English - 57
04
O
VEN USE
Code/Food
Serving
Size
Ingredients
5
Mix Veg.
Pakora
12 pieces Chickpea flour - 1 cup, Salt - 1 tsp., Turmeric - ¼ tsp.,
Ground cumin - ½ tsp., Green chilli - ¼ tsp., Potato -
1, Onion - 1, Olive oil
Instructions
Mix the chickpea flour with the salt, green chillies and the spices.
Stirring with a whisk, add 200 ml (1 cup) of water. Finely chop the
Potatoes and onions. Add them to the water-chickpea batter. Brush
a little oil on the crusty plate. Put one-one tbsp of batter on the
crusty plate and brush them with cooking oil. Put the crusty plate on
high rack and press the start button. When beep, turn the side over
and press start button.
6
Aloo Bonda
Flip Overs
6 Pieces
Mashed aloo (potatoes) - 2 (large boiled), Green chilies
(chopped) - 1~2, Coriander leaves (finely chopped)
- 1 tbsp., Gram flour - 1 cup, Salt to taste, Red chilli
powder to taste, Garam masala powder - ¼ tsp.,
Turmeric powder - ¼ tsp., Oil for brushing
Instructions
Add salt, chili powder, garam masala, coriander, and green chilies
to the mashed aloo (potatoes) and mix well. In a bowl take a cup of
gram flour; add turmeric powder, little salt and chili powder to it. Add
little water bit by bit and mixing with hand make a batter (neither too
thick nor too loses). Make small balls of aloo (potato) mixture and
flatten them to make turnovers. Brush little oil on the crusty plate.
Dip each ball in the batter and keep it on the crusty plate and brush
it with oil. Put the crusty plate on high rack and press start. When
beep, turn the side over and press start button. Serve aloo bonda
hot with chutney.
Code/Food
Serving
Size
Ingredients
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.
(continued)
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