Frozen Paratha Recipe ( Readymade Paratha )

                     

Frozen Paratha || Roti Paratha Frozen || How to Make Frozen Paratha with step-by-step photos and video.

Frozen Paratha is a layered flatbread paratha that is refrigerated for 2-3 weeks with all-purpose flour along with some other basic ingredients. Making frozen paratha is a very easy and simple way; this is very delicious and crispy, which can be had at sehri or breakfast or any time of the day.

You can even give it to kids’ tiffin boxes by making egg roll or chicken roll, as well as with cheese paratha roll, perfect lunch boxes for your kids. Yummy and sumptuous frozen paratha are absolutely irresistible.

                              

My Latest Frozen Paratha Video Recipe: 

But seems a little hard when somebody hasn’t had enough time to spend in the kitchen, since frozen paratha takes some time to prepare. One way out is to make the paratha whenever you find time and freeze it. If it doesn’t go right, the frozen paratha stays good for at least one month.

You can take out the required number of Frozen parathas and thaw them whenever you want. Do not place too much stuff in the freezer, er as that can reduce the efficiency and lead to some spoilage.

For more Paratha recipes:

Laccha paratha

Baldar paratha

Crispy puri paratha

Onion paratha

If you have tried this Frozen Paratha Recipe, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

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Take a large-sized mixing bowl and combine all ingredients. First, add all dry ingredients to the flour.

                             

Then add sugar and salt. 

                                  

Stir to mix up 

                           

Pour water, adding ghee and egg.

                     

Mix all ingredients with the help of a spatula. Once the dough is formed _Transfer the dough onto the working slab

                   

Now start kneading the dough tilit l turno smooth_Drizzle some oil over the dough. Cover with the lid and leave it to rest for an hour.

                           

In the meantime, in a small bowl, add ghee along with maida. Stir to combine very well, and set aside.

                       

Punch the dough down and knead it further for 2 minutes.

                      

Transfer the dough onto the working surface and divide into portions. All dough balls should be of equal weight and size.

                  

Give them ball shapes.

                             

Dust the overworking flour or take one dough ball and roll it as thin as you can

                 

Apply some ghee batter over the rolled roti with the help of a brush.

                           

Cut the broad strips with a sharp knife or pizza cutter.  

                     

Place each strip on top of the other. Apply ghee batter again over the strips. 

                             

And then roll it

                          

Press it slightly and give it a flattened shape.

                        

Repeat the same process with all the remaining dough balls. Place all prepared paratha dough balls on the tray.y

                               

Cover them with the cling plastic wrap.

                  

Give it another 10-15 minutes to rest; then they get a rest and start rolling. 

                                               

Place the plastic sheet piece over the mat or workinslab. And place one prepared paratha dough ball on the sheet. And cover it with the other plastic. Press it and

                                       

Then start rolling 

                              

Around 7 inches in diameter with a light hand

                                 

Prepare all parathas with all remaining dough balls.

                               

And place on tray. Keepeep in the refrigerator for at least 6 hours to freeze them properly.

                     

Paratha is ready to cook.  

                                       

Firstly,stly grease the Tawa with the ghee and heat it well. Remove the plastic sheet from the frozen paratha. a 

                     

Place the paratha on the hot Tawa. Cook on each side for about 1-2 minutes on the medium-high flame. At this stage,e you can apply some ghee if required.

                                 

Flip again and cook the other side.

                             

  

Once e paratha gets golden bro,wn take them o.ut 

                            

Crispy golden brown paratha is ready.

                                 

Cook all frozen parathas as needed.

                   

                  

Transfer all parathas to the kitchen paper towel.

                                

You can see how it looks crisp.y

                

Serve hot paratha with tea or kaabab

                                                 

Crispy Chicken Samosa Recipe ( Keema Samosa )

                                                 

Crispy Chicken Samosa | Chicken Keema Samosa | Keema Samosa with Step-by-Step Photos and Video. Chicken samosas are an irresistible deep-fried snack that has garnered immense popularity among food lovers. In this recipe, I’ll guide you through preparing chicken samosas in a delightful street style.

These particular samosas are crafted in dainty, bite-sized portions, known as one-bite samosas, boasting more layers and an incredible crunch that will leave you yearning for more. It wouldn’t be an exaggeration to claim that samosas hold a special place in my heart as my favorite Pakistani snack. The dough alone is bursting with flavor, and regardless of the filling you choose, the end result is a tantalizing treat that pleases the palate. Today, I’m excited to share another variation of this classic recipe that you are sure to enjoy.

My Latest Video: Crispy Chicken Samosa:

To elevate these samosas, I employ a unique method where I roll out two roti-like sheets of equal size and overlap them, applying a thin layer of shortening in between. This technique not only enhances the crispiness but also introduces delightful layers, reminiscent of the small, layered samosas found in traditional sweet shops. For those who crave an even more layered experience, feel free to overlap additional rotis. The more layers you add, the more flaky and textured your samosas will be. Although this approach requires a bit more time, the resulting explosion of flavor and crunch is worth every minute spent!

Recipe Notes:

Dough: To achieve the perfect samosa, start by kneading a dough that is firm, tight, and elastic. A loose dough could compromise the shape of your samosas, rendering them oily and unattractive. If you make the dough too hard

Rolling it out may be challenging, and a lack of moisture can cause it to dry out too quickly. Achieving the right balance is key to success.

