English - 19
English - 18
Code/Food
Serving
Size
Ingredients
1-7
Flat Bread
Roll
4 pieces
White bread or brown bread - 5~6 slices,
Potatoes - 2 (medium size), Dry pomegranate
seeds - ½ tsp or dry mango powder - ½ tsp,
Crushed black pepper - ½ tsp or black pepper
powder ¼ tsp, Red chilli powder - ¼ tsp, Green
chilli - 1 (chopped), Garam masala powder
- ¼ tsp, Cumin powder - ¼ tsp, Chaat masala -
½ tsp, Coriander leaves - 2 to 3 tsp (chopped),
Salt as required, Oil for brushing
Instructions
Boil the potatoes. When they are still warm, peel and
mash them and keep aside. Add the pomegranate powder,
crushed black pepper, red chili powder, chopped green
chilies, coriander leaves, garam masala powder, cumin
powder and chaat masala powder and salt. Mix the whole
filling well. Make small to medium rolls of the filling
depending on the size of the bread and how many you
are going to use. Take a slice of bread and dampen it
with water, squeeze the water from the bread. Place the
filling in the center of the bread. Roll the bread and close
the edges so as to get an even outer cover and to cook
them evenly gently press them to make them flat. Make
all bread rolls this way and keep aside. Brush little oil on
the crusty plate. Now Keep the 4 bread rolls on the crusty
plate and brush all sides with olive oil. Put the crusty plate
on high rack and press start. When beep, turn the side over
and press start button. Serve the bread rolls with tomato
sauce or green chutney.
Code/Food
Serving
Size
Ingredients
1-8
Paneer
Pakora
10 pieces Paneer - 150 g (10 square pieces), Gram/ besan
flour - 1 cup, Red chilly powder - 1 tsp, Mango
powder - ½ tsp, Roasted cumin powder - ½ tsp,
Garam masala powder - ½ tsp, Oil to brush, Salt
to taste
Instructions
Cut paneer into thick medium sized square shaped pieces.
Sprinkle salt, red chilli and cumin powder over the paneer
pieces and mix well. In a bowl, mix, gram flour, red chilli
powder, mango powder, roasted cumin powder, garam
masala powder and salt. Add little water and beat the
mixture to form a thick & smooth batter. Brush little oil on
the crusty plate. Dip the paneer pieces, into the batter and
keep on the crusty plate. Brush all sides of paneer pieces
with olive oil. Put the crusty plate on high rack and press
start. When beep, turn the side over and press start button.
Serve the paneer pakora with tomato sauce or green
chutney.
Code/Food
Serving
Size
Ingredients
1-9
Mirchi
Pakora
6 pieces
Besan/chickpea flour - 1 ½ cup, Chilli powder -
½ tsp, Turmeric powder - ½ tsp, Garam masala
powder - ¼ tsp, a pinch of asafoetida mango
(Amchoor) powder, Salt as required, Water,
Green chilies - 6, oil, Rice flour - 1 tbsp.
For the filling:
Boiled potato - 1 (medium), Salt, Red chilli
powder, Chaat masala
Instructions
Add all the dry ingredients to the batter. Add little water
so as to form a thick batter. Give 1 vertical slits on the
green chillies and deseed them. in a small bowl mash
boiled potato and add dry spices. Fill the chillies with
potato filling. Brush, little oil on the crusty plate .Dip them
in the batter. Evenly coat the mirch (chillies) with batter.
Put the mirchi pakora on the crusty plate and brush them
with oil. Put the crusty plate on high rack and press the
start button. When beep, turn the side over and press start
button.
1-10
Aloo Tikki
6 pieces
Boiled, peeled and mashed potatoes - 2, Boiled
and coarsely crushed green peas - ¼ cup,
Finely, chopped coriander (dhania) - ⅓ tbsp,
Chaat masala - ⅓ tsp, Chilli powder - ⅛ tsp,
Lemon juice - ½ tsp, Salt to taste, Olive oil
Instructions
Combine all the ingredients in a bowl (except green peas)
and mix well. Divide the mixture into 6 equal portions and
shape each portion into a round. Fill the crushed green
peas in the potato ball and make it flat. Brush little oil on
the crusty plate. Keep the tikki on the crusty plate and
brush both sides with olive oil. Put crusty plate on high
rack and press start button. When beep, turn the side over
and press start button.
CE1041DSB2_TL_DE68-04429A-01_EN.indd 18
2016-02-22 �� 6:06:47
