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REFRIGERATION

Food storage

How to store frozen parathas, rotis and breads

Frozen parathas, malabar parottas, rotis, naan and kulchas are a staple in Indian cloud kitchens, canteens, QSRs and supermarkets. They are low risk when kept frozen, but quality suffers quickly if they partly thaw and refreeze. Layers stick together, ice crystals form between them, and they can turn dry or soggy when cooked. Filled parathas, such as aloo, gobi and paneer, are more sensitive. Store all frozen breads at −18 °C or colder, sealed, and cook them from frozen or after thawing as the manufacturer recommends.

  • Frozen−18 °C or colder

Do

  • Move frozen breads into the freezer immediately after delivery.
  • Keep packs sealed and flat so parathas do not crack or stick together.
  • Rotate stock by date and keep track of opened packs.
  • Cook most frozen parathas directly from frozen on a hot tawa unless the label says otherwise.
  • If you make and freeze your own parathas, separate layers with food-grade paper and freeze quickly.
  • Store filled parathas in a separate, labelled section.
  • Check the freezer temperature daily, especially in summer.
  • Keep veg and non-veg frozen breads, such as keema parathas, in clearly separated and labelled baskets so staff never pick the wrong pack in a hurry.

Avoid

  • Do not leave packs on the counter to soften before cooking unless the label requires it.
  • Do not refreeze packs that have thawed.
  • Do not overpack the freezer so tightly that air cannot circulate.
  • Do not store frozen breads next to raw meat without separation.

In Indian conditions

Frozen breads are widely sold in Indian supermarkets and used in canteens and cloud kitchens to save labour. In summer, display freezers in non-AC stores often struggle; glass-top freezers placed near entrances or windows warm quickly. Retailers should check product temperatures, not just the display. Cloud kitchens that rely on frozen parathas should keep a buffer of stock in a reliable deep freezer, as supply interruptions are common. During power cuts, keep freezers closed and check whether packs have softened before use.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.