Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
22/01/2026
When thawing frozen parathas, you want to keep the layer structure intact. You may choose to thaw in the fridge the night before or directly reheat using a flat pan. Understanding how to manage steam within the paratha, controlling the temperature of the pan and knowing which types of flour work best for frozen parathas is how you achieve a paratha that is light, flaky, fragrant and has the "bite".
If frozen parathas aren't given all the time they need to properly thaw, they won't be successful. When excess moisture penetrates the frozen paratha, the layers break apart and become gummy. Gentle methods for thawing your paratha include either allowing the frozen paratha to sit at room temperature for several hours or reheating the frozen paratha on a flat pan (like a tawa). This article will explain how these methods work and what can prevent proper texture from forming. Additionally, this article will emphasise the importance of the quality of the flour in making restaurant-style flaky parathas at home.
Frozen parathas are composed of multiple layers, and each of these layers contains an even distribution of fat and air. Improper thawing exposes the layers to moisture from melting ice crystals within the layers. When you reheat your paratha after a poor thaw, the steam generated in the layers will turn the outside of the paratha soft, and the inside will be very gummy with no flaky texture. When using quality flour like Aashirvaad Shudh Chakki Atta (100% whole wheat flour without any maida), your dough will provide the necessary moisture retention during freezing, giving your paratha the same structural integrity as a restaurant-quality flaky paratha.
For those with time on their hands, move frozen parathas into an airtight bag/ container and place them in the refrigerator to thaw overnight while still sealed in their original packages. An overnight thaw helps prevent excess water loss from the paratha(s) when cooked. After you have thawed your paratha(s), let them sit for 5–7 minutes at room temperature prior to cooking. This process is best for paratha(s) made with Aashirvaad 100% MP Sharbati Atta. The high-water absorption and uniformity of the grains allow the dough to relax without excessive wetness and therefore keep the paratha soft while retaining its multi-layered property.
For immediate consumption, you can skip the overnight thawing and preheat a medium-high heat tawa. Just take a frozen paratha and place it directly onto the heated tawa, and do not add fat/ oil at this stage. Cook the first side only until it begins to loosen from the surface, then flip it over. Once the first side has heated through, you should add fat/ oil to the surface once the excess moisture has finished evaporating from the paratha. This method of cooking takes a little patience, as high heat too quickly will trap steam inside the paratha, making it soggy. Aashirvaad High Fibre Atta with Multigrains is ideal for this method of cooking as the additional dietary fibres regulate the amount of moisture in and on the paratha, creating stability when subjected to quick reheating.
Using a microwave to thaw or cook a frozen paratha is the quickest method to destroy your paratha. Microwaves heat the water before the dough, causing the paratha to lose structure instantly due to the collapse of the layers. Further, do not thaw your parathas uncovered at room temperature, as condensation will eventually create steam, which is a silent destroyer.
Frozen parathas made with the finest grade of flour have the most longevity. Aashirvaad Shudh Chakki Atta is ground by modern chakki (stone mill) methods, so it still retains the natural moisture of wheat, providing elasticity. Aashirvaad 100% MP Sharbati Atta provides aroma and soft texture over time, while Aashirvaad High Fibre with Multigrain Atta provides stability, is easy to digest, and maintains flavour.
Thawing frozen parathas doesn’t require any shortcuts; it requires respect for the ingredients, the heat used to prepare them, and the moisture present. Handle frozen parathas carefully, use the proper method to reheat them, and use quality attas, and then you will not know it is frozen.
