Kohinoor Punjabi Samosa

Ingredients

Potato, Refined Wheat Flour, Green Peas, Edible Vegetable Oil, Sunflower Oil, Salt, Ginger Paste, Green Chili, Green Coriander, Coriander Powder, Black Salt, Rock Salt, Mint Leaves, Carom Seeds, Dry Mango Powder, Pomegranate Seeds, Dry Ginger, Nutmeg, Asafoetida, Cassia Leaf, Black Cardamom, Star Anise, Fennel Seeds, Cumin Seeds, Caraway, Cumin Seeds, Crushed Coriander Seeds, Fennel Seeds, Red Chilli Powder, Turmeric Powder, Black Pepper Powder, Cinnamon Powder, Clove Powder

Green Chutney:

Green Coriander Leaves (40%), Water, Sugar, Rock Salt, Roasted Bengal Gram, Edible Vegetable Oil (Sunflower Oil), Green Chilli, Ginger, Salt, Chat Masala, Lemon Juice.

Khatti Meethi Chutney:

Dry Mango Slice, Water, Sugar, Red Chilli Powder, Salt, Black Salt, Dry Ginger, Cinnamon Powder, Black Pepper Powder.

Microwave

• Heat oil on a medium flame.
• Carefully place thawed samosas into the preheated oil (around 180°C / 350°F) and fry until they turn evenly golden brown.
• Remove excess oil before serving.
• Enjoy with chutney.

Deep Fry

• Take oil in a deep frying pan to allow it to heat on medium flame.
• Add the samosa carefully into the preheated oil.
• Deep fry for 2-4 minutes or until golden brown.
• Drain excess oil and serve with chutney.

Bake

• Preheat the oven to 180°C / 350°F.
• Arrange the samosas on a tray and bake for 15 to 18 minutes, or until they become crisp and heated through.

Note: Heating time may vary depending on oven settings and may need slight adjustment.

Green Chutney & Khatti Meethi Chutney:

Direction for Use: Before use, place the chutney in warm water until it softens. Cut open the pouch or transfer into a bowl. Serve along with hot samosas.