anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,red bell pepper (capsicum),penne pasta,red chilli powder,cloves garlic,virgin olive oil,water,mozzarella cheese,sugar,stalks parsley leaves,green bell pepper (capsicum),dried oregano

Baked Penne Pasta With Roasted Peppers In Marinara Sauce Recipe, 1/2 teaspoon Sugar - optional,Salt - as required,Water - as required,1/4 cup Mozzarella cheese,1/4 teaspoon Dried oregano,4 cloves Garlic - finely chopped,1 Green Bell Pepper (Capsicum) - cut into chunks,2 Stalks Parsley leaves - chopped,2 tablespoons Extra Virgin Olive Oil,5 Tomatoes,1 Red Bell pepper (Capsicum) - cut into chunks,300 grams Penne pasta,1/2 teaspoon Red Chilli powder, 35, Italian Recipes, To begin making the Baked Penne Pasta With Roasted Peppers In Marinara Sauce,To cook the PastaAdd 500 ml water to a deep bottomed saucepan and bring it to boil.
Add pasta and salt to the water and cook the pasta until Al dente.
This will take about 10-12 minutes.
Drain the pasta in a colander and reserve some pasta water to add in the end.Wash the cooked pasta in running water and drizzle some olive oil and toss well and keep it aside.
To Make the Baked Penne Pasta With Roasted Peppers In Marinara SauceBring water to boil in a saucepan.
Wash the tomatoes, make slits on it, add tomatoes to the boiling water and blanch them for about 5 minutes.
After 5 minutes, cool the tomatoes, peel the skin and blend it to a puree in a blender.
Keep it aside.
Preheat the oven to 180 degree celsius to 10 minutes and keep it ready.
Now add olive oil in a wide pan, add garlic and saute until it softens.
Add bell peppers and sprinkle with a teaspoon of salt and roast the bell peppers until is soft and tender.
Pour in the tomato sauce and sprinkle oregano and cook on medium heat for a while.
Make sure that you do not burn them.After a minute, add chilly powder, sugar and salt, give it a stir.
Cook the sauce for at least 10 minutes and then add the drained pasta water if you feel the sauce has thickened.
After 2 minutes, add the cooked pasta and mix everything well.
Transfer the Baked Penne Pasta With Roasted Peppers In Marinara Sauce into a baked ceramic pan and sprinkle mozzarella cheese on top and bake until the cheese melts.
Serve Baked Penne Pasta With Roasted Peppers In Marinara Sauce with Pizza Margherita for a delicious weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/June-07/Baked_Pasta_With_Roasted_Peppers_In_Marinara_Sauce_Recipe_-1.jpg, 13
Ingredients: salt,ginger,eggs,cloves garlic,parsley,sugar,lemon,wheat bread crumbs,sunflower oil enough,parmesan cheese,flour (maida),artichokes tinned artichokes

Fried Artichokes Recipe Flavored With Lemon & Ginger, 1/8 cup All Purpose Flour (Maida),1/4 teaspoon Lemon zest,1 Whole Egg,Salt - as needed,1 pinch Sugar,2 tablespoons Parmesan cheese - grated,1 teaspoon Ginger - grated,1 clove Garlic - minced,2 Artichokes - or 2 cups tinned artichokes,Sunflower Oil - enough for deep frying,1/8 cup Whole Wheat Bread crumbs,1 Parsley leaves - small bunch, 30, Continental, To begin making Fried Artichokes Flavored With Lemon & Ginger, in a medium bowl whisk in egg, garlic, ginger, sugar, salt, lemon zest, parsley until creamy.In another small bowl, stir in salt, all purpose flour, breadcrumbs and parmesan cheese together.Squeeze the artichoke heart quarters and remove the excess moisture.Dip the artichoke heart into the egg mixture and dip them in the flour mixture so the artichokes get coated well with the flour mixture.Heat the oil in a wok on medium heat.Once the oil is heated well, add the batter dipped artichokes in batches into the hot oil and deep fry until golden brown and crisp.
Proceed the same way with the remaining artichokes and serve warm.Serve the Fried Artichokes Flavored With Lemon & Ginger as an appetizer along with tzatziki yogurt dip., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Appetizers/Fried_Artichokes_Recipe-1.jpg, 12
Ingredients: sugar,rice flour,milk,sunflower oil

