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Homemade Frozen Flaky Paratha (parota)
A step‑by‑step guide to making soft, flaky Indian parathas at home, storing them frozen for quick meals. The recipe uses simple pantry ingredients, a short resting period, and butter‑paper layering to keep each paratha separate and ready to pan‑fry whenever you need a tasty breakfast or snack. Also known as parota.
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Cost Breakdown
Critical Success Points
- • Kneading until smooth to develop gluten
- • First 30‑minute rest with oil
- • Second rest after oiling each ball
- • Coating each rolled disc with oil/ghee before freezing
- • Cooking directly from frozen on medium heat
Safety Warnings
- • Hot oil can cause burns – handle the skillet with a spatula and keep children away.
- • Do not over‑heat the pan; medium heat prevents the paratha from burning.
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