Filling: Green Peas (22%), Onion (20%), Potatoes (20%), Carrot (18%), Chana Dal, Water, Refined Sunflower Oil, Mixed Spices (Sesame), Sugar, Coriander, Salt, Green Chilli and Acid: Citric Acid.
Pastry: Refined Wheat Flour (65%), Water, Corn Starch, Salt, Refined Sunflower Oil, Emulsifier: Soy Lecithin & Sodium Stearoyl Lactylate & Mono and Diglycerides, Preservative: Calcium Propanoate.
Allergy Advice: For allergen information, see ingredients in Bold.
Cook straight from frozen.
Deep frying: Place the samosa in a deep fryer once the oil has reached 180°C. Cook for 4 to 5 minutes or until the samosa has turned a golden brown colour. Remove the samosa from the oil, draining any excess oil and leaving it on a plate to allow it to cool slightly.
Oven: Brush all sides of the samosa with oil. Place them on a non-stick oven tray into a preheated oven at 180°C. Cook for 15-18 minutes, turning the samosas over half way.
Air Fryer: Brush all sides of the samosa with oil. Place them into the air fryer and cook at 180°C for 18-20 minutes, turning the samosas over half way. Serve immediately.