Utanki Recipe - Crispy Rice Crepes, Sunflower Oil - for deep frying,1-1/2 cups Milk,4 cups Rice flour,1-1/2 cups Sugar, 280, Oriya Recipes, To prepare Utanki (Crispy Rice Crepes Recipe) get ready with all the ingredients required.
In a big bowl, add rice flour, sugar, milk- one after the other.Mix well until the sugar melts and ensure that lumps are not formed.
Keep this aside  for 4 hours to ferment.After 4 hours, grind this mixed paste in a mixer grinder for 20-30 minutes to form a much smoother batter.
Note that the batter should be medium and not too thick or thin in consistency.
 Once string like consistency is obtained of the batter, transfer it into a deep bowl.Heat oil in a pan over a medium flame.Once the oil is hot, dip your clean hand into the batter.
Drop the batter with your hand in swift circular motions 3 or 4 times such that the batters form strings on the hot oil and a crepe like form is formed on hot oil.Fry till the color of the crepe/utanki is golden brown and then remove the crepe on to a kitchen towel, with the help of a perforated ladle, draining the excess oil back into the deep frying pan.
Roll them up with the help of a rolling pin immediately, such that they harden in that shape when cooled.Utanki (Crispy Rice Crepes Recipe) can be stored away in an airtight box upto a week and munch during tea time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Abhinetri/Utanki_Crispy_Rice_Crepes-1.jpg, 4
Ingredients: tomato,salt,red bell pepper (capsicum),ginger,pav bhaji masala,coriander (dhania) leaves,sev,ghee,coriander (dhania) leaves,mozzarella cheese,cloves garlic,sweet chutney (date tamarind),onion,pav buns,potato (aloo),turmeric powder,green chutney (coriander mint),butter,garam masala powder

Masala Pav Recipe With Cheese, 2 teaspoon Coriander (Dhania) Leaves - finely Chopped,1 Onion - sliced,1/2 teaspoon Turmeric powder (Haldi),1/4 cup Red Bell pepper (Capsicum) - finely chopped,Coriander (Dhania) Leaves - few sprigs,1/4 cup Mozzarella cheese - shredded,Salt - to taste,1 Tomato - finely chopped,4 cloves Garlic - finely chopped,1/4 teaspoon Garam masala powder,2 tablespoons Green Chutney (Coriander & Mint),1 Onion - finely chopped,2 tablespoons Sweet Chutney (Date & Tamarind),1/4 cup Sev,1 teaspoon Pav bhaji masala,4 Pav buns,1 tablespoon Ghee,1 inch Ginger - finely chopped,3 Tablespoons Butter,2 Potatoes (Aloo) - boiled, 25, Maharashtrian Recipes, To begin making Masala Pav Recipe With Cheese, lets make the masala to stuff in the pav.
In a skillet/pav bhaji tawa, heat butter.
When it is hot, add ginger garlic paste, Saute for about a minute.
Then to it ,add onion ,tomato, bell pepper, continue to cook until the tomatoes and the capsicum becomes soft.To this add the mashed potatoes and mix well.
Then to the vegetable mixture, add turmeric powder, pav bhaji masala, garam masala, coriander leaves .Mix well and cook for yet another minute.
Turn off the flame.
Transfer bhaji masala to a bowl and set aside.
On another tawa/flat griddle, heat ghee.
Slit each pav into halves, horizontally and toast the pav buns on the tawa until it is golden and crisp on both sides.To assemble Masala Pav Recipe With Cheese, place the the bottom half of the toasted pav on a serving platter.Slather some Date and Tamarind Chutney  on the pav, next generously spread the masala that we have cooked, over the masala drizzle some Green Chutney Recipe , place slices onions, sprinkle chopped coriander leaves top with sev and cover with the top half of the pavs.
Sprinkle some cheese and melt this cheese in the microwave before you serve.
Serve Masala Pav Recipe With Cheese along with an evening Masala Chai Recipe or along with other street food recipes like Delhi Style Matar Chaat (Matra) Recipe or Kolhapuri Misal Pav Recipe for your next chaat party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/prasannahede/Cheesy_Masala_Pav_Recipe-5.jpg, 19
Ingredients: salt,green chilli,barley (seeds),mustard seeds,curd,white urad dal (split),sooji (semolina rava),enos fruit salt,chana dal (bengal gram dal),water needed,sunflower oil

