13. Turn the side & continue cooking. 8. Serve by dotting it with chilli garlic sauce.
14. Serve hot with green & tamarind chutney. Cooking time: 20 mins
Cooking time: 30 mins
Ingredients:
Ingredients:
lBrown bread - 6 slices (cut out in small
lCurd - 1 cup
rounds)
lWater - 1cup
lButter - 2tbsp
lGram flour - ¼ cup (besan)
For filling
lTurmeric powder -¾ tsp
lOil -1 tbsp
lChilli ginger paste - 1 tsp
lPotatoes - ½ cup (Boiled &mashed
lSalt to taste
coarsely)
For Tempering
lOnion - ½ cup (chopped)
lOil -1 tbsp
lCarrot- ½ cup (chopped)
lMustard seeds - 1 tsp
lCapsicum- ½ cup (chopped)
lGreen chillies - 2 (chopped)
lSoya sauce - ½ tsp
For Garnishing
lVinegar- 1tsp
lCoriander - ¼ cup (chopped)
lPepper -½ tsp
lFresh Coconut - 2 tbsp (grated)
lChilli powder-¼ tsp
Method:
lSalt to taste
1. Beat curd, water & gram flour to make a
Other Ingredients
smooth batter
lSesame seeds - 2tbsp
2. Place the mixture in a microwave safe
lChilli garlic tomato sauce - 1tbsp
bowl and set the Auto Cook Menu (Sn15).
Method:
Stir in between when the first 5 mins is
over (display will show 6.00 mins) take it
1. In a microwave safe dish add oil & onion for
out and add salt, turmeric powder, chilli
3 mins & vegetables except potatoes &
ginger paste.
sauce. Cook for 4 mins and stir in between.
3. Mix it nicely & continue cooking. Stir in
2. Add potatoes, soya sauce, vinegar, salt,
between.
pepper & chilli powder.
To Spread
3. Microwave high for 3 mins.
1. Spread it as a thin film on a thick
4. Apply butter on both sides of slices and
polythene sheet with the help of a flat
spread some potato mixture in a slight
bottom bowl.
heap on the round piece of each bread
and press.
2. Allow to cool & cut out 1”x 4” broad strips.
5. Sprinkle sesame seeds & press.
3. Roll the strips & arrange on the serving
dish.
6. Grease a baking tray.
For Tempering
7. Place gold coin on the tray. Set the Auto
cook menu (Sn14).
1. Put oil in a microwave safe dish. Add
14. Gold Coin (Sn14)
15. Khandvi (Sn15)
20
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