Mixed Vegetable Pakora – Vegan & Gluten Free

We use a selection of Scottish vegetables – Onions, Peas, Beans and Carrots – to make our popular Vegetable Pakoras. Crispy and delicious, especially when dipped in our Pakora Dip (provided).

£2.95

In stock

Strength: Medium

Seasonal Scottish vegetables, onions & crushed coriander seeds with garam masala spice in crispy gram (chickpea) flour batter. 30g Pakora Dip included.

 

Ingredients: Gram Flour (20%), Onions (16%), Carrot (12%), Peas (12%), Beans (8%), Chilli Powder, Garam Masala Powder, Madras Curry Powder, Turmeric Powder, Salt, Ginger and Garlic Paste, Water, Rapeseed Oil, Ajwain, Cumin Seeds, Mustard Seeds, Coriander Seeds, Water.

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 20 minutes (after 10 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 4 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 250g    Dip 30g
Energy KJ/KCal 1298/312 3245/780 81/19.2
Fat 18.9g 47.25g 0.12g
Saturates 2.7g 6.75g 0.03g
Carbohydrate 29.3g 73.25g 4.5g
Of which sugars 3.3g 8.25g 3.51g
Protein 9.8g 24.5g 0.21g
Salt 1.0g 2.5g 0.13g

Try our Rice and Nans

Vegetarian and Vegan

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