Samsung MC28H5145 Series Owner's Instructions & Cooking Manual page 17

Serving
Code/Food
Size
1-8 10 pieces Paneer - 150 g (10 square pieces), Gram/ besan flour
- 1 cup, Red chilly powder - 1 tsp., Mango powder
Paneer
- ½ tsp., Roasted cumin powder - ½ tsp., Garam
Pakora
masala powder - ½ tsp., Oil to brush, Salt to taste
Instructions
Cut paneer into thick medium sized square shaped pieces. Sprinkle
salt , red chilli and cumin powder over the paneer pieces and mix
well. In a bowl, mix, gram flour, red chilli powder, mango powder,
roasted cumin powder, garam masala powder and salt. Add little
water and beat the mixture to form a thick & smooth batter. Brush
little oil on the crusty plate. Dip the paneer pieces, into the batter
and keep on the crusty plate. Brush all sides of paneer pieces 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 paneer
pakora with tomato sauce or green chutney.
1-9 6 pieces Besan/chickpea flour - 1 ½ cup, Chilli powder -
½ tsp., Turmeric powder - ½ tsp., Garam masala
Mirchi Pakora
powder - ¼ tsp., a pinch of asafoetida mango
(Amchoor) powder, Salt as required, Water, Green
chilies - 6, oil, Rice flour - 1 tbsp.
For the filling:
Boiled potato - 1 (medium), Salt, Red chilli powder,
Chaat masala
Instructions
Add all the dry ingredients to the batter. Add little water so as to
form a thick batter. Give 1 vertical slits on the green chillies and
deseed them. in a small bowl mash boiled potato and add dry
spices. Fill the chillies with potato filling. Brush, little oil on the crusty
plate .Dip them in the batter. Evenly coat the mirch (chillies) with
batter. Put the mirchi pakora on the crusty plate and brush them
with oil. Put the crusty plate on high rack and press the start button.
When beep, turn the side over and press start button.
Ingredients
English - 17
Serving
Code/Food
Size
1-10 6 pieces Boiled, peeled and mashed potatoes - 2, Boiled
and coarsely crushed green peas - ¼ cup, Finely,
Aloo Tikki
chopped coriander (dhania) - ⅓ tbsp., Chaat masala
- ⅓ tsp., Chilli powder - ⅛ tsp., Lemon juice - ½ tsp.,
Salt to taste, Olive oil
Combine all the ingredients in a bowl (except green peas) and
mix well. Divide the mixture into 6 equal portions and shape each
portion into a round. Fill the crushed green peas in the potato ball
and make it flat. Brush little oil on the crusty plate. Keep the tikki on
the crusty plate and brush both sides with olive oil. Put crusty plate
on high rack and press start button. When beep, turn the side over
and press start button.
Ingredients