anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,kashmiri red chilli powder,ginger,fennel seeds (saunf),water,sugar,cumin seeds (jeera),flour (maida),black urad dal,garam masala powder,sunflower oil

Radhaballabhi Recipe (Bengali Stuffed Poori With Spiced Urad Dal), 2 cups All Purpose Flour (Maida),Sunflower Oil - for deep frying,1 teaspoon Garam masala powder,1-1/2 teaspoon Fennel seeds (Saunf),1/2 cup Black Urad Dal (Whole),1/2 teaspoon Sugar,2 Kashmiri Red Chilli Powder,1 teaspoon Ginger,1/2 teaspoon Salt,1-1/2 teaspoon Cumin seeds (Jeera),Water - water, 80, Bengali Recipes, To prepare Radhaballabhi Recipe, get prep with all the ingredients first.
Soak clean urad dal for 4 hours.
Wet grind urad dal in keep aside.In a bowl, add maida and water little by little and knead the flour into the pliable dough.
Set it aside for poori dough.In a Frying pan, dry roast Kashmiri chili, 1/2 teaspoon of cumin seeds and 1/2 teaspoon of fennel seeds until they turn light brownish and fresh aroma emanates from it.Allow it to cool down and grind them into a coarse powder.
This is known as bhaja masala.In a Blender, added washed dal, green chili, ginger, and salt.
Grind them coarsely.In the same frying pan, add oil.
Once the oil is hot, add remaining cumin seeds and fennel seeds.
Fry them for few seconds until they turn brownish and sizzle.Now, add the urad dal paste to the seeds and combine well.Stir in the bhaja masala, garam masala, sugar and salt.Cook until the spice powders are combined well with the urad dal paste till the paste is golden brown, switch off the flame.Allow it to cool and make small balls out of the urad dal paste.For the stuffing, take a lemon sized dough and smoothen the cracks and make a ball.
Roll the dough and spoon about a tablespoon of urad dal filling, smoothen the edges, cover the stuffing with dough and roll the dough such that the filling doesn’t come out of poori.In a Kadai, heat enough oil to deep fry one Radhaballabhi poori at a time, till both sides are browned and cooked.
Flip only once, such that they puff evenly.Drain the excess oil from the puffed puris with a paper towel.Serve warm Radhaballabhi with spicy Dum Aloo.
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Ingredients: cheese,salt,cumin powder (jeera),corn flour,tomato,mixed herbs (dried),basil leaves y,red chilli powder,red chilli flakes,virgin olive oil,cloves garlic,sugar,onion,black pepper powder,spinach leaves (palak),ricotta cheese paneer

Spinach Ricotta Balls in Garlic Tomato Basil Sauce Recipe, 1 teaspoon Sugar,1 teaspoon Cumin powder (Jeera),3 tablespoons Corn flour,Salt - to taste,1/2 cup Cheese,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 teaspoon Red Chilli flakes,1 teaspoon Mixed Herbs (Dried),2 teaspoon Mixed Herbs (Dried),1/2 cup Spinach Leaves (Palak) - finely chopped,1 teaspoon Extra Virgin Olive Oil,1/2 cup Ricotta Cheese - or homemade paneer,8 cloves Garlic - finely chopped,2 cups Homemade tomato puree,2 sprig Basil leaves - roughy torn,1 teaspoon Black pepper powder, 45, Continental, To begin making the Ricotta Spinach Balls in Tomato Basil Sauce Recipe we will first make the Tomato Basil SauceTo make the Tomato Basil SauceHeat a skillet with oil on medium-high flame, once the oil is hot add the garlic, and saute until it turns into a light brown colour.
To this add the roughly torn basil leaves, and turn off the flame.
Now add the tomato puree, mixed herbs, salt, sugar, black pepper powder and red chilli powder.Give it a good mix and allow the tomato basil pasta sauce to come to a brisk boil.
Once it comes to a boil, turn the heat to low, simmer the tomato basil pasta sauce for 8 to 10 minutes until the flavors comes through.Once done, transfer to a cast iron skillet and set aside.
To make the Spinach Ricotta BallsIn a mixing bowl, combine the ricotta cheese, processed cheese, spinach leaves, onion, mixed herbs, red chilli flakes, black pepper powder, cumin powder, salt and cornflour.
Mix well until well combined.
Make sure the addition of cornflour absorbs the moisture present in the mixture.
If needed add some more cornflour, depending on your spinach ricotta ball mixture.
Grease both your palms with oil, take a tablespoon full of the ricotta spinach ball mixture and roll into a ball.
Set aside.
Heat a paniyaram pan on medium-high heat, with a few drops of oil in each of the cavities, drop these ricotta spinach balls and lightly cook them on all sides until it turns into brown in colour.
Remove from the heat and directly place them in the skillet on the bed of the tomato basil sauce and serve.Serve Spinach Ricotta Balls in Tomato Basil Sauce along with Herbed Butter Rice Recipe With Rosemary & Thyme and Steamed Vegetables With Chilli Lime Butter Recipe followed by a dessert of Spiced Apple Crumble Recipe with Greek Yogurt.
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Ingredients: tomato,salt,ginger,coriander powder,methi leaves (fenugreek leaves),red chilli powder,onion,cumin seeds (jeera),mint leaves (pudina),potato (aloo),turmeric powder,garam masala powder,sunflower oil

