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| Water, Garlic, Ginger, Refined Soybean oil, Iodized Salt, Red Chilli, Corn Starch, Spices and condiments, Onion Powder, Acidity Regulator (260), Soyabean Sauce (Water, Sugar, Soyabean), Flavour Enhancers (627, 631), Thickener (415), Preservative (211) |
| CONTAINS PERMITTED NATURAL COLOURS (150a, 150c, 160c) |
| CONTAINS PERMITTED CLASS II PRESERVATIVE (211) |
| Nutritional Content | Value Per Serve | Per Serve Percentage Contribution to RDA** | Value Per 100 g |
| Energy (kcal) | 25.92 | 1.30% | 172.81 |
| Protein (g) | 0.1 | 0 | 0.64 |
| Fat (g) | 1.15 | 1.72% | 7.68 |
| Cholesterol (mg) | <0.15 | 0 | <1 |
| Carbohydrate (g) | 3.79 | 0 | 25.29 |
| Saturated Fat (g) | 0.21 | 0.97% | 1.42 |
| Monounsaturated Fat (g) | 0.48 | 0.00% | 3.22 |
| Polyunsaturated fat (g) | 0.72 | 0.00% | 4.8 |
| Trans Fat (g) | <0.03 | <1.5% | <0.2 |
| Sugar (g) | 1.63 | 0 | 10.87 |
| Added Sugar (g) | 1.5 | 3.00% | 10 |
| Sodium (mg) | 272.8 | 13.64% | 1818.66 |
*Approximate Value
** Per Serve percentage contribution to Recommended Dietary Allowance (RDA) calculated on the basis of 2000 kcal energy for average adult per day.
| Glass Bottle Packing |
| BEST BEFORE TWELVE MONTHS FROM MANUFACTURE |
| STORE IN A COOL AND DRY PLACE. |
Mini Szechuan Samosa
Ingredients
6 slices of white sandwich bread
Remove and chop edges, keep separate
2 tbsp oil
2 spring onion whites, sliced
1 inch ginger sliced
1 medium carrot , sliced
½ medium cabbage, sliced
1 tbsp food rite soya sauce
½ tbsp food rite vinegar
1 tsp sugar
3 tbsp chopped coriander with stem
2 tbs chopped spring onion greens
3 tbsp foodrite schezwan chutney
1 green chilli chopped.
| Heat a pan on high heat. Add spring onion whites,ginger and chilli & saute for 2 minutes, now add carrot, cabbage & saute for another 2 mins. |
| Add soya, vinegar & schezwan chutney then mix and saute for another few mins. Add chopped bread edges and cook . This is to make sure that stuffing is dry. Remove and let cool. |
| Now take that edge removed bread slice and sprinkle a spoonful of water. Now roll using a rolling pin to get a flat sheet. |
| Place a spoonful stuffing at the center and closein a triangular shape. Press the edges to close |
| Fry in hot oil till crisp. Serve hot. |