flour and it resembles scraggly bread crumbs.Next, add grated Parmesan cheese with 2 tablespoons of water and pulse again couple of times.
This results into a crumbled dough.
Empty the food processor onto a work surface and knead slightly until the crust comes together into a soft dough.If you are using a mixing bowl add the flour, salt and butter into a mixing bowl.
Using your fingers rub the butter into the flour till it breaks down and resembles bread crumbs.
Then add the Parmesan cheese and cold water and bring it together by gently kneading it, till it forms a soft dough.Wrap it in plastic wrap and refrigerate for 1/2 hour.Meanwhile, proceed to make the filling.
Set your oven to pre-heat at 200 degrees C.Place a pan on the heat.
Add to it, garlic, shallots and mushrooms.
Sprinkle some salt and cook together until the mushroom is softened and it releases water.Continue cooking until all the water evaporates from the pan.
Switch off the heat at this stage, add pepper, parsley, garlic powder into the mushrooms and stir well.
Set it aside.Remove the prepared dough from refrigerator and roll it out on a lightly dusted surface, into a 1/4 inch thick disc.Drape the disc over your pie pan, allowing the edges to overhang.
Press it into the pie pan, so that the dough fits neatly.Spread a layer of mozzarella cheese over the crust, then add a layer of cooked mushrooms.
Pour the beaten eggs on the top.
Sprinkle some cheese on top.Place the prepared quiche in the oven and bake at 180-190 degrees C for 30 minutes or until the custard is set and cooked through.When done, take it out of the oven.Serve the Mushroom Quiche with a summery Beetroot Salad with Mixed Greens & Feta Cheese for a light working lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Quiche_With_Mushroom.jpg, 12
Ingredients: tomato,salt,green chillies,kalpasi leaves,coriander (dhania),mustard seeds,paneer,cardamom (elaichi) podsseeds,coconut,red chilli powder,black peppercorns,dry red chilli,pearl onion (sambar onion),curry leaves,coriander (dhania) seeds,cinnamon stick (dalchini),poppy seeds,cloves (laung),star anise,sunflower oil

Palakatti Chettinad Curry Recipe -Chettinad Style Paneer Kurma Recipe, 2 teaspoon Whole Black Peppercorns,Sunflower Oil - for cooking,2 Green Chillies - slit,2 tablespoon Coriander (Dhania) Seeds,1/2 cup Pearl onions (Sambar Onions) - quartered,1 Tomato - chopped,1 tablespoon Red Chilli powder,Salt - to taste,2 Star anise,1/2 cup Fresh coconut - grated,250 grams Paneer (Homemade Cottage Cheese) - cubed,6 Dry Red Chilli,1 teaspoon Poppy seeds,Coriander (Dhania) Leaves - a small bunch finely chopped,3 Cloves (Laung),3 Kalpasi leaves,2 sprig Curry leaves,1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Mustard seeds,1 sprig Curry leaves, 50, Chettinad, To begin making Paalkatti Chettinad Curry Recipe (Chettinad Style Paneer Kurma Recipe) by roast the ingredients listed under Chettinad paste.In a Preheated pan add all the ingredients, cinnamon, cloves, cardamom ,peppercorn, kalpasi leaves, star anise, poppy seeds dry red chillies and grated coconut.
Saute and roast them until the coconut turns golden brown.
Cool it down and blend it using a grinder to a nice smooth paste by adding a little water.The next step is to heat a nonstick shallow pan and add oil, once it is heated up add mustard seeds and asafoetida (hing), let it splutter for few seconds.Then add garlic, onions saute till it is nice and brown.
Add in the chopped tomatoes and fry till the raw smell goes away, you can add a little salt to make it cook faster.Once done add the paneer along with the paste and give it a stir.
Add water and cover the pan cook it for some time, like for about 3 minutes.Open the lid and add the chopped coriander to Paalkatti Chettinad Curry and give it a stir.Serve your spicy Paalkatti Chettinad Curry Recipe along with Tawa Paratha and Carrot Cucumber Tomato Salad with Lemon and Coriander  for a weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-19/Paal_katti_Chettiand_Curry_Recipe_Chettinad_Style_Paneer_Kurma_Recipe-1.jpg, 20
Ingredients: wheat flour,nutmeg powder,ghee,milk,jaggery,poppy seeds,cardamom powder (elaichi)