Methi & Pudina Aloo Sabzi Recipe, 250 grams Mint Leaves (Pudina) - washed and chopped,3 Potatoes (Aloo) - peeled and cubed,Sunflower Oil - for cooking,1 teaspoon Garam masala powder,250 grams Methi Leaves (Fenugreek Leaves) - washed and chopped,1 Tomato - pureed,1 inch Ginger - grated,1 teaspoon Coriander Powder (Dhania),Salt - to taste,1 teaspoon Cumin seeds (Jeera),Red Chilli powder - to taste,1 teaspoon Turmeric powder (Haldi),1 Onion - thinly sliced, 35, North Indian Recipes, To begin making the Aloo Methi & Pudina Sabzi Recipe in two stage process.
We will first roast the potatoes and keep them aside.
We will roast the onions, tomatoes, pudina and methi leaves and then add it to the roasted potatoes.In our first step; heat a tablespoon of oil in a heavy bottomed pan; add in the cumin seeds and the boiled cubed potatoes.
Sprinkle some salt and a pinch of turmeric powder and sauté on medium heat until you notice that the potatoes have started to turn golden brown in colour.Set the potatoes aside until you saute the onions and leaves.
Heat a teaspoon of oil in a small pan or skillet; add in the onions and ginger.
Saute on low to medium heat until you notice that the onions have become tender and turned lightly browned.Add chopped tomatoes, sprinkle little salt and saute until the tomatoes turn mushy.
After few minutes add in all the spice powders like red chilli powder, turmeric, garam masala powder and coriander powder and mix well.Once the tomatoes are softened and browned with the masala; add in the fenugreek leaves and pudina and saute until the leaves have wilted down and softened.
Do not saute too much, as the leaves will lose its green colour.Add roasted potatoes and stir fry on medium high until all the ingredients are well combined with the potato.
At this stage turn off the heat.
Keep the roasted potato aside in the same pan.
Transfer the aloo methi & pudina sabzi to a serving dish.Serve the Methi & Pudina Aloo Sabzi Recipe along with with Tawa Paratha and Punjabi Kadhi Pakora for a quick weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Methi__Pudina_Aloo_Sabzi_Recipe_.jpg, 13
Ingredients: hung curd (greek yogurt),peanut butter,jam,almond milk (badam milk,fruits bananas,coconut oil butter,badam (almond),maple syrup,flax seed powder (flax meal),instant oats (oatmeal)