Barley Rava Idli Recipe, 1 teaspoon White Urad Dal (Split),1 Green Chilli - finely chopped,1 teaspoon Enos fruit salt,Salt - to taste,1 teaspoon Mustard seeds,1/2 cup Curd (Dahi / Yogurt) - whisked,1/2 cup Barley (seeds),1 teaspoon Chana dal (Bengal Gram Dal),1/4 cup Water - or more if needed,1 teaspoon Sunflower Oil,1/2 cup Sooji (Semolina/ Rava), 400, South Indian Recipes, To begin making Barley Rava Idli recipe, washa n soak barley in water, overnight.Next day, drain the water completely and grind barley to a smooth paste adding a little water.
Once it is done, transfer it to a bowl and set aside.
Heat  oil in a tadka pan on medium flame and add mustard seeds, urad dal and chana dal.
Allow them to turn into a nice golden brown in colour, this will take 2-3 minutes Next, add the chopped chili and sauté it for 30 seconds.At this stage, add the semolina in the same pan and roast it for 3-4 minutes.
Turn  off the flame and allow it cool.
In a mixing bowl, combine the semolina mixture, barley paste and curd and give it a good mix.
Add 1/4 cup of water, salt and enos fruit salt, mixing it well and adjust the consistency of the Barley Rava Idli batter, to a thick dropping consistency.To steam the idlis, fill idli steamer with required level of water and preheat it.Grease idli plates with a little oil, and drop ladle full of Barley Rava Idli batter into each of the cavities.
Place the idli plates in the steamer, cover and steam for 10 minutes.
After 10 minutes, insert a toothpick, if it comes out clean, remove the idli plate and demould the idlis.
If not continue to steam for a few more minutes.
Serve this Barley Rava Idli Recipe along with Horsegram Sesame Chutney Recipe and Murungakkai Vendhaya Keerai Sambar Recipe for a completely healthy breakfast, which can also be served to diabetics.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Barley_Rava_Idli.jpg, 11
Ingredients: salt,mustard seeds,asafoetida (hing),mooli ke patte (radish greens),cloves garlic,sugar,cumin seeds (jeera),turmeric powder,mooli mullangi (radish),green chillies,yellow moong dal (split) water,sunflower oil

Mooli And Moong Dal Sabji Recipe, Salt - as required,2 Mooli/ Mullangi (Radish) - peeled and grated coarsely,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Mustard seeds,Mooli Ke Patte (Radish Greens) - chopped (handful),1 tablespoon Sunflower Oil,1/2 teaspoon Sugar - (optional),1/4 teaspoon Asafoetida (hing),4 Green Chillies - chopped,1/2 cup Yellow Moong Dal (Split) - soaked in warm water for 30 minutes,1/2 teaspoon Cumin seeds (Jeera),4 cloves Garlic - sliced (optional), 25, North Indian Recipes, To begin making the Mooli and Moong Dal Sabji Recipe, firstly heat oil in a heavy bottomed pan.Add the mustard seeds and once they splutter, add the cumin seeds.
Let it cook for 30 seconds.After 30 seconds, add garlic, asafoetida, turmeric powder, green chillies and saute for a few seconds.
Drain, add the moong dal and stir.Cook covered for 2-3 minutes till the dal is almost cooked.
Add a tablespoon of water if required.Add the radish and greens.
Add salt, sugar, stir and cook for 1-2 minutes till the radish softens a bit.
Do not overcook.
It is ready to be served.Serve Mooli And Moong Dal Sabji along with Gujarati Kadhi, Kachumber Salad and Phulka for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Mooli_and_Moong_dal_sabji.jpg, 12
Ingredients: salt,ghee,jaggery,black peppercorns,cloves garlic,curd,curry leaves,dry red chillies,coriander (dhania) seeds,lemon,methi seeds (fenugreek seeds),cumin seeds (jeera),tamarind paste,chicken breasts,turmeric powder,cloves (laung)

