How To Freeze Aloo Parathas, How To Store Aloo Parathas
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 18526 times
These are busy times! Most of us are working and hardly have time to prepare a full meal every day. In such cases, it helps to prepare and stock up some items in the freezer when we find time, so that we can put together a quick meal on busy days.
This recipe shows you How to Freeze Aloo Parathas. First, prepare these mouth-wateringly tasty parathas as mentioned in the recipe. The appetizing aroma and lovely texture will tempt you to eat them right away. If you manage to overcome that urge, you can proceed to the stage of packing and freezing them!
To get it right, you need to cool the parathas completely, then pack them as mentioned in the recipe, and freeze them. We have not used onions because it reduces the shelf life.
If you follow this recipe, the parathas will last for at least one month in the freezer. Also, you must not stuff too many things in the freezer as that will reduce the efficiency and lead to spoilage.
- Combine the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Keep aside.
- Divide the stuffing into 10 equal portions and keep aside.
- Divide the dough into 10 equal portions.
- Roll a portion of the dough into a 125 mm. (5”) diameter circle, and brush with ¼ tsp of oil evenly over it.
- Place a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
- Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
- Repeat steps 3 to 5 to make 9 more aloo parathas.
- Heat a non-stick tava (griddle) and cook each paratha for 15 seconds each on both the sides using ¼ tsp of oil.
- Place each half cooked paratha on a big plate separated and let it cool completely.
- Stack them by keeping a butter paper in between and store them in freezer bags.
- Label them with name and date and use as required.
- Once you wish to consume them, remove the butter paper from the parathas.
- Heat a non-stick tava (griddle), cook it on a medium flame using 1 tsp of ghee till it turns golden bornw in colour from both the sides.
- Serve hot.
Nutrient values per paratha
|Vitamin A||67.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||3.9 mg|
|Folic Acid||10.9 mcg|
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