Fruit Tart Recipe - Vegan, 4 tablespoons Flax seed powder (flax meal),1 cup Badam (Almond),2 cups Instant Oats (Oatmeal),5 tablespoon Coconut Oil - or melted butter,Fresh fruits - bananas,4 tablespoon Peanut Butter,1/2 cup Almond Milk (Badam Milk) - or milk,4 tablespoon Hung Curd (Greek Yogurt),1/3 cup Maple syrup - or honey,4 tablespoon Jam, 40, Continental, To begin making the Fruit Tarts Recipe, get prep with all the ingredients and preheat Oven to 190 degrees Celsius.
Also, grease the muffin/mini tart molds.Stir flaxseed powder with almond milk and set aside for 10 minutes to let it thickens.Blend oats and almond together finely in a blender.In a mixing bowl, add the blended oat-almond flour, soaked flax meal, maple syrup,almond milk and bring it together like a dough.
It is going to be a sticky mix, grease your hands to handle the dough if necessary.Shape the dough into small balls and press the dough ball into a greased muffin and mold it into the shape of tartlets.Bake for 12-15 minutes and let it cool completely.Fill them in with hung curd and your favorite fruits and serve.Serve Fruit Tarts Recipe at the end of a meal with Cauliflower Au Gratin Recipe and Whole Wheat Rosemary Focaccia Bread Recipe.
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Ingredients: goan recheado masala,coriander (dhania) leaves,chicken breasts bless skinless,naan tawa parathas,onion,sunflower oil

Recheado Chicken Naan Wraps Recipe, 400 grams Chicken breasts - boneless and skinless,Onion - sliced for garnishing (as required),1/2 cup Goan recheado masala,6 Naan - or tawa parathas,1/2 cup Onions - finely chopped,1/2 cup Coriander (Dhania) Leaves - finely chopped,1 tablespoon Sunflower Oil, 90, Fusion, To begin making the Recheado Chicken Naan Wraps recipe, rinse chicken breasts well and cut them into very small cubes (about 1 inch size).Add Recheado masala in the chicken pieces and marinate for at least an hour.Heat oil in a heavy bottomed pan.
Add onions and fry on medium high heat till they turn dark brown.Add marinated chicken and mix.
Let the chicken fry on medium heat till nice and tender.
Don't add any water.Finally, add chopped coriander leaves, mix and remove from heat.Take naans and spread the prepared Recheado chicken (about 3 tablespoons) in the centre.
Add some sliced onions and wrap them up.
Serve hot.Serve Recheado Chicken Naan Wraps along with Masala Chai and Linzer Cookies as your tea time snack.
You can also pack it for your and your kid’s lunch box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/RECHEADO_CHICKEN_NAAN_WRAPS__FUSION_RECIPE.jpg, 6
Ingredients: tomato,yellow bell pepper (capsicum),red bell pepper (capsicum),rosemary,corn flour tortilla,mozzarella cheese,red chilli flakes,basil leaves,baby corn,del monte mint mayo,italian,onion,green bell pepper (capsicum)

Vegetable Tortilla Pizza Recipe, 1/2 Green Bell Pepper (Capsicum) - julienned,1 tablespoon Red Chilli flakes,1/2 Yellow Bell Pepper (Capsicum) - julienned,1/2 Red Bell pepper (Capsicum) - julienned,10 Basil leaves - julienned,2 Corn flour tortilla,1 sprig Rosemary - for garnish,6 Baby corn - slit into halves,1 Tomato - de-seeded and chopped to pieces,3/4 cup Del Monte Mint Mayo,1 Onion - julienned,3/4 cup Mozzarella cheese - shredded,1 tablespoon Italian seasoning, 20, Fusion, To begin making the Vegetable Tortilla Pizza Recipe, preheat the oven for 5 minutes at 200 degrees celsius.Line the baking tray with aluminum foil and place the tortilla on it.Spread Delmonte Mint Mayo generously over the tortilla.
Spread half of the cheese all over the tortilla.Arrange the slit baby corn equidistant from one another radiating from the center.Then spread chopped tomato, onion julienned and chopped bell pepper all over.Top this with few basil leaves julienned.
Now spread remaining cheese all over.Bake this pizza in preheated oven for 10 minutes or until the edges appear brownish and crispy.Serve Vegetable Tortilla Pizza along with Summer Salad with Goat Cream Cheese, Apricots and Raspberry Dressing, Spaghetti Arrabiata Pasta and No-Bake Strawberry Cream Cheese for a Weekend Brunch.You can also serve Vegetable Tortilla Pizza with a cup of hot Masala Chai or Espresso Coffee for your evening snacks., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Veg_Tortilla_Pizza_Recipe_With_Mint_Mayo-1.jpg, 13
Ingredients: tomato,salt,cumin powder (jeera),ginger,coriander (dhania) leaves,mustard oil,prawns deveined,red chilli powder,onion,bhindi (lady fingerokra),coriander powder,turmeric powder,green chillies

