| Ingredients |
Potatoes (73%), edible vegetable oil (refined palmolein oil), corn flour, green chilli paste, rice flakes, garlic paste, ginger paste, iodized salt, dehydrated white onion powder, red chilli flakes, cumin seeds. . |
| Manufacturing |
Potatoes are processed into Aloo Tikki by washing, peeling, trimming and cutting into strips, blanching, drying/cooling, shredding, mixing with ingredients, forming, partial frying and then freezing between -12°C to -18°C |
| Nutritional Information |
| Nutrition Information |
| Serving Size | 50g |
| Amount per 100g* | %RDA# |
| Energy(kcal) | 119 | 3% |
| Total Fat(g) | 4.0 | 3% |
| Saturated Fat(g) | 2.0 | 5% |
| Trans Fat(g) | 0.0 | 0% |
| Cholesterol(mg) | 0.0 | |
| Carbohydrate(g) | 20 | |
| Total Sugars (g) | 0.0 | |
| Added Sugars (g) | 0 | 0% |
| Protein(g) | 2.5 | |
| Sodium(mg) | 45 | 1% |
#RDA stands for Recommended Dietary Allowanace per serving
*Average values |
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| Shelf Life |
24 Months |
| Storage condition |
Keep frozen at -180C or below in Deep-Freezer of your Refrigerator |
| Instructions for Use |
METHOD OF PREPARATION
Remove pack from the freezer. Take the required quantity to be used, seal and transfer the remaining product immediately into the deep-freezer till expiry.
“DO NOT THAW”
(A) DEEP FRY:
1.Preheat oil in a kadhai / wok (max temperature upto 175°C)
2.Put the desired quantity gently in the hot oil & deep fry for about 4 minutes until it turns light golden colour.
(B) BAKE (AIR FRYER):
1. Preheat the air fryer to 200°C.
2. Bake approx. 5 pieces of Aloo Tikki for 12-15 minutes, until it turns light golden colour and shake couple of times in between.
3. Reduce cooking time for lesser quantity.
4. Not suitable for microwave cooking.
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