Paragon Low Fat Paratha 600gm
The lighter paratha. 1200gm, cooked from frozen
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Paratha is not a light food, and that's usually the point. The layers come from fat, and the fat is what makes it flaky, rich and satisfying. ššš«šš šØš§ ššØš° š šš ššš«ššš”š is the version for households that want paratha more often than a rich one allows. Same convenience, same three minutes on a tawa, made with less fat than the standard line. šš¢š³š šš§š š©š«š¢šš šš¢š³š: 1200gm šš«š¢šš: BDT 275 šš²š©š: Frozen reduced-fat paratha šš«šš§š: Paragon, made by Paragon Agro Ltd. šš”šš "š„šØš° ššš" š¦ššš§š¬ š¢š§ š©š«šššš¢šš Worth being straight about the trade-off, because it's a real one. Fat is what creates the layers in a paratha. Reduce it and you get a lighter, less rich result ā one that doesn't flake apart quite as dramatically as the standard version, and that's closer in character to a thick roti than to a restaurant paratha. Whether that's a good trade depends on why you're buying. If paratha is a weekend treat, buy the regular one and enjoy it properly. If it's on the table three or four mornings a week and you'd rather it weren't quite so heavy, this is the version that makes that reasonable. š šØš« šš”š šššš®šš„ šš¢š š®š«šš¬, š«ššš šš”š š©ššš¤. The nutrition panel carries the fat content per serving, and if you're managing fat intake for a specific reason, that number and your doctor's or dietitian's advice are what should decide it ā not a description on a retail page. ššØšØš¤š¢š§š šš”šš¦ From frozen, always. Thawed paratha goes limp and the layers stick together. Heat a tawa over medium heat, put the paratha on dry, and let it start to lift ā about a minute. Add a small amount of oil or ghee around the edge if you want colour, turn once, and give the second side a similar time. ššØ ššš¬š¢šš« šØš§ šš”š š”ššš šš”šš§ š²šØš® š°šØš®š„š š°š¢šš” š š«šš š®š„šš« š©šš«ššš”š. There's less fat in the dough to keep it moist, so it dries out faster on a hot pan. Medium heat and two to three minutes a side is the safe approach. ššØš§'š š©š«šš¬š¬ š¢š šš„šš. Pressing compacts whatever layers there are, and with a lower-fat dough you have fewer to spare. Clap it between your palms while it's still hot, straight off the pan, to open what layers there are. It won't fluff like a full-fat paratha, but it makes a noticeable difference. ššØš° ššš« š š©ššš¤ š šØšš¬ A 1200gm pack at roughly 60g per piece is around twenty parathas ā four or five family breakfasts, or two to three weeks of single servings. It's the size to buy if paratha is a routine rather than an occasion. šš”šš ššØ š¬šš«šÆš š°š¢šš” š¢š Dal and a fried egg for breakfast, or alongside a chicken or vegetable curry. A lighter paratha actually suits a richer curry rather well, since the meal balances out. šššØš«šš š Keep frozen at -ššĀ°š šØš« ššš„šØš° ā Paragon's standard instruction across their frozen range. With a pack this size you'll be opening it repeatedly, so press the air out and reseal it properly each time or split it into smaller bags when it arrives. Don't refreeze anything that has fully thawed. Check the date on the pack when it arrives. šššš ššØ š¬ššš§ššš«š Paragon Agro Ltd. produce under ššš ššššš, ššššš šš§š ššš ššš«šš¢šš¢šššš¢šØš§, and their products are ššš% š”šš„šš„.