Dherosh Chingri Jhol Recipe (Bengali Style Prawn Curry With Ladies Finger), 200 grams Bhindi (Lady Finger/Okra) - chopped,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped finely (optional),1 teaspoon Cumin powder (Jeera),Coriander (Dhania) Leaves - few sprigs,Salt - to taste,1 teaspoon Coriander Powder (Dhania),2 Green Chillies - slit,1/2 inch Ginger - crushed or grated,8 Prawns - deveined,2 Onions - thinly sliced,1/2 teaspoon Red Chilli powder,1 tablespoon Mustard oil, 40, Bengali Recipes, To begin making Dherosh Chingri Jhol Recipe (Bengali Style Prawn Curry With Ladies Finger), Devein prawns and keep them in a mixing bowl.
Add salt and turmeric powder and marinate for about 30 minutes.Wash and pat dry ladies finger and chop to bite size, excluding the tips that will be discarded.
Perp with rest of the ingredients as well.
After the prawns are marinated, heat oil in a non stick shallow frying pan, and with a bit of cooking oil/mustard oil, shallow fry prawns until red on both sides.
Once done, keep aside in a bowl.Heat mustard oil in a non stick kadai.
Once the oil is smoking hot, add chopped onion, and saute on low heat until translucent.Add crushed ginger, saute for 1 -2 minutes or till the raw smell goes away.Add turmeric powder, cumin powder, chilli powder and coriander powder.Saute for 1-2 minutes or till the spices get combined well.Add ladies finger pieces and mix well with spices.
Cover with a lid for 2-3 minutes, and continue cooking on low heat.Add chopped tomatoes (if using) and salt, add 2-3 tablespoons of water just enough to keep the veggies cooking well, cover and cook on low heat for 4-5 mins or until tomatoes are soft, stir occasionally.Add about a cup warm water to the cooked ladies finger.
Cover and cook for 3-4 mins till everything combines well.Now to this, add shallow fried prawns, boil the prawns in the gravy for 5-6 minutes on a high heat.The gravy consistency needs to be medium, neither dry nor watery.
Switch off once done, and garnish with chopped coriander leaves.Serve Dherosh Chingri Jhol Recipe (Bengali Style Prawn Curry With Ladies Finger) along with hot steamed rice and ghee on top, along with a Begun Bhaja Recipe and end your meals with Chocolate Sandesh Recipe., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Non_Veg_Recipes/Dherosh_Chingri_Jhol_Bengali_Style_Prawn_Curry_recipe_with_bhindi.jpg, 13
Ingredients: cumin powder (jeera),coriander (dhania) leaves,asafoetida (hing),chaat masala powder,ajwain (carom seeds),lemon,onion,turmeric powder,green chillies,sunflower oil,salt,coriander (dhania),peanuts (moongphali),mint leaves (pudina),wheat brown bread,red chilli powder,water,sugar,rice flour,enos fruit salt,ginger,amchur (dry mango powder),curry leaves,gram flour (besan),potato (aloo)

