Waitrose Indian Aloo Tikki Chaat
£2.99 (£11.96 per kg)
Fried spiced potato cakes with a chickpea masala, tamarind & date chutney, yogurt sauce and gram flour vermicelli
Onion, diced potato, chickpeas (10%), tomato, water, rapeseed oil, yellow split peas, gram flour, low fat yogurt (milk), potato starch, sugar, tamarind paste, garlic purée, chopped coriander, date pulp, channa dal, green chilli, ginger purée, salt, lemon juice, spirit vinegar, ground cumin, turmeric, cornflour, mango powder, apple purée, ground fennel, crushed coriander seeds, dried fenugreek leaf, white wine vinegar, ground coriander, rice flour, black salt, chilli powder, paprika, cayenne pepper, cumin, onion powder, red chilli purée, garlic powder, pasteurised free range egg yolk, raising agents diphosphates and potassium hydrogen carbonate, ground ajwain, cumin seeds, black pepper, ground ginger, cassia, ground clove, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), ground cardamom, nutmeg, dried mint, caraway, mustard powder, white pepper, asafoetida, cinnamon, ground star anise, ground bay leaf
|Typical values||per 100g||per 1/2 pack|
|- Saturates||0.9g||1.2 g|
|- Sugars||5.6g||7.0 g|
Typical values as prepared. Contains 2 Servings
For best results oven cook. Do not reheat once cooled. Yogurt sauce, tamarind & date chutney and fried vermicelli - do not heat.
Preheat oven. Remove sleeve. Keep the top container containing the sachets and vermicelli pot to one side. Remove all packaging of the bottom container, placing the potato cakes directly on a baking tray. Empty the chickpea masala into an ovenproof dish and place on the baking tray next to the potato cakes. Heat until piping hot. Stand for 1 minute. Stir the chickpea masala and serve with potato cakes. Drizzle the yogurt sauce, the tamarind and date chutney and sprinkle vermicelli on top before serving. (Time 12 mins Oven: 190°C, Fan: 170°C, Gas: Gas Mark gas 5)
Microwave ovens vary: refer to handbook. Remove sleeve. Keep the top container containing the sachets and vermicelli pot to one side. Pierce film on the bottom container and place on a microwaveable plate and heat. Heat until piping hot. Stand for 1 minute. Stir gently. Drizzle the yogurt sauce, the tamarind and date chutney and sprinkle vermicelli on top before serving. (800W: 2 mins, 900W: 1 min 50 secs, 1000W: 1 min 40 secs)
|film||Plastic - Other||No|
|pot||Plastic - PP||Yes|
|sachet||Plastic - Other||No|
|tray||Plastic - PP||Yes|
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