Chicken Pakora – Gluten Free – Medium

We take strips of Scottish Chicken breast, marinate them in our Garam Masala and dip them in a naturally gluten-free Chickpea flour batter before frying till crispy. Serve with our delicious Pakora dip (incuded).

£3.75

In stock

Strength: Medium

Tender pieces of Scottish Chicken breast, marinated with garam masala and fried in a crispy chickpea flour batter. 30g Pakora Dip included.

Ingredients: Chicken breast (40%), Gram (Chickpea) Flour (15%), Water, Chilli Powder, Garam Masala Powder, Bay Leaves, Star Anise, Salt, Ginger and Garlic paste, Rapeseed Oil, Cumin, Madras Curry Powder, Turmeric.

Pakora Dip 30g: Onions (55%), Mango Chutney (10%)  Tomato Ketchup (10%) Red Peppers, Mix Pickle, Tomato, Fresh Lime Juice, Chilli Powder, Garam Masala Powder, Fresh Mint, Fresh Coriander, Salt, Water.

Mango Chutney contains: Mango, Sugar, Vinegar

Tomato Ketchup contains: Tomato, Spirit Vinegar, Sugar, Salt, Spice, Herb Extract, (contains Celery)

Mix Pickle contains: Mango, Lime, Karamda, Carrot, Green Chilli, Rapeseed Oil, Salt, Acetic Acid, Spices, Fennel seed, Mustard Powder, Ajwain, Fenugreek, Cumin, Black Kalonji seeds.

Madras Curry Powder contains: Coriander, Turmeric, Chilli, Mustard, Peppers, Fenugreek, Garlic, Salt, Fennel.

Peeled Tomato contains: Tomato, Tomato Juice, Acidity regulator (Citric acid).

Garam Masala Powder contains Coriander, Cinnamon, Cloves, Cumin, Fennel, Black Pepper, Nutmeg.

Ginger and Garlic paste contains: Ginger, Garlic, Salt, Turmeric Powder, Rapeseed Oil.

Allergy Advice: For allergens, see ingredients in bold. Made in a kitchen that also handles Tree nuts, Peanuts, Sesame, Eggs, Milk, Fish, Crustacean Shellfish, Soy, Wheat, Celery and Gluten.

Cooking Instructions:
Best result oven cooked from frozen.

Oven: Preheat oven. Remove sleeve, film and sauce tub, place pakora on a baking tray in the centre of the oven. Fan 170c / Electric 190c / Gas 5 for 30 minutes (after 15 minutes of cooking, please remove from the oven, turn the pakora over, and then return to the oven for the remaining cooking time). Allow to stand for 2 minutes. Ensure the food is piping hot.

Microwave: Remove sauce tub, sleeve and pierce film three times, spaced out across the film, with a fork. Place on a microwaveable plate. Cook on full (850W) for 5 minutes, then turn the pakora over and remove the film completely and return to the microwave for a further 3 minutes. Allow to stand for 2 minutes. Ensure the food is piping hot. This is a guide only, cooking appliances may vary, please adjust accordingly.

Caution: Steam may be released when removing the film. Once defrosted consume within 24 hours. Do not refreeze. Storage: Keep frozen -18c.

Sleeve / Tray: Paper recycling.

Film:  Check local recycling.

Hand produced in Perth – Scotland by Chef Praveen Kumar & Team  at 1 Islay Place, Perth Food and Drink Park, Perth, PH1 3FU

www.praveenkumar.com

07855566649.

NUTRITION Per 100g Per 200g Dip 30g
Energy KJ/KCal 844/201 1688/402 81/19.2
Fat 7.7g 15.4g 0.12g
Saturates 1.2g 2.4g 0.03g
Carbohydrate 6.8g 13.6g 4.5g
Of which sugars 0.4g 0.8g 3.51g
Protein 27.1g 54.2g 0.21g
Salt 0.4g 0.8g 0.13g

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