Aloo Bread Pakora Recipe, 1/4 cup Roasted Peanuts (Moongphali),2 Green Chillies,1 teaspoon Red Chilli powder,2 Onions - finely chopped,2 cups Gram flour (besan),3 Green Chillies - finely chopped,1 cup Coriander (Dhania) Leaves,1 tablespoon Sugar,Salt - to taste,1/2 teaspoon Enos fruit salt,1/4 cup Rice flour,2 teaspoons Ajwain (Carom seeds),1 cup Mint Leaves (Pudina),1 inch Ginger - chopped,1/4 cup Curry leaves,Coriander (Dhania) Leaves - small bunch,8 Whole Wheat Brown Bread,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for deep frying,Water - as needed,2 teaspoons Chaat Masala Powder,1/4 cup Water,1/4 teaspoon Asafoetida (hing),1 Lemon - juiced,1 teaspoon Amchur (Dry Mango Powder),2 teaspoons Cumin powder (Jeera),4 Potatoes (Aloo) - boiled and mashed, 40, North Indian Recipes, To begin making the Aloo Bread Pakora Recipe, first we will make the Green Chutney.
Into a mixer grinder add the coriander leaves, mint leaves, curry leaves, roasted peanuts, lemon juice, sugar, salt to taste and water.
Blend to make a smooth chutney.
Transfer into a bowl and keep aside.
Next we will make the Potato filling.
Into a large bowl add the boiled and mashed potatoes, onions, green chillis, red chili powder, turmeric powder,cumin powder, amchur powder, chaat masala, salt to taste and coriander leaves.
Mix well to combine.
Keep it aside.Now we will make the Pakora Batter.
In a mixing bowl, add besan flour, rice flour, salt, red chili powder, turmeric powder, asafoetida, enos fruit salt, ajwain and salt to taste.
Add  little water at a time and mix well to make a lump free flowing batter.
The batter has to be thick enough to evenly coat the back of the spoon.
To make the Aloo Bread PakoraHeat oil in a deep fry pan.
Place 2 bread slices on a flat surface.
Smear some green mint chutney on both the slices.
Spread aloo filling evenly over one slice.
Place the second slice on top like a sandwich and press down gently to hold it together.
 Trim the edges of the bread slices if you like and cut diagonally into a triangle.
Now dip the stuffed bread sandwich into the batter making sure it is coated well on all the sides.
Carefully drop into hot oil and fry the aloo bread pakora until golden brown and crisp on all sides.Once done transfer the Aloo Bread Pakora on an oil absorbent paper to drain excess oil and serve hot.Serve Aloo  Bread Pakora Recipe with Dhaniya Pudina Chutney and a cup of hot Masala Chai for breakfast or tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Aloo_Bread_Pakora_Recipe_Video_1_1600.jpg, 25
Ingredients: salt,wheat flour,stalks spring onion (bulb greens),green chilli,eggs,red chilli powder,cloves garlic,coriander (dhania) leaves,onion,button mushrooms,flour (maida),butter

Spicy Mushroom Puffs Recipe (Empanadas stuffed with Mushroom Recipe), 4 tablespoon Butter,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Red Chilli powder,1 Onion - chopped,1 Whole Egg,1 cup Button mushrooms - chopped,1 tablespoon Butter,1 Green Chilli - chopped,1/2 cup All Purpose Flour (Maida),1 cup Whole Wheat Flour,3 Stalks Spring Onion (Bulb & Greens) - chopped,4 cloves Garlic - chopped,1 tablespoon Honey, 50, Indian, We begin making the Spicy Mushroom Puffs Recipe (Empanadas stuffed with Mushroom Recipe) by making the dough, mix all the ingredients, and only half the whisked  and knead it to a very soft dough.
Rest it with a damp cloth covered over it.Now to make the filling, heat a kadai with oil, add the garlic and onions and fry for few minutes till it become translucent.Then add in the mushroom and green chilli, fry them till the water evaporates and becomes dry.You can add in the other ingredients and check for seasoning.
Once done switch it off and keep it aside.Now pre heat the oven to 200 degree Celsius for 10 minutes.Take out the dough and knead once, pinch out small medium sized balls.
Flatten it and start rolling one by one in the shape of puri to medium thickness and not too thin.Take the filling and place it on one side of the dough, overlap the dough and shape it into a semi-circle.Make sure your completely sealing the edges, with the help of the fork, press the edges and poke it in the center.Place it on a greased baking tray, and grease the empanadas with the remaining egg to give a nice color to your empanadas.
Bake it in the oven for about 15 minutes.
Serve the Spicy Mushroom Puffs Recipe (Empanadas stuffed with Mushroom Recipe) along with Pan Fried Onion Pakora Recipe (A Perfect Diwali & Evening Snack) to make your tea time snack healthy.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spicy_Mushroom_Puffs_Recipe_Empanadas_stuffed_with_Mushroom_Recipe.jpg, 12
Ingredients: salt,pickle masala,turmeric powder,green chillies,sunflower oil