Churma Ladoo Recipe - Atta/Whole Wheat Ladoo, 2 teaspoons Cardamom Powder (Elaichi),1 cup Ghee,1/2 cup Poppy seeds,Milk - as required,Ghee - for frying,1 teaspoon Nutmeg powder,2 cups Whole Wheat Flour,2 cups Jaggery - shredded, 52, Rajasthani, To begin making the Churma Ladoo recipe, in a large bowl, combine the whole wheat flour and 1/2 cup of the melted ghee and mix well until you get a bread crumb texture.
Add a little milk at a time and knead to make a stiff dough.Knead the mixture by hand for about 5 minutes to make firm dough.
Use the palm of hands and roll 2 inch diameter size balls from the dough.
The balls should be firm such that if you drop them, it should not break or crumble.Pre heat the ghee in a kadai on medium heat making sure the ghee does not get into a smoking point.
Turn the heat to low and add two balls at a time into the hot ghee and fry these balls until turn golden brown in color.Don’t get tempted to turn the heat to high to fasten the process; it takes time for the balls need to get cooked from inside as well.Allow the balls to turn brown gradually.
The test is done by breaking a fried ball into half and if you notice it is creamy and not browned then you remember to fry the rest of the balls for a longer period of time; hence maintaining low heat during the frying process of absolutely essential.Once you have finished frying all the balls allow them to cool completely.
Once cool, crush them in a food processor to form a coarse powder like bread crumbs.
Add the cardamom powder and nutmeg powder to the mixture and combine well.In a small pan combine the jaggery and the other 1/2 cup of ghee on low heat.
Once the jaggery melts, turn off the heat.
Gradually add the melted ghee jaggery mixture to the wheat crumb mixture and combine well but rubbing it between your hands.
Once you feel the mixture is reasonably soft, grease your hands with ghee and using the palm of your hands roll it into two inch diameter balls to make the ladoosPlace the poppy seeds on a platter and roll the churma ladoos on the poppy seeds to coat them evenly.Allow the ladoos to set for an hour before serving.
You can store the Churma Ladoos in air tight canisters for a couple of weeks in the refrigerator and warm them for a few seconds in the microwave before serving.Serve the Churma Ladoo Recipe (Atta/Whole Wheat Ladoo) as a dessert after your delicious meal of Rajasthani Dal Muthiya, Mirchi Ka Chunda and Masala Chaas., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Churma_Ladoo_Recipe_Atta_Whole_Wheat_Ladoo-1.jpg, 7
Ingredients: orange,bananas,black grapes,mango (ripe),milk,badam (almond) skin,sugar,apple,cardamom powder (elaichi),cashews,pomegranate fruit kernels,green grapes