Mangalorean Chicken Ghee Roast Recipe, 1 tablespoon Lemon juice,1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic,2 teaspoon Coriander (Dhania) Seeds,1 tablespoon Tamarind Paste,Salt - to taste,1 teaspoon Cumin seeds (Jeera),3 tablespoons Ghee,6 Dry Red Chillies,1 Chicken breasts - cut into small pieces,2 Cloves (Laung),1 teaspoon Jaggery,1 teaspoon Methi Seeds (Fenugreek Seeds),3 tablespoon Curd (Dahi / Yogurt),1 sprig Curry leaves,1 teaspoon Whole Black Peppercorns, 105, Mangalorean, To begin making the Mangalorean Chicken Ghee Roast Recipe, wash and clean the chicken thoroughly and drain all the water.To Marinate the ChickenIn a mixing bowl, add curd, turmeric and lemon juice and mix well.
Add the washed chicken pieces in the curd mixture and marinate for at least 1 hour.
For the ghee roast masalaHeat a flat skillet and add dry red chilies, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns.
Roast them on low flame till the aroma of the spices wafts through the air.
Turn off the flame and allow to cool.
Once the spices are cool, add them to a mixer jar along with the garlic and tamarind paste along with a tablespoon of water into a smooth paste.
Keep it aside.
Heat a kadai with ghee, add curry leaves and allow it to crackle.
Now, lower the flame and add chicken that is marinated with curd into the kadai and cook until the chicken has become firm.
Add the ghee roast masala into the kadai and mix everything together until it combines.
Cook the chicken in the pan until the ghee separates out and reaches the surface.
Finally add in the jaggery, salt to taste and mix well.
Once the jaggery has melted, mix well and check for seasoning.
Switch off the heat and serve hot.Serve the Mangalorean Chicken Ghee Roast Recipe along with neer dosa, steamed rice and Palak Tovve or Palak Dal Recipe by the side to complete your Sunday meals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mangalorean_Chicken_Ghee_Roast_Recipe_.jpg, 16
Ingredients: salt,green beans (french beans),salt using unsalted butter,milk,water cold,basil leaves,black peppercorns,carrot,parsley leaves,eggs,tme leaves,dried oregano,green bell pepper (capsicum),flour (maida),cherry tomato,butter,ricotta cheese malai paneer

Vegetable Tartlets Recipe, 2 cups All Purpose Flour (Maida),3 tablespoons Water - cold at room temperature,2 teaspoons Whole Black Peppercorns - crushed,Salt - to taste,8 Green beans (French Beans) - chopped,1 cup Milk,1 Green Bell Pepper (Capsicum) - chopped,1 Carrot (Gajjar) - chopped,6 Cherry tomatoes - halved,2 teaspoons Dried oregano,1 teaspoon Salt - if using unsalted butter,3 tablespoons Ricotta Cheese - or malai paneer,2 sprig Parsley leaves - chopped,2 sprig Basil leaves,2 Whole Eggs,140 grams Butter - chilled cut into cubes,2 sprig Fresh Thyme leaves, 105, Continental, To begin making the Vegetable Tartlets first, For the crust, preheat the oven to 190 degree Celcius.To make the tartlet crust, Add Maida and butter in a mixing bowl or the bowl of a food processor.
Rub with your fingertips till the mixture resembles breadcrumbs (or pulse 2-3 times, if using the food processor).Add cold water as required, till the dough just comes together.
(Do not handle the dough too much, work quickly)Make a disk and wrap the dough in plastic film.
Keep refrigerated for 45 minutes or an hour.Grease 3 (4 inches) loose bottom, fluted tart pan.Cut the dough into 3 parts.
Keep the other 2 dough balls refrigerated till you work on the first one.Dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan.Carefully pick up the rolled out dough and place on the pan.Press the bottom and the sides evenly.
Scrape off the excess dough that comes out over the edge.Prick the bottom with a fork and refrigerate the crust for 10 minutes.Repeat these steps for the other 2 dough balls.Cut the baking paper slightly bigger than the tartlets.Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)Bake for 8-10 minutes.
Remove the baking paper and beans and bake the crust for 5-6 minutes, till it is dry.For the filling, heat the butter in a pan.
Add the onion and garlic.
Saute for a minute and then add the vegetables.
Roast the vegetables for 5-6 minutes (or till they just soften).Add herbs,salt,pepper and mustard powder and mix well.
Whisk the eggs in a separate bowl.
Add the milk and ricotta cheese into it.Add 2-3 spoonfuls of the roasted vegetables in the tartlets.Pour the egg-milk mixture on top of the vegetable is the tart.
Top with shredded cheese and place the cherry tomatoes on top.Bake for about 15-20 minutes or till the filling is set and the top turns brownCool on a wire rack.Invert a glass and place it on a flat surface.
Carefully place the tartlet over it.
The fluted edge drops down.Serve your Vegetable Tartlets with salad for your weekend dinner.
Serve Vegetable Tartlets on its own or along with some Summer Lettuce Salad and a glass of your favorite wine for a weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Vegetable_Tartlets.jpg, 17
Ingredients: salt,ginger,amchur (dry mango powder),bay leaf (tej patta),methi leaves (fenugreek leaves),red chilli powder,cloves garlic,onion,cumin seeds (jeera),cinnamon stick (dalchini),baby potatoes,coriander powder,turmeric powder,garam masala powder,sunflower oil

