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Copyright © 2025 Foodies Only
5 min
30/12/2025
Parathas can be frozen raw, but they will need messy defrosting, and you can save a lot of time during the week if you freeze them half-cooked, plus they maintain their original texture. The following will help you determine which one of the two works best for you.
This article explains the best way to freeze parathas and gives you insight into each of the different methods based on the results of testing texture, time-saving, life in the freezer, and how easy it was to reheat. There are also some insights as to how hydrated your dough is, how much gluten reacts with your dough and the different ways that you can store your parathas, as well as how each of the Aashirvaad attas affects softness and structure, so you can choose an option that works with your scheduling and cooking style.
Each household has its version of the "best method to freeze parathas," but they actually act very differently on the tawa. When you freeze raw-rolled parathas (uncooked), they will tend to stick together or become cracked when you thaw them in the refrigerator unless you have placed them in a single layer. When you freeze half-cooked parathas (partially cooked), they will tend to be able to start cooking sooner, will be sturdier when being frozen, and will almost feel like a complete meal when you take them out on a weekday. In order to fully understand how each of the methods reacts to being frozen, you need to have a good understanding of how to properly hydrate your dough, how to measure the amount of gluten and what to buy to ensure that the type of flour you purchase will work with your methods.
The use of a combination of ingredients in a flour like Aashirvaad High Fibre Atta with Multigrains has the added advantage of making it much more successful than most other brands because of its ability to hold moisture better than the majority of the competition due to its use of oats and psyllium husk. If you want ultra-soft and fluffy parathas, Aashirvaad Select 100% MP Sharbati Atta will produce a super-soft paratha due to the increased water absorption capability of the grains, and thus, they are still tender and soft after being frozen for a period of 72 hours. Aashirvaad Shudh Chakki Atta (100% Atta, 0% Maida) will give you the maximum “ghar jaisa” taste (the taste of home) and structure to your frozen raw parathas and will keep them from breaking while they are in a flat, frozen position.
The easiest way to freeze these products is to roll, stack, freeze, and you have a paratha that will be the freshest possible when it has finally been cooked on the tawa. However, it can be done as long as you realise that once the raw piece of frozen dough has been placed on the freezer shelf, it will lose surface moisture quickly and, as a result, the edges will be brittle and should break apart prior to being removed from the freezer. A very hot tawa is required in order to allow these products to puff properly because the thawed gluten will relax differently than the frozen product. This process of freezing can work for you as long as you consider your freezer as a file cabinet and that you will have to treat each piece like a legal document and stack each paratha in parchment paper.
This method addresses 80% of the chaos. The way to prepare each paratha will be to remove any rawness but not to brown or change the colour of the top side of the paratha; this is done by properly cooking the paratha semi-frozen, cooling it and then freezing it. The fact that the top and underside have been partially cooked means that they have a protective layer of moisture (on the side you don't see) to prevent freezer burn. When you reheat these parathas, the moisture that was held in the top will cause a very reliable inflation, plus the cooking of the starch has already begun to produce some degree of gelatinised properties in the parathas. In addition, you can place the frozen paratha on the tawa without thawing it out, which is very convenient if you are starving, in a hurry, or not in the mood to deal with thawing out frozen dough.
Through numerous trials, it has been confirmed that semi-cooked parathas remain soft and tender when heated, and crisp evenly; otherwise, they won't have that “stored in the refrigerator” taste. Raw parathas can also be of good quality; however, in order for them to hold up in cold temperatures, the dough must have high moisture levels, which is one of the major reasons why the type of flour you use is so critical. High moisture doughs, produced with Aashirvaad's MP Sharbati Atta or multigrain flour, will not stiffen as much, which makes reheating them very similar to preparing new parathas. To help provide the best reheating results, if the dough is slightly drier and your freezer temperature fluctuates, going with the semi-frozen would be the more dependable choice.
By stacking your tortillas with parchment paper, putting the packets into airtight bags, and suctioning out any excess air, the incidentals that may come from the freezer to the bottom of the bag are eliminated. In addition to reducing freezer burn and freezer smell, labelling each batch with the date of when it was made ensures that you are not pulling out archaeological parathas from the time of the Romans. By lightly coating your raw parathas with oil before freezing, you are able to easily separate them after freezing successfully. By allowing your parathas to cool completely after cooking to avoid condensation prior to sealing, you should have a much more successful freezing experience with parathas. These are just a few examples of small things that can make a big difference in your experience later down the road.
Preparing to have no hassle in the upcoming week, half-cooked parathas are the easiest way to accomplish that, and they are much tastier and have better consistency than the raw version, provided you are a texture purist and are willing to further prepare the raw version carefully. Regardless, whichever way you choose to prepare your parathas, by only choosing attas of high quality (Aashirvaad High Fibre, Aashirvaad Select Sharbati, or Aashirvaad Shudh Chakki Atta), your parathas will remain soft rather than turning into frozen frisbees.
