anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,rosemary,water,dry yeast,virgin olive oil,vivatta maida,red chilli flakes,onion,parmesan cheese,cherry tomato

Focaccia With Cherry Tomatoes & Caramelized Onion Recipe, 1 Onion - sliced,2 tablespoon Extra Virgin Olive Oil,1 cup Lukewarm Water,2 teaspoon Red Chilli flakes,1 tablespoon Rosemary,1 teaspoon Sugar - or honey,1/2 cup Extra Virgin Olive Oil,1/4 cup Parmesan cheese - grated,1 cup Cherry tomatoes - cut in half,2-1/2 cups Vivatta Maida,1 tablespoon Active dry yeast,1 teaspoon Salt, 140, Italian Recipes, To bgein making the Focaccia With Cherry Tomatoes & Caramelized Onion recipe, in a small bowl, mix together yeast, warm water, and sugar.
Set aside for 10 minutes until the mixture turns frothy and bubbles appear on the surface.
(The water should not be very hot.)In a large bowl, mix together all purpose flour, yeast mixture, salt and olive oil till you get a slack dough like mixture.
Use some dry flour and knead the dough for at least 5 to 7 minutes till is smooth.
You can also use a cake beater with dough hook attachment to knead the dough.Place the dough in a bowl which is smeared with oil and set aside till it doubles in size.
This will take about 45 to 50 minutes or sometimes 1 hour.Preheat the oven to 200 deg C (450 degrees F).Take a flat baking dish (9 by 13 inches).
Place a butter paper on it or grease it with oil.
Place the dough in the baking dish and flatten it using the palm of your hands, evenly till it reaches and covers all the edges.
Poke some dents all over the flatten dough with your fingers.
Again set aside for 30 minutes till it puffs up slightly.For topping, heat oil in a pan and fry sliced onion till it is light golden in color.
Do not fry too much as it might burn while baking.Top the flatten and puffed dough with caramelized onion, cherry tomatoes, dried herbs, chili flakes, Parmesan cheese, salt and olive oil.Bake for 15 to 20 minutes or till the crust turns golden brown.Remove from oven and let it cool completely.
Cut into pieces and serve warm with balsamic vinegar, salsa dip or with a nice gravy.Serve Focaccia With Cherry Tomatoes & Caramelized Onion along with Penne Pasta Arrabiata for your weeknight dinner and enjoy the meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shanazrafiqblog-gmail.com/Focaccia_with_Cherry_Tomatoes__Caramelized_Onion.jpg, 10
Ingredients: salt,ginger,coconut,mustard seeds,water,dry red chilli,curry leaves,white urad dal (split),green chillies,sunflower oil

Tamil Nadu Style Coconut Chutney Recipe - For Idli And Dosa, 1 teaspoon White Urad Dal (Split),2 Green Chillies,1/2 teaspoon Mustard seeds,3/4 cup Lukewarm Water,1 teaspoon Sunflower Oil - for seasoning,Salt - to taste,1 inch Ginger,1-1/2 cups Fresh coconut - grated,1 Dry Red Chilli - broken,1 sprig Curry leaves - finely chopped, 20, South Indian Recipes, To begin making the Tamil Nadu Coconut Chutney Recipe, into a mixer grinder; add the fresh coconut, green chillies, and ginger along with warm water and blend to make a smooth coconut chutney.The addition of warm/ hot water prevents the coconut chutney from getting curdled and sticky.
Transfer the Tamil Nadu coconut chutney into a bowl and stir in the lemon juice and salt to taste.The next step is to make the tadka.Heat oil in a small pan on medium heat; add mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown.
Once the dal turns brown, add the curry leaves and red chillies and saute for a few seconds.
Once done turn off the heat.Spoon the tadka over the Tamil Nadu Coconut Chutney & serve.Serve the delicious Tamil Nadu Coconut Chutney Recipe along with Dosa's, Idli's and Vegetable Rava Upma's or any other dish you want to savor it with., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Tamil_Nadu_Coconut_Chutney_Recipe_Video_3_1600.jpg, 10
Ingredients: salt,baking powder,ginger,asafoetida (hing),red chilli powder,curd,sugar,curry leaves,cumin seeds (jeera),flour (maida),green chillies,butter