Chettinad Pazha Payasam Recipe -  Fruit Payasam Recipe, 1/2 cup Black grapes - chopped,10 Badam (Almond) - soaked in water and skin removed,2 Ripe Bananas - peeled and chopped,1/2 cup Fresh Pomegranate Fruit Kernels,2 Mango (Ripe) - peeled and chopped,10 Whole cashews - soaked in water,1/2 teaspoon Cardamom Powder (Elaichi),1 Orange - peeled and chopped,1 Apple - peeled and chopped,1/2 cup Green Grapes - chopped,2 tablespoons Honey,1/2 cup Sugar,1 liter Milk, 120, Chettinad, To begin making the Chettinad Pazha Payasam recipe, soak almonds and cashews for 4 to 5 hours and grind them to a smooth paste using a mixer grinder.Add milk in a saucepan and bring it to boil.
When it starts boiling, add almond cashew paste in it and mix everything properly.
Cook on low flame till it is reduced to 3/4th in quantity.
Stir constantly to ensure that the milk does not burn.Once the milk has reduced add sugar and cook till it is reduced to 1/2 in quantity.
Add cardamom powder, stir and turn off the heat.Allow the Payasam mixture to cool till it reaches room temperature and then refrigerate for an hour.Meanwhile cut all the fruits in to small pieces and mix them together with honey.
Refrigerate the mixed fruits for an hour.After an hour combine both Payasam and fruits together and serve the Chettinad Pazha Payasam immediately.Serve Chettinad Pazha Payasam as a dessert after a delicious meal of Chettinad Pattani Kurma, Chettinad Style Poondu Rasam and Steamed Rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/subadiab-gmail.com/Chettinad_pazha_payasam.jpg, 12
Ingredients: salt,red bell pepper (capsicum),rosemary,puff pastry sheet,red wine vinaigrette,eggs,cloves garlic,virgin olive oil,stalks celery,onion,pepper,button mushrooms,butter,beetroot centimeter,tme leaves plus sprinkling

Mushroom and beet wellington With Red Vinaigrette Sauce Recipe, 1 Onion - sliced,3 tablespoons Extra Virgin Olive Oil,4 cloves Garlic - minced,200 grams Button mushrooms - cut into small chunks,Salt and Pepper - for seasoning,1 Red Bell pepper (Capsicum) - minced,1 teaspoon Fresh Thyme leaves - plus extra for sprinkling,2 Beetroot - cut into 1 centimeter roundels,1 tablespoon Red Wine Vinaigrette,1 teaspoon Rosemary,1 tablespoon Butter,1 Whole Egg - for coating,1 Puff Pastry Sheet,2 tablespoon Fresh cream,1 Stalks Celery - roughly chopped, 410, Continental, We begin making the Mushroom and beet wellington With Red Vinaigrette Sauce Recipe by first making the puff pastry dough and keeping it ready.
So in order to make the puff pastry check out the Croissant Recipe.Next in order to stew the beets, take a small skillet, heat 1 cup water and the remaining ingredients into the pan and keep it in slow.Let it simmer till the beet is cooked and when you pierce through a fork it should easily go in.
Make sure you keep adding enough water so that it does not dry out.
Once done remove the beet and keep the sauce aside to eat it along with the wellington.Heat another pan, slowly add garlic, onions and saute for few minutes and then add the mushroom and saute again till all the water is evaporated from the pan.
In the meantime preheat the oven to 180 degree Celsius.Finally add the bell peppers and season it with salt, pepper and thyme.
Add a tablespoon of cream and mix well.
Allow it to cool down before you stuff it inside.Use a rectangular puff pastry dough, place the mushroom stuffing in the middle and then carefully place the beet slices on top and line it vertically.
Fold over the side and seal the edges and any opening from the side.Turnover and place it on the baked tray spread with parchment paper.
You can also use extra bits for decoration on top.
Refrigerate the entire wellington in fridge before baking for about 15 minutes.Take it out and give it an egg wash over the puff pastry and bake it for about 45 minutes in the oven at 200 degree Celsius.Serve the Mushroom and beet wellington With Red Vinaigrette Sauce Recipe for a nice Sunday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mushroom_and_beet_wellington_With_Red_Vinegratte_Sauce_Recipe.jpg, 15
Ingredients: salt,spring onion greens,ginger,parangikai pumpkin,rice,coriander (dhania) leaves,black peppercorns,water vegetable stock

