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Code/Food
Serving Size
5
12 pieces
Chickpea flour - 1 cup, Salt - 1 tsp., Turmeric -
1/4 tsp., Ground cumin - 1/2 tsp., Green chilli
Mix Veg.
- 1/4 tsp., Potato, 1 ea., Onion– 1 ea., olive oil
Pakora
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 Low rack and press the start button.
When beeps, turn the side and press start.
6
6 pieces
Large Boiled Mashed Potatoes- 2 ea., Green
Chillies (chopped)-1 ~ 2 ea., Coriander leaves
Aloo Bonda
(finely chopped)-1tbsp., Gram flour - 1cup, Salt
Flip Overs
to taste. Red chilli powder to taste, Garam Masala
powder - 1/4 tsp., Turmeric powder - 1/4tsp.,
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 Low rack and press start. When beeps,
turn the side and press start. Serve aloo bonda hot with chutney.
CE77JD-QH_TL_DE68-04168E-00_EN.indd 21
Ingredients
Code/Food
7
Flat Bread
Roll
English - 21
Serving Size
Ingredients
4 pieces
White bread or brown bread - 5-6 slices,
Medium sized potatoes - 2 ea.,
Dry pomegranate seeds ordry mango powder
- 1/2 tsp., Crushed blackpepper - 1/2 tsp. or
Black pepper powder - 1/4 tsp., Red chilli
powder-1/4 tsp., Green chilli(chopped) - 1 ea.,
Garam masala powder– 1/4 tsp.,
Cumin powder - 1/4 tsp., Chaatmasala - 1/2
tsp., Chopped corianderleaves - 2 ~ 3 tsp., 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 Low rack and press start.
When beeps, turn the side and press start. Serve the bread rolls
with tomato sauce or green chutney.
(continued)
2016-08-24 오전 9:33:01
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