North Indian Samosas (2 ct)
Vegetarian Egg free
Ingredients:

NORTH INDIAN SAMOSA (NON-GMO POTATO, RED ONION, NON-GMO RICE BRAN OIL, GINGER, GREEN PEAS, AMCHUR POWDER, BLACK SALT, CUMIN SEED, RED HOT CHILI POWDER, AJWAIN SEEDS, CORIANDER, GARAM MASALA, FENNEL SEED, MINT, FENUGREEK LEAVES, CUMIN POWDER, GROUND CORIANDER, CILANTRO, TURMERIC, SPICE, ALL PURPOSE FLOUR, CAROM SEEDS, SALT), CILANTRO MINT TAMARIND CHUTNEY (WATER, TAMARIND PULP, JAGGERY, CUMIN POWDER, GROUND CORIANDER, CHILI POWDER, FENNEL SEED, LEMON JUICE, MINT, CILANTRO, JALAPENO PEPPER, DEHYDRATED MANGO, BLACK SALT, MUSKMELON, RED ONION, BLACK PEPPER, DRIED GINGER, YELLOW CHILI, BISHOP WEED, CLOVES, NUTMEG, CARAWAY, SALT, GARLIC, THAI CHILI)

From the producer:

A classic, savory, Indian pastry filled with spiced potato, green peas, ginger, garlic, cilantro and freshly-roasted spices. Served with an essential dipping chutney that combines mint, tamarind and an array of spices. A very popular Indian snack ideally sized to satiate your hunger and not fill you up. Perfect as an appetizer, mid-day after school or work snack or for a school meal. Keep Refrigerated. Heating Instruction: Remove lid and warm in preheated oven at 350°F for 10 to 12 minutes (preferred) or microwave for 1 minute.

About Dosa:

Husband-wife team, Anjan and Emily Mitra, owners of DOSA, share a passion for the rich diversity of Indian cuisine and culture, which defines the experience they’ve created at their restaurants. DOSA is a renowned, San Francisco dining institution with two locations in San Francisco and one in Oakland, serving innovative and authentic South Indian cuisine with a world-class spice-driven cocktail program, and well thought out wine list paired for Indian flavors. Since being founded in 2005 in the vibrant and historical Mission district, the MICHELIN GUIDE has recognized our passion, and consistent dedication to quality and innovation by awarding DOSA with the Bib Gourmand eleven times! DOSA has led the culinary landscape in San Francisco by defining trends. Emily and Anjan began with a vision of introducing dosas and other regional dishes from Southern India, which include the states of Tamil Nadu, Kerala, Andhra Pradesh, Telengana, Karnataka and Goa. These dishes are prepared with care and integrity using traditional recipes, techniques and spices from India, while sourcing fresh, healthy and high-quality ingredients from local markets. We have a wonderful team of South Indian chefs, led by Executive Chef, Arun Gupta who elevate home recipes from their families.

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