Chinese Savoury Rice Porridge Recipe With Pumpkin, 1 cup Kaddu (Parangikai/ Pumpkin) - cut into cubes,6 cups Water - or Vegetable Stock,Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Ginger - grated or cut into thin strips,Whole Black Peppercorns - freshly crushed,1 cup Rice,Spring Onion Greens - chopped, 40, Chinese, To prepare Chinese Savoury Rice Porridge With Pumpkin, in a saucepan add rice, water or stock, salt and ginger pieces.Stir and add pumpkin cubes.Stir in and add pumpkin cubes.Cook covered on low to medium heat for about 30 to 40 minutes or until rice are soft and mushy.Check black pepper seasoning.Just before serving, add handful of chopped scallions and cilantro leaves.Serve the Chinese Savoury Rice Porridge With Pumpkin alone, or alongside Chinese Bhel Recipe (No Onion No Garlic) for weekday dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sapana_Behl/Chinese_Rice_Porridge.jpg, 8
Ingredients: cumin powder (jeera),black salt,chaat masala powder,lemon,black pepper powder,bisleri fonzo the bubbly mango drink

Mango Shikanji Recipe - Chatpata Mango Spritzer, 1/2 teaspoon Cumin powder (Jeera),500 ml Bisleri Fonzo - The Bubbly Mango Drink,1/2 teaspoon Black pepper powder,1/2 teaspoon Chaat Masala Powder,2 tablespoons Lemon juice,1/2 teaspoon Black Salt (Kala Namak), 10, Indian, To begin making the Mango Shikanji Recipe, get all the ingredients handy first.In a large jug combine, the add the Bisleri Fonzo, black salt, cumin powder, chaat masala powder, black pepper powder lemon juice and some ice cubes.
Mix the Shikanji well and serve chilled immediately.Serve Mango Shikanji Recipe along with Cheesy Pav Bhaji Recipe and Chole Aloo Tikki Chaat Recipe for a weekend chaat party., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Mango_Shikanji_Recipe_-_Chatpata_Ripe_Mango_Drink_-6_1600.jpg, 6
Ingredients: tomato,salt,coriander (dhania),ghee,brinjal (baingan eggsplant),red chilli powder,cloves garlic,onion,coriander powder,turmeric powder,garam masala powder,sunflower oil

Brinjal Tomato Vegetable - Brinjal / Eggplant Masala Recipe, 1/2 teaspoon Turmeric powder (Haldi),5 Tomato - finely chopped,1 teaspoon Garam masala powder,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),1 Brinjal (Baingan / Eggplant) - cut into 1 inch thick wedges,1 Onion - finely chopped,Coriander (Dhania) Leaves - small bunch,1 tablespoon Ghee - for cooking,1 teaspoon Sunflower Oil,1/2 teaspoon Red Chilli powder - to taste, 50, Indian, To begin making the Baingan Tamatar Sabzi/ Baingan Masala Recipe, we will first cook the baingan (eggplant) separately.
Add in the cut baingan wedges into the oil, sprinkle some salt and stir to combine the salt in.Cover the pan and cook the baingan on low to medium heat until it is partially cooked.
When the pan is covered, it develops steam that will help the baingan to cook without any water.
Once the baingan is partially cooked, uncover the pan and roast the baingan until it is fully cooked.We open it at a stage when it is partially cooked, as we dont want the baingan to get mushy, you want it to remain firm, yet cooked.
So it is important to cook it without the lid in the second half.
Once you feel the baingan is cooked well, turn off the heat.Transfer the baingan to a bowl and keep aside and we will make the masala for the baingan tamatar sabzi.Into the same pan we cooked the baingan, heat a teaspoon of ghee or oil; add in the onion and garlic and saute until the onions soften.Add in the chopped tomatoes and saute until the tomatoes become mushy and soft.Once the tomatoes soften, add the remaining masala ingredients like turmeric powder, coriander powder, garam masala powder, salt and red chilli powder to taste.
Stir all the baingan masala ingredients with the tomato and give it a brisk stir on high heat.Add in the roasted eggplants and cover the pan, turn the heat to low and allow the baingan to simmer in the tomato masala for about 5 minutes.
Check the salt and adjust to suit your taste.After 5 minutes, turn off the heat and stir in the freshly chopped coriander leaves and transfer the Baingan Tamatar Sabzi/ Baingan Masala Recipe to a serving bowl.
Serve the Baingan Tamatar Sabzi/ Baingan Masala along with Phulka's and Carrot Salad for a quick weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Baingan_Tamatar_Ki_Sabzi_No_Onion_No_Garlic_Recipe-1.jpg, 12
Ingredients: tomato,cumin powder (jeera),cloves garlic,curry leaves,coriander (dhania) seeds,coconut oil,turmeric powder,green chillies,salt,cardamom (elaichi) podsseeds,dry red chillies,star anise,coconut,cauliflower (gobi) smer,ginger,bay leaf (tej patta),fennel seeds (saunf),gram dal (pottukadalai),poppy seeds,cashew nuts approximately,cloves (laung)

