Chef Bombay Mini Butter Chicken Naan Panada 240 g
240g $2.91 per 100g
$6.99
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Brand
Chef Bombay
Cooking & Usage Tips
Preparation
Conventional oven
1. Pre-heat oven to 200°C (400°F)
2. Cook from frozen. Remove packaging, place on baking sheet and cook for 14-15 minutes on middle rack. Flip half way through.*
3. Remove carefully. Let stand for 2 minutes before serving.
*Cook thoroughly to an internal temperature of 74°C (165°F).
These are guidelines only, individual appliances vary.
Storage
Keep frozen
Nutritional Information
per 4 naanpanadas (80 g)
| Calories 200 | % Daily Value |
| Fat 6 g | |
| Saturated 2 g | 10 % |
| + Trans | |
| Polyunsaturated | |
| Omega6 | |
| Omega3 | |
| Monounsaturated | |
| Carbohydrate 28 g | |
| Fibre 2 g | 7 % |
| Sugars 1 g | 1 % |
| SugarAlcohols | |
| Protein 9 g | |
| Cholesterol 20 mg | |
| Sodium 250 mg | 11 % |
| Potassium 150 mg | 4 % |
| Calcium 50 mg | 4 % |
| Iron 1.75 mg | 10 % |