English
31
O
v
en use
Code/Food
Serving Size
Ingredients
1-5
Mix Veg.
Pakora
12 pieces
1 cup chickpea flour, 1 tsp salt, ¼ tsp turmeric, ½ tsp ground
cumin, ¼ tsp green chilli, 1 potato, 1 onions, 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 and press start.
1-6
Aloo Bonda
Flip Overs
6 pieces
2 Large Boiled, Mashed Aloo (Potatoes), 1-2 Green Chilies
(chopped), 1 tbsp Coriander leaves (finely chopped), 1 cup gram
flour, Salt to taste. Red chilli powder to taste, ¼th tsp Garam
Masala powder, ¼th tsp turmeric powder, 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 and press start. Serve aloo bonda hot with chutney.
1-7
Flat Bread Roll
4 pieces
5-6 slices of white bread or brown bread, 2 medium sized
potatoes, ½ tsp dry pomegranate seeds or ½ tsp dry mango
powder, ½ tsp crushed black pepper or ¼ tsp black pepper
powder, ¼ tsp red chilli powder, 1 green chilli, chopped, ¼ tsp
garam masala powder, ¼ tsp cumin powder, ½ tsp chaat
masala, 2 to 3 tsp chopped coriander leaves, 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
and press start. Serve the bread rolls with tomato sauce or green chutney.
MC32J7055VB_TL_DE68-04319P-00_EN_150430-1.indd 31
2015-04-30 �� 2:20:50