Indian Spicy Masala Cookie Recipe (Khara Biscuit), 2 cups All Purpose Flour (Maida),1/3 cup Butter - softened,2 teaspoons Cumin seeds (Jeera),1/2 teaspoon Baking powder,1 teaspoon Red Chilli powder,3 teaspoons Sugar,2 Green Chillies - finely chopped,1 teaspoon Ginger - grated,1/2 teaspoon Asafoetida (hing),1 sprig Curry leaves - finely chopped,2 tablespoons Curd (Dahi / Yogurt),1 teaspoon Salt, 75, Indian, To begin making the Indian Spicy Masala Cookie Recipe (Khara Biscuit), in a large bowl combine all the ingredients together  and knead to make smooth firm dough.
Knead well for about 3-4 minutes.Refrigerate the khara cookie dough covered for about 20 to 30 minutes.Preheat the oven to 180 C.
Line a baking sheet with parchment paper.Remove the khara biscuit from the refrigerator and on a lightly floured surface roll the dough out until it has a 2 mm thickness.Using cookie cutters, cut the rolled dough into desired shape and place it on the prepared baking sheet.
Place the tray in the oven and bake for about 20 mins or until the edges begin to start during golden brown.Remove the Indian Spicy Masala Cookie (Khara Biscuit) from the oven and allow it to cool completely.
The cookies continue to cook as they are cooling.
Store them in airtight containers.Notes: You can add Ajwain as well to the above recipe instead of cumin., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cookies/Indian_Spicy_Masala_Cookie_Recipe_Khara_Biscuit-1.jpg, 12
Ingredients: salt,green peas (matar) a,mustard seeds,ghee,sweet corn kernels,water,white urad dal (split),onion,sooji (semolina rava)

Sweet Corn & Peas Upma Recipe For Babies and Toddlers, 1/4 cup Sooji (Semolina/ Rava) - roasted,1 teaspoon Ghee,Green peas (Matar) - a few,1/4 teaspoon Mustard seeds,1/2 cup Hot water,Salt - as per taste,1/2 Onion - finely chopped,Sweet corn - a few kernels,1/4 teaspoon White Urad Dal (Split), 20, South Indian Recipes, To begin making Sweet Corn & Peas Upma for babies and toddlers, we have to first get the peas and corn steamed.
In a pressure cooker add a handful of sweet corn and peas along with 2 tablespoons of water.
Pressure cook for 1 whistle, turn off the heat.
Run the pressure cooker under water, open the lid and keep aside.
In a pan, add a teaspoon of ghee.
Once the ghee melts, add mustard seeds and urad dal.
Once the mustard seeds crackle and urad dal turns brown, add the finely chopped onion.
Saute until the onions until they are soft and translucent.
Add in the cooked peas and corn along with salt, stir well.
Next add 1/2 cup hot water and stir well.
Use hot water instead of room temperature water in order to quicken the process of cooking.
If not using hot water, allow for the water to come to a boil.
Once you see bubbles in the water, add the roasted semolina or rava slowly.
Stir continuously while adding to the hot water so as to prevent lumps from forming.
Stir until the upma thickens, then close the lid and let it steam for a few minutes.
Turn off the heat and your baby's Sweet Corn and Peas Upma is ready to be fed.
Serve Sweet Corn And Peas Upma to you babies and toddlers along with a bowl of curd and a few pieces of chopped banana for breakfast or even dinner.
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Ingredients: spring onion greens,peanut butter,bay leaves (tej patta),sesame seeds (til seeds) ground paste,veg hakka noodles per package noodles,sesame (gingelly) oil,red chilli flakes,soy sauce,garlic,cumin seeds (jeera),vinegar,peanuts (moongphali),sesame seeds (til seeds),cucumber,coriander powder,mooli mullangi (radish),chilli oil,star anise,sichuan peppercorns