Cauliflower Kurma (Tamil Nadu Restaurant Style Cauliflower Chops) Recipe, 1 Tomato - finely chopped,1/4 teaspoon Turmeric powder (Haldi),4 teaspoons Fresh coconut - finely chopped,1 Cauliflower (gobi) - roughly chopped into smaller pieces,1 Cloves (Laung),Salt - to taste,1 inch Ginger - grated,1/2 teaspoon Coriander (Dhania) Seeds,3 to 4 Green Chillies - cut lengthwise,1 teaspoon Poppy seeds,4 cloves Garlic - grated,1 tablespoon Coconut Oil,1/4 teaspoon Cumin powder (Jeera),1 teaspoon Cashew nuts - approximately 6-8,15 to 20 Shallots - finely chopped,1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,1 teaspoon Roasted Gram Dal (Pottukadalai),1 Bay leaf (tej patta),1 Star anise,1 sprig Curry leaves, 80, Tamil Nadu, To begin making the Cauliflower Kurma recipe, soak the ingredients given under 'masala paste' in 1/4 cup of warm water for 20 minutes and then grind them to a fine paste using little water in a grinder.Bring 3 cups of water to a boil.
Add the chopped cauliflower and cook them for 5 minutes and switch off the stove.Drain the water and set aside the cauliflower.Heat a wide pan or wok over low flame with coconut oil.
Add all the ingredients mentioned under ‘for tempering’.Now add the grated ginger, garlic, chopped shallots, tomatoes and a pinch of salt.Keep stirring till the onions turn transparent and the tomatoes mushy.Add turmeric powder, cumin powder and mix well.
Add 1/2 cup of water and let it simmer for 3-4 minutes.Now, add the boiled cauliflower and allow it to simmer for 5 minutes.When the cauliflower is completely soft boiled, add the ground masala paste and salt.Mix well and cook over low flame for another 5 minutes only.Switch off and garnish.
Cauliflower Kurma is a tasty, healthy and popular side dish served along with appam, idiyappam, phulka or malabar paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Cauliflower_Kurma__Tamilnadu_Restaurant_Style_Cauliflower_Chops.jpg, 21
Ingredients: salt,corn flour,sunflower oil,parmesan cheese,eggs,black pepper powder,green zucchini,wheat bread crumbs,dried oregano

Zucchini Parmesan Fritters Recipe, 1/4 cup Parmesan cheese - coarsely grated,1 tablespoon Dried oregano,2 Green zucchini - sliced thin,1/4 cup Whole Wheat Bread crumbs,1/4 cup Corn flour,1 Whole Egg - whisked,Salt - (adjust according to your taste),Sunflower Oil,1 teaspoon Black pepper powder, 30, European, To begin making the Zucchini Parmesan Fritters Recipe, cut the Zucchini into thin 1/4 inch rounds.Combine the bread crumbs and cheese in a bowl.
In another plate add cornflour, black pepper powder and salt, mix well and keep it aside.
Don’t add too much salt as the parmesan cheese has also a lot of salt already and zucchini as a vegetable can’t handle too much salt.Break an egg in another bowl and whisk it well till it froths up.
Now keep the ingredients ready for pan frying.
Toss the zucchini first with cornflour and dust the excess flour.
Dip them in egg and finally crumb coat it with the bread crumbs and parmesan cheese mixture.
Shake off any excess crumbs and carefully place in the pan.Drizzle oil and pan fry the zucchini fritters until browned and crisp.Serve the Zucchini Parmesan Fritters Recipe along with other dips like Tzatziki Recipe - A Greek Yogurt Dip and Mexican Chilli & Cheesy Bean Dip Recipe to enjoy the crispy fritters., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/zucchini_parmesan_crisps_chips_Recipe_shutterstock_212271475.jpg, 9
Ingredients: wheat brown bread,milk,apple,cinnamon stick (dalchini),brown sugar (demerara sugar),eggs,butter,cinnamon powder (dalchini)

