18 English
O
v
en use
Oven use
Code/Food Serving Size
Ingredients
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.
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.
MC32A7035CT_TL_DE68-04334U-00_EN.indd 18
MC32A7035CT_TL_DE68-04334U-00_EN.indd 18
30/9/2021 1:56:04 PM
30/9/2021 1:56:04 PM