Cold Sesame Noodles Recipe, 4 teaspoon Sichuan peppercorns,1 Bay leaves (tej patta),1/2 cup Mooli/ Mullangi (Radish) - cut into strips,1 tablespoon Vinegar,Spring Onion Greens - as required,1 tablespoon Soy sauce,250 grams Veg Hakka Noodles - cooked as per package noodles,1 cup Cucumber - cut into strips,1 Spring Onion Greens - roughly pieces,Raw Peanuts (Moongphali) - roasted,1 tablespoon Garlic - finely minced,1/4 cup Sesame seeds (Til seeds) - roasted and ground to a paste,1 tablespoon Cumin seeds (Jeera) - powdered,2 tablespoons Chilli oil,1 tablespoon Peanut Butter - (optional),1 tablespoon Coriander Powder (Dhania),4 tablespoon Red Chilli flakes,Sesame seeds (Til seeds) - as required,1/2 cup Sesame (Gingelly) Oil,1 Star anise,2 teaspoon Soy sauce, 30, Chinese, To begin making the Cold Sesame Noodles recipe, firstly we will make the chilli oil.Heat sesame oil in a wok and add garlic, scallion pieces, chilli flakes, cumin powder, coriander powder, sichuan pepper, bay leave and star anise.Stir and cook on low until it starts bubbling.
Remove from heat and add soy sauce.
Stir and remove the bay leave, star anise and scallion pieces.
Cool and store in glass jar.The next step is to make the sesame mixture.
In a mixing bowl add 2 tablespoons of prepared chilli oil, sesame seeds paste, vinegar, soy sauce and peanut butter if using.
Stir with a spoon until combined.Finally we will make the the noodles.
Cook the Chinese noodles as per package instructions.
Drain, run under cool water and place in refrigerator.Just before serving toss the noodles, cucumber strips and radish strips in prepared sesame mixture.
Mix until combined.Garnish with scallion greens, roasted peanuts and toasted sesame seeds.
Serve cool.Serve Cold Sesame Noodles along with Teriyaki Tofu for a weekend night dinner.
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Ingredients: salt,ginger,green chilli,sweet corn ground paste,mustard seeds,ghee,asafoetida (hing),milk,coriander (dhania) leaves,red chilli powder,sugar,cumin seeds (jeera),lemon,turmeric powder

Corn cake recipe, 1 Green Chilli - finely chopped,1/2 teaspoon Mustard seeds,1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - as required (for garnish),1-1/2 cup Sweet corn - steamed and ground to paste,Salt - to taste,1 teaspoon Lemon juice,1 teaspoon Ghee,1/4 teaspoon Red Chilli powder,1/2 cup Milk,1 teaspoon Ginger - grated,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Sugar,1/2 teaspoon Cumin seeds (Jeera), 25, Rajasthani, To begin making the Bhutte Ka Kees, firstly we will steam the corn.
Add the corn in a pressure cooker with required water and cook it till the pressure cooker releases 2 whistles.
Make a paste out of corn and keep it aside.Heat a wok with ghee.
Add the steamed corn with a little milk in a food processor and make a coarse paste out of it.
Once it is done, keep it aside.Heat a heavy bottomed pan with ghee.
Add asafoetida, cumin seeds and mustard seeds.
Let it cook for about 15 seconds.After 15 seconds, add ginger, green chillies, turmeric powder, and salt.
Cook for about 30 seconds.Mix and after 30 seconds add in the corn paste.
Cook for 2 minutes and then add red chilli powder.
After 10 seconds add milk and a little sugar.
Let it cook for 3 to 5 minutes.Stir in between continuously.
Lastly, add lemon juice and coriander leaves.
Serve hot.Serve Bhutte Ka Kees along with Masala Chai and Linzer Cookies for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Bhutte_Ka_Kees_Recipes_Savory_Corn_Pudding-4.jpg, 14
Ingredients: salt,cumin powder (jeera),dill leaves,chaat masala powder,curd,black pepper powder,cucumber,mint leaves (pudina)

