Kohinoor Punjabi Samosa

Ingredients

Potato, Refined Wheat Flour (Maida), Green Peas, Edible Vegetable Oil (Sunflower Oil), Salt, Ginger Paste, Green Chilli, Fresh 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 Seeds, Crushed Coriander Seeds, Red Chilli Powder, Turmeric Powder, Black Pepper Powder, Cinnamon Powder, and Clove Powder.

Green Chutney:

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

Khatti Meethi Chutney:

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

Deep Fry

• Heat sufficient oil in a deep pan over a medium heat to approximately 180°C (350°F).
• Carefully add the thawed samosas to the hot oil.
• Deep fry for 2–4 minutes, or until evenly golden brown and crisp.
• Remove and drain on absorbent kitchen paper before serving.
• Serve hot with the included chutneys.

Oven

• Preheat the oven to 180°C (350°F).
• Arrange the samosas in a single layer on a baking tray.
• Bake for 15–18 minutes, or until crisp, golden brown, and thoroughly heated.
• Serve hot with the included chutneys.

Note: Cooking times may vary depending on your appliance. These instructions are provided as a guide.

Green Chutney & Khatti Meethi Chutney

Direction for Use

1. Place the unopened chutney sachets in warm water until the contents soften.
2. Open the sachets and transfer the chutneys to separate serving bowls, if desired.
3. Serve alongside hot Punjabi Samosas.