Table of Contents
Advertisement
Serving
Code/Food
Size
1-5
12 pieces Chickpea flour - 1 cup, Salt - 1 tsp, Turmeric
Mix Veg.
- ¼ tsp, Ground cumin - ½ tsp, Green chilli -
Pakora
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.
1-6
6 pieces
Mashed aloo (potatoes) - 2 (large boiled),
Aloo Bonda
Green chilies (chopped) - 1 ~ 2, Coriander leaves
Flip Overs
(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.
Ingredients
English - 16
Serving
Code/Food
Size
1-7
4 pieces
White bread or brown bread - 5 ~ 6 slices,
Flat Bread
Potatoes - 2 (medium size), Dry pomegranate
Roll
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.
Ingredients
Advertisement
Table of Contents