Dill Cucumber Raita Recipe, 1 teaspoon Black pepper powder,1/4 cup Mint Leaves (Pudina) - finely chopped,1/2 cup Dill leaves - finely chopped,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Chaat Masala Powder,1-1/2 cup Curd (Dahi / Yogurt),1 Cucumber - grated, 10, Indian, To begin making the Dill Cucumber Raita Recipe, whisk the yogurt until smooth in a mixing bowl.To the yogurt, add water, salt, cumin powder, pepper powder, chaat masala, cucumber, mint leaves and dill leaves .Mix the Dill Cucumber Raita well and serve chilled.
 Serve Dill Cucumber Raita Recipe along with Ragi Tawa Paratha - Healthy Vitamin Rich & Diabetic Friendly Paratha and Spinach Paneer Kofta Curry Recipe or Aromatic Vegetable Pulao Recipe for a simple weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Dill_and_Cucumber_Raita_Recipe-9_1600.jpg, 8
Ingredients: cumin powder (jeera),coriander (dhania) leaves,jaggery,curry leaves,onion,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil,salt,dry red chillies,peanuts (moongphali),mint leaves (pudina),tamarind water,mustard seeds,coconut,red chilli powder,methi seeds (fenugreek seeds),tindora (dondakaya kovakkai) ted keeping the base intact,lemon,sesame seeds (til seeds),ginger garlic paste,coriander powder

Tindora Ka Salan Recipe, 2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 teaspoon Lemon juice,1 teaspoon Red Chilli powder,2 Green Chillies - slit,1 teaspoon Coriander Powder (Dhania),1 tablespoon Sesame seeds (Til seeds),1 tablespoon Ginger Garlic Paste,1 tablespoons Raw Peanuts (Moongphali),1 Onion - thinly sliced,1/2 teaspoon Cumin powder (Jeera),250 grams Tindora (Dondakaya/ Kovakkai) - slitted keeping the base intact,Salt - to taste,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,2 teaspoons Jaggery - powdered,1 tablespoon Sunflower Oil,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoon Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Mint Leaves (Pudina) - finely chopped,2 sprig Curry leaves,2 Dry Red Chillies,1/4 cup Tamarind Water, 30, North Indian Recipes, To begin making the Tindora Ka Salan Recipe, dry roast the peanuts, sesame and grated coconut till it turns golden and fragrant and grind it to a smooth paste using mixer grinder with little water and keep aside.Wash, and slit the tindoras into 4 keeping the base intact.Heat 2 teaspoons of oil in a heavy bottomed pan, add the slit tindoras and cook until they are cooked to 3/4th with occasionally stirring in between.
Keep aside.Heat the remaining oil in the pan, add the mustard seeds and let it splutter.Now, add the cumin seeds, red chillies, fenugreek seeds and saute for a minute.Add the sliced onions and saute till they turn brown.
Add in the ginger garlic paste and saute until the raw smell goes away.Add the turmeric, red chilli, cumin, coriander powder and green chilli, saute for a minute.Add the prepared masala and little water, and simmer for 2 minutes.Add the mint, coriander leaves, green chilli, partially fried tindoras and mix well.Now, add in the tamarind juice, jaggery, season with salt and simmer for 10 minutes.Once the tindoras are fully cooked, switch off the flame, add the lemon juice and let it rest for an hour before serving.Serve the Tindora Ka Salan Recipe along with Paneer Biryani, Vegetable Biryani or any other biryani of your choice at your next home party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Tindora_Ka_Salan_Recipe.jpg, 23
Ingredients: ginger,chana dal (bengal gram dal),mustard seeds,red chilli powder,cloves garlic,dry coconut (kopra),curry leaves,white urad dal (split),dry red chillies,onion,cumin seeds (jeera),basa fish fillet,turmeric powder,sesame seeds (til seeds),sunflower oil

