February 9, 2018

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


Freezing/Storing Parathas


Layered Whole Wheat Paratha




Layered Paratha to be Frozen


Layered Paratha to be Frozen



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

Method 2:
  1. Cook each paratha 50 percent or until half done on both sides.
  2. Let it cool completely on a clean muslin cloth.
  3. Once cooled stack it one above the other with a layer of butter paper in between.
  4. Put the complete batch in zip lock. Remove any air pockets. Make sure the bag is closed properly.
  5. Simply store the zip lock in freezer or one can wrap it in aluminium foil.
Storing Paratha's in Freezer




Cooking a frozen paratha:

  1. 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
  2. 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.
  3. Now cook as mentioned below in section Cooking of Paratha.
  4. Enjoy hot and cruncy parathas with curries, dry vegetables or pickles.


Cooking of Paratha:


    1. Preheat the chapati tawa or a not-stick pan.
      1. Once hot enough (not sizzling hot), put the rolled paratha on the pan on slow flame.
        1. Flip it after a 40-50 seconds.
          1. Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
            1. 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.)
            2. Enjoy hot and cruncy parathas with curries, dry vegetables or pickles.



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









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

          8. Love to read your comments and feedback. 

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              I love laccha paratha or multi layered paratha. I simply love the crunch of it and it goes well with curry's, dry sabji, achars or literally everything. The thing which deters one to make this is it is time consuming. People have different techniques to make this. I also tried different ways but whatever I tried my layers would not come out. I could see the layers, but all pressed together. So I was playing around different techniques and this one worked. I also make a large batch of this and freeze it. I know many are wondering why freeze, but at times when you cannot cook due to any reasons, this come in handy. Better than the store bought ones.


              Layered Whole Wheat Paratha



              Layered Whole Wheat Paratha


              Layered Paratha to be Frozen


              Layered Paratha to be Frozen



              So here goes the recipe and procedure for Multi Layered Wheat Paratha's:

              Ingredients

              • 2 Cups of Whole Wheat flour
              • Oil 1 Tablespoon (optional, I generally do not add oil in my dough, but when I make it for storage I add )  (one can use oil, but I prefer Ghee)
              • Salt to taste
              • 1 Cup Dry wheat flour for rolling and dusting chapati/roti/paratha
              • 1 teaspoon Jeera (Cumin seeds)
              • 3-4 tablespoons of melted Ghee or Clarified Butter (For layers)
              • Ghee or Clarified Butter (For Shallow Frying) (one can use oil, but I prefer Ghee)
              • Water for kneading the dough


              Preparation 


              Basic Preparation

              1. In a Big bowl, add the whole wheat flour and Salt. Give it a quick mix.
              2. Slowly add water and start kneading the dough to a normal chapati/roti/paratha dough or semi stiff consistency or to a consistency you can easily roll a chapati/roti/paratha.
              3. If you add oil to your dough, add now (optional) and incorporate in the dough.  Let the dough rest for half an hour atleast, 1-2 hours is better so that it becomes soft.
              4. Now divide the dough into equal size small lemon size balls.
              5. In a bowl make a mixture of Ghee and Jeera and keep it aside.

              Making Layers (Step by Step pics below)

              1. Take one Chapati ball and roll it around 3 inch in diameter. Repeat the process for all the remaining balls and keep it in a tray or a plate. 
              2. Take one rolled chapati, apply around a teaspoon of ghee and jeera mixture and spread it. Sprinkle around half a teaspoon of dry Wheat flour on it and then add another layer of rolled chapati on top of it. Gently press it with your hand. (Below pic shows one small and one big chapati just to show how it is done.)
              3. Repeat the above step until you make a layer of 3-4 Chapatis.
              4. Now cut them into squares and keep it aside. 
              5. Roll, Layer and cut for all all the remaining chapati's.









                    Assembling the Layered Paratha

                    1. Take the cut squares (each square would have 3-4 layers based on how you layered earlier)  around 3-4 depending on the size you want the final paratha to be. 
                    2. Press each one above the other. Put it in random fashion not just in a symmetrical shape so that the you have layers in different shapes.
                    3. Dust it with dry flour and roll the paratha to around 3-4 inches in diameter.
                    4. Keep aside.





                    Freezing the Paratha

                    I freeze using 2 methods, anything should be fine.

                    Method 1:
                    1. Simply roll the parathas and keep it stacked one above the other with a layer of butter paper in between.
                    2. Put the complete batch in a zip lock. Remove any air pockets.  Make sure the bag is closed properly.
                    3. Simply store the zip lock in freezer or one can wrap it in aluminium foil.

                    Method 2:
                    1. Cook each paratha 50 percent or until half done on both sides.
                    2. Let it cool completely on a clean muslin cloth.
                    3. Once cooled stack it one above the other with a layer of butter paper in between.
                    4. Put the complete batch in zip lock. Remove any air pockets. Make sure the bag is closed properly.
                    5. Simply store the zip lock in freezer or one can wrap it in aluminium foil.
                    Storing Paratha's in Freezer



                    Cooking a frozen paratha:
                    1. 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
                    2. 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.
                    3. Now cook as mentioned above in section Cooking of Paratha.
                    4. Enjoy hot and cruncy parathas with curries, dry vegetables or pickles.
                    Cooking of Paratha
                      1. Preheat the chapati tawa or a not-stick pan.
                        1. Once hot enough (not sizzling hot), put the rolled paratha on the pan on slow flame.
                          1. Flip it after a 40-50 seconds.
                            1. Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
                              1. 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.)
                                1. Enjoy hot and cruncy parathas with curries, dry vegetables or pickles.

                                  Tip
                                  To make nice and softchappati’s or paratha’s.
                                2. The dough should be well kneaded.
                                3. The first cooking on the first side should be hardly for a 40-50 secs.
                                4. Cooking on the second side should be for a min or two until the brown spots appear.
                                5. Then cook the chappati’s or paratha’s.
                                6. Do not turn frequently
                                7. Do not apply too much pressure or else it becomes hard.


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



                                Love to read your comments and feedback. 

                                Do not want to miss a post , subscribe to my email list.

                                Follow us on social networking sites by simply clicking on one of the follow up buttons on the top.

                                Sharing is Caring, Click one of the Social networking buttons to share this recipe.
                                  Disclaimer













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