Fillings: For the filling, I use chicken mince, but feel free to get creative! You can substitute it with beef, mutton, or even fish mince. If you prefer a vegetarian option,

Consider using a flavorful blend of pulses and vegetables. Just remember, the fillings must be well-drained and not overly moist; a soggy filling will lead to sad, tasteless samosas. Shaping: To give these samosas their iconic shape, I utilize a samosa maker, which simplifies the process and ensures they are perfectly formed. I opted for a charming half-moon shape, but you can choose any shape that tickles your fancy. Your hands can work wonders, too! Remember, using a samosa maker is optional.

Frying:

The frying stage is where the magic truly happens! This crucial step requires careful attention to achieve a beautiful, uniform golden color on each samosa. Avoid cooking on high heat, as this can lead to overly brown exteriors while leaving the insides undercooked. Conversely,

Low heat will result in greasy, soggy samosas that lack the desired crispness. Finding that sweet spot between the two is essential for perfecting this beloved snack.

With these tips in hand, you’re all set to create an exquisite batch of crispy chicken samosas that promise to be the highlight of any gathering or a satisfying treat for yourself! Enjoy the delightful experience of making—and tasting—these beloved snacks.

You Might Like These:

Veggie samosa 

Chicken macaroni samosa

Egg Samosa

Aloo Samosa 

Ring Samosa

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Ingredients for chicken mince filling: 400g chicken, minced 50g oil 1 tbsp ginger garlic paste 1 tsp cumin powder 1 tsp red chili powder 1 tsp c crushed coriander 1/4 tsp turmeric powder 1/2 tsp garam masala Salt to taste 4-5 pcs green chilies 1/3 cup chopped onion 1 large size, fresh juice 1 tsp crushed black pepper For Samosa Dough: 2 cups all-purpose flour 1/4 tsp. ajwain 1/2 tsp salt 1 tbsp melted ghee Other ingredients: Oil for frying 150g shortening/butter/margarine

How to Make Chicken Samosas: Preparing the Chicken Mince:

Begin by heating oil in a pan over medium heat. Add the ginger garlic paste to the hot oil and sauté for about 1 minute, until fragrant.

Incorporate chicken mince (keema) into the pan. Cook it, stirring frequently, until it changes color and turns white.

Once the chicken is cooked, add a blend of spices including cumin powder, red chili powder, crushed coriander powder, turmeric powder, garam masala powder, and salt.

Mix thoroughly to ensure even distribution of the spices.

Next, add chopped green chilies and finely chopped onions. Stir to combine evenly, then squeeze fresh lemon juice into the mixture.

Adjust the spice level according to your preference, adding freshly crushed black pepper as desired.

Filling is ready. Place a lid on the pan and let the cooked filling cool completely.

Kneading the Samosa Dough:

In a separate bowl, mix all-purpose flour, carom seeds (ajwain), salt, and melted ghee.

Begin mixing until the flour starts to clump together when pressed. Gradually add water until a firm, tight dough forms. The texture should be neither too loose nor too hard; it should be elastic and slightly soft.

Wrap the kneaded dough with cling wrap to prevent it from drying out. Allow it to rest for 10 to 15 minutes.

Dividing and Rolling the Dough:

After resting, divide the dough into two portions. Work with one portion at a time.

Create small, equal-sized portions and shape each into a ball.

Roll each dough ball into thin circles, applying shortening or ghee on each rolled surface.

Overlap two rolled doughs if preferred. Once joined, roll them together to flatten further.

Use a knife or pizza cutter to slice the dough into medium-sized strips.

Apply shortening again over each strip, leaving the top one without. Gather the strips, roll them together, and apply shortening once more before reforming into a dough ball.

Flatten each ball to prepare for filling.

This process outlines two methods for creating dough balls, allowing you to choose the approach that is easiest for you. Enjoy making delicious chicken samosas!

How to Roll and Shape Samosas:

To begin, prepare your dough balls, then cut each ball from the center. Stack the layers on top of each other.

Roll out each ball of dough. Using a samosa maker can make this task easier, but you can also shape the samosas by hand according to your preference.

A half-moon shape can be easily made with the samosa maker.

Lay the rolled dough over the samosa maker and place approximately 1 tablespoon of your filling in the center. Moisten the edges with water,

Then close the samosa maker to shape the samosa, while removing any excess dough around its edges.

Repeat this method until all the samosas are shaped and ready.

Storing Raw Prepared Samosas:

At this stage, the prepared raw samosas can be stored in a ziplock bag or an airtight container for up to a month. When you're ready to fry them,

Remove the samosas from the refrigerator about 10 minutes beforehand to allow them to come to room temperature.

Frying Chicken Samosas:

To fry the chicken samosas, heat oil in a wok over medium heat. Carefully drop the samosas into the oil, being mindful not to overcrowd the pan, as this can affect the cooking time.

It's important to maintain a moderate oil temperature throughout the frying process to ensure the samosas cook evenly without burning or remaining undercooked.

Allow the samosas to fry for 2-3 minutes. As they begin to float, gently flip them over to ensure even cooking.

Continue flipping them consistently until they reach a nice golden brown color.

Once fried, remove the samosas and place them on a wire rack set over a kitchen towel to absorb any excess oil.

Serving Suggestions:

Serve the crispy chicken samosas hot, accompanied by ketchup or samosa chutney, and pair them with masala tea or Pink tea for an enjoyable treat.