Andhra Style Chepa Vepudu Recipe - Andhra Fish Fry Recipe, 1 Onion - sliced,1/2 teaspoon Turmeric powder (Haldi),4 Dry Red Chillies,1 inch Ginger - chopped,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 tablespoon Cumin seeds (Jeera),2 cloves Garlic - chopped,1 tablespoon Sesame seeds (Til seeds),2 Basa fish - fillet ,1 tablespoon Chana dal (Bengal Gram Dal),Sunflower Oil,1/4 cup Dry coconut (kopra),1 sprig Curry leaves,1 tablespoon White Urad Dal (Split), 40, Andhra, To begin making the Andhra Style Chepa Vepudu Recipe, we will first dry roast the ingridients needed for the Karam Vepudu Masala.Heat a heavy bottomed pan.
One the pan is heated, add sesame seeeds, white urad dal, chana dal, cumin seeds, dry coconut and dry red chillies.Roast them well for about 10 minutes on a flat skillet and keep it aside to cool down.
Grind all of them in a mixer to a coarse mixture.Heat a kadai with oil, add mustard seeds and allow it to crackle for few seconds.
Add curry leaves and leave it splutter.Once it splutters, add ginger, garlic and cook them until they soften.
Add sliced onions and saute them till they become soft.Add chopped fish, red chilli powder, turmeric powder and salt, toss till the fish is cooked.
Let it cook for 1 to 2 minutes.Next, add ground karam Vepudu Masala and toss well till they are well coated.Sprinkle little water, cover it and cook for about 10 minutes on low heat.
Serve hot.Serve the Andhra Style Chepa Vepudu Recipe, along with Steamed Rice and Palak Pappu (Spinach Dal) for an everyday meal with your family.
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Ingredients: salt,coconut (use dry coconut you don'have access ),cloves cloves (laung),fennel seeds (saunf),virgin olive oil,cloves garlic,black peppercorns,oysters (use but case you get,dry red chillies,onion,coriander (dhania) seeds,tamarind,turmeric powder

Konkani Style Kalwanche Tonak Recipe - Oyster Curry, 1 Onion - sliced,1/2 cup Fresh coconut - grated (use dry coconut if you don't have access to fresh ),4 Dry Red Chillies,1/2 tablespoon Coriander (Dhania) Seeds,2 cloves Garlic,Salt - to taste,2 tablespoons Extra Virgin Olive Oil,1 teaspoon Fennel seeds (Saunf),30 grams Tamarind,5 Whole Black Peppercorns,1 teaspoon Turmeric powder (Haldi),5 cloves Cloves (Laung),330 grams Oysters - (use small ones but in case you get big ones, 35, Konkan, To begin making the Kalwanche Tonak recipe, heat a tablespoon of oil in a skillet and fry all the dry spices (red chillies, coriander seeds, peppercorns and cloves) except fennel seeds, for a minute or until nice aroma comes out.
Make sure that you do not burn the spices.Add onions and garlic fry on medium high heat till they change color and become light brown.
Adjust the heat to low.Add grated coconut and fry till coconut turns brown.Add fennel seeds and turmeric powder and fry for 1 more minute.Grind all the fried ingredients with tamarind ball and 1/2 cup water to smooth paste in a grinder.Wash the oysters for 3 to 4 times.
If you buy them big, then cut them into halves.Heat a heavy bottom vessel, add this paste into it, and on low heat, let it cook for about 5 minutes.After 5 minutes, add the oysters and a little water, mix and let it come to boil.Reduce the heat to low and simmer for 8-10 minutes.
Add salt and switch off the stove.Serve this delicious Kanvanche Tonak or Oyster Curry with hot steamed rice for a perfect Konkani lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Nadkarni/Kalwanche_Tonak__Oyster_Curry.jpg, 13
Ingredients: tomato,turmeric powder,salt,ginger,red chilli powder,cloves garlic,gms fenugreek,onion,oil,coriander powder,potatoes,cumin seeds,garam masala powder