Apple Cinnamon French Toast Recipe, 2 tablespoon Brown Sugar (Demerara Sugar),1/2 cup Milk - at room temperature,4 tablespoon Butter (unsalted),1 inch Cinnamon Stick (Dalchini),1 teaspoon Cinnamon Powder (Dalchini),4 Whole Wheat Brown Bread,1/4 cup Brown Sugar (Demerara Sugar),1 Apple - peeled and sliced,1/4 cup Fresh cream,3 Whole Eggs,1 tablespoon Butter (unsalted), 30, French, To begin making Apple Cinnamon Apple Toast, whisk together all the ingredients mentioned under French Toast except bread and butter in a large mixing bowl.
The mixture should be smooth and silky without any lumps in it.Dip each thick slice of bread in the egg mixture.
Allow both sides of the slice to soak the mixture and be in it for 10 minutes.
Once the slices have absorbed the liquid sufficiently, they are ready to be cooked.In the meantime, begin making the apple cinnamon topping for the French Toast.
For this first heat a pan on medium heat and add one tablespoon of unsalted butter.Once the butter is warm, add the cinnamon stick and brown sugar.
Stir continuously till the sugar melts completely and not to let it burn.
At this stage, add sliced apple and saute until they are softened.
The apple cinnamon mixture is now ready for the topping.Place a pan on medium heat and melt some butter in it.
Once the butter is warm, place the bread slices in the pan.
Cook each side for 3 minutes on medium heat,until it gets golden and crispy.Place the French Toast in a serving plate, top it with the apple cinnamon mixture.Serve the Apple Cinnamon French toast with a variety of toppings like honey, fresh cream, nuts and chopped strawberries for breakfast along with Cold Coffee Smoothie.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Apple_Cinnamon_French_Toast_original_1600.jpg, 8
Ingredients: salt,wheat flour,ghee,milk,water

Parsi Rotli Recipe - Parsi Style Rotis, Ghee - for serving,Water - as required,1/4 cup Milk,1/2 teaspoon Salt - optional,1 teaspoon Ghee - 1 teaspoon ghee,1 cup Whole Wheat Flour, 30, Parsi Recipes, To begin making the Parsi Rotli recipe, first bring all the ingredients together and we will make the dough.In a large bowl combine the flour and salt; add the milk and a little water at a time to make firm dough.
Add a teaspoon of oil to coat the dough and knead until smooth.Set the dough aside to rest covered for 15 minutes.
Knead once again and divide the dough into equal portions.Preheat the iron skillet on medium low heat.
Roll the portions of rotli dough into balls; flatten these balls with the palm of your hand.
Take a portion of the rotli dough, toss it on the flour and roll out into thin circles to approximately 6 inches in diameter.
As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.Place rolled dough on the hot skillet.
In a few seconds you will notice that small air pockets start to form.
At this point flip the rolled dough to the other side on the skillet.
Press the rotli with a folded kitchen napkin.
Keep pressing on the surface of the rotli until it completely puffs up.
This has to be done on low flame to ensure there are no brown spots.
Remove the rotli from heat, place it on a flat plate and optionally spread little ghee on the side facing up.Serve Parsi Rotli along with Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant Recipe) and Iranian Berry Pulao Recipe With Caramelized Onion & Cranberry for a simple Parsi meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Parsi_Rotli_Recipe-4_1600.jpg, 6