Khansaama Malaysian Paratha Frozen, 1.95 Kg

Khansaama Malaysian Paratha Frozen (1.95 Kg): Flaky Layered Flatbreads in a Family Pack
Khansaama Malaysian Paratha is a frozen, flaky, multilayered flatbread in the style of the roti canai served in Malaysian mamak stalls and the Kerala-style parotta loved across South India. This 1.95 kilogram pack is ideal for large South Asian households that want restaurant-style parathas on the table in minutes. Pick it up from the frozen section at SubziCart.com.


Product Features
• Frozen Malaysian-style layered parathas from Khansaama
• Soft inside with crisp, flaky layers when cooked on a hot tawa
• Ready to cook straight from frozen, no rolling or kneading
• Large 1.95 kg family or party pack
• Pairs with curries, kurma, dal and even sweet toppings


Nutritional Information
Layered parathas are typically made with refined wheat flour, oil or shortening, water and salt, which makes them a satisfying but calorie-dense bread. Enjoy them alongside vegetables, lentils or protein for balance. Wheat and possibly milk may be present, so check the Nutrition Facts panel and allergen statement on the pack for exact details.


Serving Ideas
• Heat a tawa over medium flame and cook each frozen paratha 1 to 2 minutes per side until golden, no thawing needed
• Scrunch the hot paratha between your palms to open up the layers, just like at a mamak stall
• Serve with chicken curry, egg curry or Kerala vegetable kurma
• Tear into pieces and toss with egg, onions and spices for a quick kothu-style stir fry
• Drizzle with condensed milk or sprinkle sugar for a sweet snack, as many Malaysian families do


Frequently Asked Questions
Do I need to add oil while cooking?
These parathas usually contain enough fat to cook on a dry pan. A little ghee or butter at the end adds extra flavor.
How should I store the pack after opening?
Keep the remaining parathas frozen in a sealed bag, with the separating sheets in place so they do not stick.
What is the difference between Malaysian paratha and Kerala parotta?
They are close cousins. Both are layered and flaky, while Malaysian roti canai tends to be slightly thinner and softer.