Jag My Chef’s Guide: Perfectly Cooked Rotis & Parathas Every Time

If you’ve ever wondered why the rotis or parathas I prepare for you are uncooked or par-cooked, it’s because freshness is key. Fully cooking them in advance would dry them out—losing their soft texture within minutes and making them less enjoyable over time. Instead, by following these proper storage, reheating, and cooking techniques, you’ll always have perfect, fresh, and crispy flatbreads throughout the week.

Think of it like buying frozen rotis or parathas from an Indian store, except mine are preservative-free, seed oil-free, and completely customizable. You control the amount of fat—whether it’s ghee, oil, or butter—ensuring they are made exactly to your liking.

No matter when you plan to eat them, these simple steps will help you keep them soft, flavorful, and fresh.

Storage Instructions

To maintain freshness, always store your rotis and parathas properly:

• Use parchment paper between each flatbread to prevent sticking.

• If you don’t have parchment paper, store them in a large container and try to spread them out as much as possible.

• Keep them in the refrigerator if you plan to eat them within a few days.

• If storing for longer than a week, freeze them using the same method.

Reheating & Cooking Instructions

These instructions apply to all flatbreads, whether it’s plain rotis, stuffed parathas (potato, paneer, radish, chicken mince, etc.), or any other variety I make for you.

Step 1: Prepping the Roti or Paratha

1. Take a plate and line it with a paper towel.

2. Place one roti or paratha at a time on the plate.

3. Microwave for 10 seconds to slightly soften it.

4. Check if it has become pliable. If not, microwave for another 5 seconds (but avoid overheating).

Step 2: Cooking on the Pan

1. Preheat a pan on medium-low heat before placing the flatbread.

2. Place the softened roti or paratha on the pan.

3. Flip every 10-15 seconds, repeating about 3-4 times to heat it evenly.

Step 3: Adding Fat (Optional but Recommended for Parathas)

1. Once the flatbread is evenly warmed, add oil, ghee, or butter to your liking.

2. Use a spatula to spread the fat evenly across the surface.

3. Continue flipping it a few more times until it becomes fully cooked, golden, crispy, and delicious.

Step 4: Serve Immediately

• Flatbreads taste best when served fresh.

• Don’t stack hot parathas or rotis directly on top of each other—this traps moisture and makes them soggy.

Enjoy Fresh Rotis & Parathas Anytime!

By following this method, you can enjoy soft, fresh, and perfectly cooked rotis or parathas whenever you need them. The best part? You get to control exactly how much ghee, oil, or butter goes in, making them just right for you.

Hope this guide makes your mealtimes even better! If you have any questions, feel free to ask. Happy cooking!

Chef Jag