Owner's Manual

Indian Roti Basket
69
Category
Weight Limit Utensil Instructions
1-8 KEEMA
2 Pcs
Multi cook Tawa
For Dough
NAAN
&
Low Rack
#
Refined flour (maida) 225 g
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
Minced Keema (Boiled) 100 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.
1-9
KULCHE
2 Pcs
Multi cook Tawa
For Dough
&
#
Maida 1 cup
Low Rack
Salt A pinch
Fresh cream 2 tbsp
Lukewarm water 50 ml
Sugar 1 tbsp
Dry yeast 1 tsp
Oil ½ tsp
Kalonji (onion seeds) As required
Coriander leaves As required
Method :
1. In a cup/bowl take 50 ml lukewarm water & add sugar. Stir well. Add dry yeast & stir again to dissolve. Keep aside for at least
5-7 minutes.
2. In a bowl take maida, salt & fresh cream. Mix well with hands. Add the yeast water & knead a firm dough. Pour ½ tsp oil &
knead again.
3. Divide the dough into 4 equal portions (approx. 60 gm each). Make balls & apply butter on top & sprinkle kalonji (onion seeds)
& fresh coriander leaves on top. Press with fingers & dust with maida & roll out each ball into a diameter of 5". Keep the rolled
dough on dusted multi cook tawa. Keep them covered in dark & warm place for at least 30 minutes.
4. Select category & press start (Pre-heat mode).
5. When beeps, keep tawa with rolled doughs & press start.
6. Apply butter on top of kulchas or roast them a little & serve them hot with chhole.
1-10 MISSI ROTI
2 Pcs
Multi cook Tawa
For Dough
&
#
Wheat flour 1½ cups
Low Rack
Besan 1½ cups
Oil 4 Tbsp
Kasuri methi, Red Chilli powder , Salt
As per taste
Water (for dough kneading) 50 ml
Curd ½ cup
Method :
1. In a bowl add all the ingredients of the dough & knead it by rubbing in the oil in the flour & slowly adding water to make a soft
dough.
2. Divide the dough into, 11 equal portions (each approx 50g) grease the surface on which roti will be rolled with little oil. Take
the dough & roll out the roti to 5 diameter.
3. Keep the tawa on low rack & put few drops of oil & spread. Select category & keep the tawa & low rack inside the microwave &
press start (Pre-heat mode).
4. When beeps, keep the rolled out missi roties on the tawa & press start.
5. When beeps, add ¼ tsp oil on the roties & turn over. Press start. Wrap in foil & store.
# Refer Page 128, fig 1