Lu Methi Vegetable Recipe - Own Fangrik Layaves Vegetable, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 inch Ginger - finely chopped,1 teaspoon Cumin seeds (Jeera),1 Bay leaf (tej patta) - torn,4 cloves Garlic - finely chopped,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,500 grams Baby Potatoes - boiled,2 cups Methi Leaves (Fenugreek Leaves) - washed and chopped,1/4 teaspoon Red Chilli powder,1 inch Cinnamon Stick (Dalchini) - broken,2 tablespoons Sunflower Oil,2 Onions - thinly sliced,1 teaspoon Amchur (Dry Mango Powder), 50, North Indian Recipes, To begin making the Aloo Methi Sabzi Recipe; we will first get the potatoes boiled till firm yet cooked.
I like to refrigerate the boiled potatoes for a couple of hours before roasting them in a pan.Making the Aloo Methi Sabzi is a three stage process.
first cooking the methi leaves and then roasting the potatoes along with spices and finally tossing methi and aloo together.Heat oil in a pan over medium heat; add the chopped methi leaves and saute until the methi leaves become soft and wilt down.
Sprinkle a little salt and keep aside.Next,  heat oil in a pan over medium heat; add the cumin seeds and allow it to crackle.
Add the onions, ginger and garlic and saute until the onions are soft and tender.
Add the boiled and peeled potatoes, bay leaves, cinnamon stick, turmeric powder, red chilli powder, amchur, coriander powder, garam masala powder and salt.Stir well to combine all the ingredient and turn the heat to low to roast the potatoes along with the spices for a good 10 minutes.After 10 minutes, once the potatoes have absorbed all the masala, add the cooked methi leaves and toss for less than a minute to combine to make the delicious tasting Aloo Methi Sabzi.Give it a taste and adjust the spices accordingly.
Once done, turn off the heat and transfer the Aloo Methi Sabzi to a serving bowl and serve hot.Serve the Aloo Methi Sabzi along with Tawa Paratha and Kadhi for a quick weeknight dinner with your family.
You can also serve Kachumber Salad with this meal to make it more filling and nutritious., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Aloo_Methi_Sabzi_recipe_17_1600.jpg, 15
Ingredients: mooli mullangi (radish) including greens,yellow moong dal (split),salt,coconut,jaggery,water,green chillies split verticy

