Freezing Paratha's / Storing Paratha's

Homemade Whole wheat parathas are yummier, healthier and better than the store bought ones, but sometimes it becomes a luxury in today’s busy life, specially working mom’s of small children’s or when you are all alone, and do not have the luxury of your near and dear ones. It also comes in handy when you are sick and cannot cook anything. It is always better to feed yourself and your children’s homecooked food, instead of store bought which are highly processed.

The parathas stay fresh for approximately 2 months, I have not used any longer than that, but if done right I think it will stay fresh. Check out below step by step instructions on how to cook and store paratha’s. Below I have mentioned on how to do it for layered paratha’s one can do the same steps for normal paratha’s/Chapati’s.

Check out different types of Paratha’s and Puri’s by clicking here

Click here for the the recipe and procedure for Multi Layered Wheat Paratha’s:

Freezing the Paratha

I freeze using 2 methods, anything should be fine.

Method 1:

Simply roll the parathas and keep it stacked one above the other with a layer of butter paper in between.
Put the complete batch in a zip lock. Remove any air pockets. Make sure the bag is closed properly.
Simply store the zip lock in freezer or one can wrap it in aluminium foil.

Method 2:

Cook each paratha 50 percent or until half done on both sides.
Let it cool completely on a clean muslin cloth.
Once cooled stack it one above the other with a layer of butter paper in between.
Put the complete batch in zip lock. Remove any air pockets. Make sure the bag is closed properly.
Simply store the zip lock in freezer or one can wrap it in aluminium foil.

Cooking a frozen paratha:

First method is to defrost the paratha by removing it 30 minutes to 1 hour in advance and then cook as mentioned above in section Cooking of Paratha
Second method is take the paratha’s out and microwave it for a minute, you can microwave all in one go, but be sure to remove the butter paper in between.
Now cook as mentioned below in section Cooking of Paratha.
Enjoy hot and cruncy parathas with curries, dry vegetables or pickles.

Cooking of Paratha:

1. Preheat the chapati tawa or a not-stick pan.
2. Once hot enough (not sizzling hot), put the rolled paratha on the pan on slow flame.
3. Flip it after a 40-50 seconds.
4. Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
5. Continue cooking on both sides applying ghee on both the sides, on medium high flame until the paratha is nicely cooked. (Do not cook on very high flame, the paratha’s have layers so it needs to be cooked properly.)
6. Enjoy hot and cruncy parathas with curries, dry vegetables or pickles.

Tip: To make nice and softchappati’s or paratha’s.

The dough should be well kneaded.
The first cooking on the first side should be hardly for a 40-50 secs.
Cooking on the second side should be for a min or two until the brown spots appear.
Then cook the chappati’s or paratha’s.
Do not turn frequently
Do not apply too much pressure or else it becomes hard.

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