24 English
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Code/Food
Serving Size
Ingredients
1-7
Flat Bread Roll
4 pieces
White or brown bread - 5-6 slices, potatoes -
2 medium sized, dry pomegranate seeds or dry
mango powder - ½ tsp., Crushed black pepper -
½ tsp. or black pepper powder - ¼ tsp., red chili
powder - ¼ tsp., green chili - 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 the
START/+30s
button. When beep, turn the side
and press the
START/+30s
button. Serve the bread rolls with
tomato sauce or green chutney.
Code/Food
Serving Size
Ingredients
1-5
Mix Veg
Pakora
12 pieces
Chickpea flour - 1 cup, salt - 1 tsp., turmeric -
¼ tsp., ground cumin - ½ tsp., green chili powder
- ¼ tsp., potato - 1 pc., onion - 1 pc., 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/+30s
button. When beep, turn the side and press the
START/+30s
button.
1-6
Aloo Bonda
Flip Overs
6 pieces
Potatoes - 2 Large Boiled, Mashed Aloo, Green
Chilies – 1-2 chopped, Coriander leaves -
1 tbsp. (finely chopped), flour - 1 cup, Salt to
taste. Red chili 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 the
START/+30s
button. When beep, turn the side and press the
START/+30s
button. Serve aloo bonda hot with chutney.
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