Chicken Pakora

INGREDIENTS: Chicken (60%), Gram Flour (15%), Water, Chilli Powder, Garam Masala, Madras Curry Powder (Mustard), Ginger & Garlic Paste, Salt, Rapeseed Oil (contains anti foaming agent), Ajwain (Carom seeds).

Madras Curry Powder contains: Coriander, Cumin, Turmeric, Lentil, Chilli, Mustard, Black Pepper, Bay Leaves, Cloves, Cassia, Fenugreek, Garlic, Salt, Fennel.
Garam Masala contains: Coriander, Cinnamon, Cloves, Cumin, Fennel, Black Pepper, Nutmeg, Ginger, Star Anise, Bayleaves, Green Cardamom, Sunflower oil.

PAKORA DIP 50g
INGREDIENTS: Onions (55%), Mango Chutney (10%) (Mango, Sugar, Vinegar, Garlic, Chilli, Acetic acid), Tomato Puree (10%), Mixed Peppers, Chilli Powder, Garam Masala, Salt, Water.

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

PAKORA REHEATING INSTRUCTIONS:

These instructions are a guide - your appliance power may vary
Please adjust cooking times accordingly - if overheated, your dish may dry out.
For the best results, reheat Pakoras in the oven from frozen.

OVEN:
1. Preheat oven: Fan 170°C / Electric 190°C / Gas MK5.
2. Remove sleeve, film and Pakora Sauce tub, and place the Pakoras on a baking tray in the centre of the oven for 12-15 minutes
3. After 10 minutes, remove from the oven, turn the Pakoras over, and then return to the oven for the remaining cooking time.
4. Allow to stand for 2 minutes. Ensure the food is piping hot.

AIR FRYER
Dishes are suitable for reheating in Air fryer as per your appliance guidelines

PAKORA DIP 30g INSTRUCTIONS: Defrost and serve alongside Pakoras.