Mulyachi Bhaji Recipe - Goan Style Mooli Ki Sabzi, Salt - to taste,1/2 cup Water,1/2 cup Fresh coconut - grated,15 grams Jaggery - adjustable,2 Green Chillies - split vertically,1/4 cup Yellow Moong Dal (Split),2 Mooli/ Mullangi (Radish) - including greens, 40, Maharashtrian Recipes, To begin making the Mulyachi Bhaji recipe, wash and chop radish and radish greens finely and keep aside.
Wash and soak the moong dal for half and hour.
Heat a saucepan and add radish, required salt and the washed moong dal.
Add required water, cover and cook on medium heat till dal and vegetable becomes soft.Once dal and vegetables becomes soft, add green chilies along with coconut and jaggery.Mix Mulyachi Bhaji  cover and simmer on low heat for about 10 minutes.
Remove from heat , transfer Mulyachi Bhaji into a serving bowl and serve it for lunch.Serve Mulyachi Bhaji along with Khandeshi Dal, Phulka and Palak Raita for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Mulyachi_Bhaji_Goan_Style_Radish_Vegetable_1600.jpg, 7
Ingredients: tomato,black salt,green chilli,potato (aloo),chaat masala powder,kabuli chana (white chickpeas),onion,lemon,black pepper powder,gram coriander (dhania) leaves

Spicy Chickpeas Aloo Salad Chaat Recipe, 2 teaspoon Lemon juice,1 Green Chilli - finely chopped,1/4 teaspoon Black pepper powder,1 Tomato - finely chopped,50 gram Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Chaat Masala Powder,1 Potato (Aloo) - boiled & cubed,1 Onion - finely chopped,1 Cup Kabuli Chana (White Chickpeas) - soaked overnight,1/2 teaspoon Black Salt (Kala Namak), 40, Indian, To prepare Spicy Chickpeas Aloo Salad Chaat Recipe, we need soak the chickpeas overnight and keep it ready.
In a pressure cooker, add the chana and water and pressure cook for 6 whistles on medium flame, reduce the flame and continue to cook for 15 more minutes.
Turn off the flame.
Allow the pressure to release naturally, drain the water and transfer the chana into a bowl and set aside.
In the same pressure cooker boil the Aloo for at least 3 whistle, once doen peel the skin off and cut them into cubes.
In a mixing bowl, combine the kala chana, onion, tomato, green chilli, aloo, black salt, pepper powder, chaat masala and lemon juice.
Garnish it with fresh coriander leaves and serve immediately.Serve Spicy Chickpeas Aloo Salad Chaat Recipe with Indian Style Beetroot Soup Recipe and Masala Cheese Bread Loaf Recipe With Garam Masala & Herbs for a hearty dinner.You can also serve this salad recipe with Masala Chai Recipe - Indian Spiced Tea or a Carrot Amla Pomegranate Juice Recipe during evening., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/April-18/Kabuli_Chana_Aloo_Salad_Recipe_Potato_Chickpea_Salad-1.jpg, 10
Ingredients: salt,cumin powder (jeera),ginger,bulgur wheat,cauliflower (gobi),red chilli powder,cloves garlic,carrot,flour (maida),potato (aloo),green chillies,instant oats (oatmeal),sunflower oil

Bulgur Wheat Potato Patty Recipe, 3/4 cup Instant Oats (Oatmeal),2 Carrots (Gajjar) - grated,1 tablespoon Cumin powder (Jeera),Sunflower Oil - for cooking,Salt - to taste,1 inch Ginger - grated,1 teaspoon Red Chilli powder,2 cloves Garlic - grated,1/2 cup Bulgur wheat - cooked,1/4 cup All Purpose Flour (Maida),1/2 cup Cauliflower (gobi) - grated,2 Green Chillies - chopped,4 Potatoes (Aloo) - boiled, 60, Continental, To begin making the Bulgur Wheat Potato Patty Recipe first, pre-cook the bulgur wheat by soaking 1 cup bulgur or broken wheat in 1 cup boiling hot water.
Keep this aside for 15-20 minutes and strain any extra water out before using it to make the patties.Next mash the boiled potatoes in a mixing bowl.Add all the other ingredients to it along with the soaked bulgur wheat, except the oil and flour and mix them together.Taste and check for seasoning and adjust the salt/spices if required for the patty.
Shape the Bulgur Wheat Potato Patty mixture into golf ball-sized portions and and then press lightly in the middle to form patties.Dust each patty lightly with flour on all sides and arrange them in a plate.
If you are prepping for a party, these can be refrigerated at this stage, until you are ready to fry them.In a wide pan, warm some oil and pan-fry these patties on medium heat for 8-10 minutes on each side, till they are golden.Serve the Bulgur Wheat Potato Patty with spicy Tea Time Snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Bulgur_Potato_Patties.jpg, 13