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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
7 min
10/12/2025
The secret to rolling and frying over twenty parathas in an hour or two, at tops, without feeling overwhelmed isn't about working faster or harder – it's about working smarter. Professional chefs and paratha makers, be it in dhabas or 5-star hotels, know this all too well. They practice something called ‘mise en place’ – what exactly is that, and can it beat a roti maker? This article explores all of that and more.
There are some weekends you want to chill with your socks on, especially during winter. Then there are weekends where the ghost of Anthony Bourdain in India seems to possess you. For the latter, batch prep for something like parathas is a good idea, for they can be made in bulk and frozen for the coming week or more. A little labour and you will be rewarded with a sense of gratification that hits you by lunchtime. Here comes the issue: the pro chef ghost might not stay for too long, and you might find yourself getting overwhelmed in the middle of cooking. Making twenty or more parathas in one go can turn from peaceful to chaotic if you're not organised enough. Here’s a walkthrough of a structured workflow that turns what could be a marathon cooking session into a smooth, efficient process.
Before we dive into the workflow, let's talk about the most important ingredient. The flour you choose makes all the difference in how your dough behaves and how your parathas turn out. This is where Aashirvaad Shudh Chakki Atta (100% Atta, 0% Maida) becomes your best friend in the kitchen. Recognised as India's leading packaged atta brand since 2002, it's prepared from whole-wheat grains sourced directly from farmers and ground using modern chakki technology with absolutely no maida mixed in.
What makes it particularly good for batch cooking is its four-stage production process that helps the flour retain the right moisture in your dough, giving you soft, fluffy rotis every time. When you're making twenty-plus parathas, having dough that's easy to work with and forgiving isn't a luxury; it's a necessity.
Chaos is not your friend when it comes to batch cooking. What differentiates a noob cook from a professional chef is the French concept called ‘mise en place’, which simply means ‘everything in its place’. It's exactly what it sounds like: you have all the necessary ingredients in place before you even begin cooking. This saves you the panicked scramble for looking for an extra jar of ghee or oil, and even flour.
While it might feel like you're adding extra time upfront, mise en place actually saves you hours of frustration and prevents that panicked moment when you realise you're out of wheat flour halfway through rolling out your tenth paratha. Think of it as creating a smooth assembly line in your own kitchen.
Step 1: Prep your station
Clear your counter and set up three stations: for the dough, rolling the dough, and cooking the parathas. Gather Aashirvaad Shudh Chakki Atta, salt, water, ghee or oil, mixing bowls, chakli, rolling pin, tawa, and storage containers. Prepare the fillings in advance, too, if making stuffed parathas.
Step 2: Make the dough
For 20 parathas, mix 4 cups of flour with a pinch of salt and 1 tbsp ghee or oil. Gradually add 1.5 cups of warm water until soft and pliable. Knead 5-7 minutes, cover with a damp cloth, and rest 30 minutes.
Step 3: Set up your stations
At the dough station, keep flour for dusting and fillings in bowls. Rolling station: rolling pin, floured surface, and plate for rolled parathas. Cooking station: heated tawa, ghee or oil with a brush, and a towel or casserole for cooked parathas.
Step 4: Roll the parathas
Divide the dough into lemon-sized portions. Plain: roll 6-7 inches. Layered: brush with ghee, fold, and roll to maintain layers. Stuffed: flatten, add filling, seal, and roll gently. Dust with flour if needed.
Step 5: Cook on the tawa
Heat the tawa medium to medium-high. Cook paratha 30 seconds per side until bubbles form, flip, brush ghee, and press edges lightly. Done when golden-brown; total 2-3 minutes. Stack in a towel to keep warm.
Step 6: Store or Freeze
Cool completely before storing. Short-term: airtight container in fridge (up to 3 days). Freezing: separate with parchment, store in a ziplock or airtight container (up to 2 months). Reheat directly on a hot tawa with ghee.
With this approach, making twenty to twenty-five parathas in about an hour becomes completely manageable. When you open your freezer mid-week and pull out a stack of homemade parathas made with quality Aashirvaad Shudh Chakki Atta, ready to be heated and served in minutes, you'll understand why batch cooking is worth every minute of your weekend morning.
Join the Aashirvaad Paratha Fest!
From chilly morning breakfasts to evenings in Delhi's Parathe Wali Gali, the paratha holds a sacred place in Indian winter. Maa's ghee-laden aloo parathas, the sizzle of the tawa, the comfort of each flaky bite, celebrate winter's warmth with the wholesome goodness of Aashirvaad Atta.
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