Potato Fenugreek Leaves Stir Fry (Recipe in Hindi),  oil - as per use, 250 gms fenugreek - wash and chop, 2 cloves garlic - grated, 1 teaspoon Garam masala powder, 1 teaspoon cumin seeds, 1 onion - thinly sliced, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, 1 tomato - puree, salt - as per taste, red chili powder - as per taste, 1 inch ginger - grated,3 Potatoes - boiled, 50, North Indian Recipes, To make Aloo Methi Sabzi, first boil the potatoes in a pressure cooker till they come to the city.
First heat the oil in a pan.
Add cumin and chopped potatoes to it.
Add some tamak and turmeric powder.
Mix and cook until the potatoes turn light brown.
Now add turmeric powder, garam masala powder, coriander powder and tomatoes.
Cook for 2 minutes, keep the pan aside.
Now heat oil in a small pan.
Add onion and ginger to it.
Cook onions until slightly soft and light brown.
After the onion becomes soft, add fenugreek to it and cook till it becomes soft.
After fenugreek becomes soft, mix this mixture in potato.
Now put the potato pan on the gas again and let it cook for the next 2 minutes.
Turn off the gas after 2 minutes and serve.
Serve the Aloo Methi vegetable along with Garlic Dal and Tawa Paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Aloo_Methi_Sabzi_Punjabi_Recipe_Potato_Fenugreek_Leaves-2-2.jpg, 13
Ingredients: salt,wheat flour,soy granules,ghee,ajwain (carom seeds),green peas (matar),water,red chilli powder,ginger garlic paste,sugar,onion,cumin seeds (jeera),coriander powder,flour (maida),turmeric powder,green chillies,garam masala powder,sunflower oil

Soya Granule Samosa Recipe - Perfect Evening Snack, 1 teaspoon Sugar,1 cup All Purpose Flour (Maida),Water - as required,Sunflower Oil - for deep frying,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,2 Green Chillies - finely chopped,1 tablespoon Sunflower Oil,2 tablespoons Ghee,1 cup Whole Wheat Flour,1 tablespoon Ginger Garlic Paste,1/4 cup Green peas (Matar) - steamed,1/2 cup Soy granules,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Salt, 90, North Indian Recipes, To begin with Soya Granule Samosa, add maida, wheat flour, salt, ghee and ajwain in a bowl.
Mix all the ingredients until it resembles bread crumbs.Add water little at a time and knead the flour into a stiff dough.
Cover it with damp cloth and let it rest for about 30 minutes.The next step is to prepare the filling for the Soy Granule Samosa Recipe.
Bring 2 cups of water to boil and add 1 teaspoon salt and soya granules into hot water.
Let the soy granules submerge fully and rest in hot water for about 12 to 15 minutes.Once soaked and soft, drain the water and keep the soya granules aside.
If using fresh green peas, blanch them until they get cooked.
Drain and keep aside.Heat a tablespoon of oil in a pan.
Add cumin seeds and wait till they splutter.
Add finely chopped onions and green chilies and cook till onions turn soft.Add ginger garlic paste and cook till the raw smell of the paste goes off.Add cumin powder, turmeric powder, red chili powder, coriander powder and salt, mix well cook for about 15 seconds.Add soya granules and green peas, mix well, simmer and let it cook for 10 minutes in its own juices.Turn off the heat and let the filling cool down completely.Now, knead the dough once again and divide into 6 equal portions.
Take a portion, and roll out a portion of dough into 6 to 7 inch diameter circle.
Using a sharp knife, cut the circle into 2.Take a portion of the samosa dough, join the edges to make a cone.
Add a 1 or 2 tablespoons of the soya granule samosa filling in the centre.
Apply water on the edges to seal the samosa cone.
Seal the edges tight and repeat the same process with the remaining dough and make the samosas.Heat oil in a deep fry pan for frying.
Once oil turns hot, reduce the flame to medium and drop 2 to 3 samosas at a time and fry until golden brown on all the sides.
Drain on absorbent paper.Give this delicious and crispy Soya Granule Samosa a try for an evening snack and serve it along with Lehsun Pudina Chutney and  Gulkand Chai as an appetizer for Indian Dinner Parties.You can also make this Soya Granule Samosa for the festival of Holi or even Diwali when you have friends and family over for dinner or a chai party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Soya_Granule_Samosa.jpg, 18