Instant Chilli Pickle Recipe, 250 grams Green Chillies,1-1/2 tablespoon Sunflower Oil,1 tablespoon Pickle masala,1 teaspoon Turmeric powder (Haldi),1 teaspoon Salt, 25, Indian, To make instant chilli pickle, wash and chop the green chillies.Heat oil in a thick bottomed Pan.Now add chillies, turmeric powder, and salt.
Mix well.Cover and cook for approximate 2 to 3 minutes on low heat or till tender.Now open the lid and add pickle masala.Stir fry for a minute on low heat.
Switch off.Instant chilli pickle recipe is ready to be served as an accompaniment with cooked rice, Roti, Poori or Aloo Paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Instant_Chilli_Pickle_recipe.jpg, 5
Ingredients: tomato,cumin powder (jeera),jowar flour (sorghum),coriander (dhania) leaves,chaat masala powder,onion,turmeric powder,salt,wheat flour,green chutney (coriander mint),achari mayo,black pepper corns,green moong sprouts,red chilli powder,sweet chutney (date tamarind),nutralite classic,lemon,boondi masala boondi,ajwain (carom seeds) sesame seeds,potato (aloo),dry ginger powder

Bhakri Chaat Recipe With Green Moong Sprouts And Aloo, 1 cup Jowar Flour (Sorghum),1 cup Whole Wheat Flour,1/2 cup Green Moong Sprouts,Achari Mayo,Salt - to taste,1 teaspoon Chaat Masala Powder,1/2 cup Tomatoes - deseeded and finely chopped,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Cumin powder (Jeera) -,1/2 cup Onion - finely chopped,2 teaspoons Sweet Chutney (Date & Tamarind),1/2 teaspoon Lemon juice,2 Potato (Aloo) - boiled,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/4 teaspoon Dry ginger powder,1/4 cup Boondi - masala boondi to garnish,1 teaspoon Ajwain (Carom seeds) - or sesame seeds,2 teaspoons Green Chutney (Coriander & Mint),1/2 teaspoon Whole Black Pepper Corns - coarsely pounded,2 tablespoons Nutralite Classic Spread, 60, Indian, To begin making the Bhakri Chaat Recipe With Green Moong Sprouts And Aloo we will first make the bhakris.
*For the Bhakris:To begin making the Bhakri, in a wide bowl, combine the wheat and jowar flour, Nutralite Classic Spread or Ghee, cumin seeds, ginger, red chilli powder and salt.
Add water a little at a time and knead into very firm dough.
Cover and set aside for 15 minutes.Preheat an iron skillet on medium heat.
Divide the dough into 5 equal portions.
Roll out each portion into a 4 inch diameter circle.
Place the rolled dough on the heated skillet on medium heat.Cook each rolled portion of the bhakri dough on both sides until golden brown, putting light pressure using a wooden press, so the insides cook evenly.You will notice brown spots coming on very quickly if you your heat is very high.So take care and cook it evenly on medium heat.
Optionally, many families cook the Bhakri’s in Classic Spread to make it flakier.
We like the bhakri to be crispy to make this chaat recipe.
*For the Green Moong Sprouts and Aloo topping:You can use either store bought green moong sprouts or learn  How to make Sprouts at Home.In a mixing bowl, combine the green moong sprouts, potato,onion, tomato, green chutney, sweet chutney, chaat masala, cumin powder, red chilli powder, lemon juice,  coriander leaves and toss this well.
Place the bhakri in a serving platter, smear it with Nutralite Achari Mayo, top it with this Green Moong Sprouts and Aloo topping, garnish with khara boondi and serve immediately.Serve this Bhakri Chaat Recipe With Green Moong Sprouts And Aloo along with Bhakarwadi Chaat, Boti Masala Chaat Recipe - Fryums Chaat Recipe, and Nippattu Masala Chaat Recipe- South Indian Style Chaat for an evening chaat party., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Bhakri_Chaat_Recipe_With_Chatpata_Moong_Sprouts-6.jpg, 21