How to Make Frozen Paratha At Home

Frozen Paratha

This frozen paratha is a lifesaver when you want a good meal but don't have time to cook. Homemade frozen paratha (fried tortilla) is much more nutritious and environmentally friendly than store-bought tortillas. It tastes just like real paratha (too bad about the packaged paratha).

You don't have to spend all day in the kitchen rolling and freezing parathas. You can use the leftover roti/chapati dough every night and freeze the paratha. Every time I eat more atta, I roll 1 or 2 parathas and before you know it, in a month you have a stack of 30-40 fresh homemade parathas in front of you! That's a lot, by the way. Also great if you want to cook for Ramzan.

FAQ.

Can I freeze already-cooked paratha?

Ready-made paratha does not usually keep well in the freezer. Unfortunately, I have to say no.

Are frozen parathas safe?

Commercial parathas are usually made from the same dough as puff pastry. This is because parathas need a lot of fat and oil to be soft on the inside and crispy on the outside. Even when wholemeal flour is offered as an option, there is still plenty of butter. Since tea drinkers eat parathas regularly, buying store-bought parathas may not be a good idea. Of course, even frozen parathas are much tastier and more nutritious than anything else! Made from high-quality organic ghee and wholemeal flour, homemade paratha is a good source of B vitamins, fiber, and healthy carbohydrates. It is also preservative free.

How long can prepared be stored frozen?

It can be stored in the freezer for up to two months, or even three in some cases. After that, it can be frozen in the freezer. Unfortunately, we do not use oil or ghee trucks, so the shelf life is limited.

Can I use oil instead of ghee?

You can use butter instead of ghee. In this case, freezing method 2 is the most effective option.

Ingredients.

- Chakki Atta (whole wheat flour) - Chakki Atta is best for making paratha and roti and is used by most tea families to make all kinds of flatbreads. It is definitely more nutritious than whole wheat flour. It's important to know that Chakki Atta is different from regular whole wheat flour found in grocery stores in the US. So, if you want to make an authentic paratha, you need to look specifically for Chakki Atta. You can find it in Asian grocery stores.

- Paratha should not only be salted but also seasoned. A few pinches of salt is enough to season the tortillas.

- Water - Room temperature water or hot water is best for kneading the dough.

- Melted clarified butter (ghee) - clarified butter is needed to roll and fold the dough or paratha. I prefer to use melted butter because I need less. The application of melted butter is done in several steps. If you use melted butter, you will need more than one tablespoon per paratha. You can also use butter, but the result may vary.

Preparing the Dough

You can prepare the dough in a food processor with a dough hook or just make it by hand. You will find a short video tutorial at the end of this article.

Start with the flour, salt, and melted butter. Make sure the melted butter is evenly distributed throughout the dough. Then slowly add the water until the flour is completely incorporated. Do not knead the dough at this point. Let the flour absorb the water and form a dough. It may be crumbly or not smooth, but that's okay. Trust the process.

Cover the dough with cling film and let it rest in the refrigerator for 30-40 minutes. This will activate the gluten in the dough and make it easier to knead.

Take the dough out of the refrigerator and knead it with your fist for 5-6 minutes. The dough should be smooth and even and feel slightly elastic to the touch. The dough can be rolled out as is and stored in the refrigerator for up to 5 days.

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