Owner's Manual

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Indian Roti Basket

1-2 ALOO

2 Pcs

Multi cook Tawa

For Dough

NAAN

Refined flour (maida) 225 g

Low Rack

Curd 4 tbsp

Milk 100 ml

Butter 1 tbsp

Salt 1/8 tsp

Castor Sugar 1 tsp

Baking powder ½ tsp

Butter (melted) 1 tsp

Soda-bi-carb ¼ tsp

Onion seeds 1 tsp

For filling

Mashed Aloo 150 g

Chopped onions 1 no. (medium)

Chopped green chilli 2 nos.

Coriander leaves (Chopped) A few sprigs

Red Chilli powder, salt, garam As per taste

masala, anardana powder

Method :

1. In a bowl add all the ingredients mentioned for filling & mix well & prepare the stuffing for naan.

2. In another bowl sieve the flour, salt, sugar & baking powder. Rub in butter. Mix curd & soda-bi carb & add to the dough. Mix

well & knead & soft dough adding the milk & water (if required). Add melted butter & again knead the dough. Keep the dough

covered in a warm place of about 1-2 hours to ferment properly.

3. Keep the tawa on low rack. Keep inside the microwave. Select category & press start (Pre-heat mode).

4. Divide the dough into 10-11 equal portions (approx 40 gm each) Roll out a portion & put 2 tbsp stuffing & fold

from all sides & again make a ball. Roll out again to an oblong shape. Brush the top with melted butter & sprinkle onion seeds.

5. When beeps, keep 2 rolled out naans on tawa & press start.

6. When beeps turn again and press start. Make all other naans following the same procedure.

Serve hot with gravy/curry of your choice.

Note: Grease the surface with little oil to prevent the naan from sticking to the surface while rolling.

1-3 PANEER