Category
Weight Limit Utensil Instructions
Indian Roti Basket
37
1½ cups
1½ cups
4 Tbsp
As per taste
50 ml
½ cup
br4
Missi Roti
2 Pc
Multicook Tawa
&
#
Low rack
For Dough
Wheat flour
Besan
Oil
Kasuri methi, Red Chilli powder, Salt
Water (for dough kneading)
Curd
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 40g) grease the
surface on which roti will be rolled with little oil. Take the dough & roll out the
roti into 15 cm ovular length.
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.
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.
Method :
br5
Stuffed
Naan
2 Pc
Multicook Tawa
&
High Rack*
For Dough
Refined flour (maida)
Curd
Milk
Butter
Salt
Castor Sugar
Baking powder
Butter (melted)
Soda-bi-carb
Onion seeds
For filling
Grated Paneer
Chopped onions
Chopped green chilli
Coriander leaves (Chopped)
Red Chilli powder, salt, garam
masala, anardana powder
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.
4. Divide the dough into 10-11 equal portions (approx 35 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. Make all other naans following the same procedure. Serve hot with the
gravy/curry of your choice.
Note: Grease the surface with little oil to prevent the naan from sticking to
the surface while rolling.
Method :
225 g
4 tbsp
100 ml
1 tbsp
1/8 tsp
1 tsp
½ tsp
1 tsp
¼ tsp
1 tsp
150 g
1 no (medium)
2 nos.
A few sprigs
As per taste
*Refer pg 79, fig 2
#
Refer pg 79, fig 1
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