Mc Cain Aloo Tikki

potato permitted class ii preservative ins 260, ins 330], acidity regulator garlic paste (water, garlic, edible common salt, corn starch, acidity regulator permitted class il preservative tins 260 permitted class i resevative ins 211]), [ins 211] permitted class ii preservative edible common salt, onion powder, red chilli flakes (0,23%), processed in a plant manufacturing wheat, milk and soya baoed products cumin seeds, method of preparation fry or bake 5ook eho hawing #deep fry: sss step i preheat the oil in kadhai/wok (max, temperature directly-do not thaw, step ii put the desired quantity from the freezer, fry gently in hot oil and deep remaining pr step ii take the product stepi seal , kee oto 175°c fry for 3 minutes, freezer , - preheat oven to 220°c ge frozen aloo tikki in a single layer airfryer-preheat the airfyer to 200°c ing tray and bake for 1o minutes sht golden brown, w fry on frying pan bake (approx, half pack) for 14-16miune until golden brown, filip in between, t little amount of oil, fry on medium magic with mccain r about 6-8 dccasionally min,, ave cooking, reduce cooking time when cooking s