How to re-use the leftover dough

Photo Courtesy: Dr. Debarshi Chatterji

(Thanks to Ishita di and Joyeeta di for sharing this wonderful idea with me.)

I love making Luchi and Parathas from scratch. I make them on weekends, special occasions, while inviting guests and it often happens that I am left with a lot of dough. This usually leaves me with only one option, use up all the dough by making extra breads (Luchi or Paratha). Once they are ready you can either consume them within the next few days or freeze them. In order to freeze the breads, I cool them completely then pack them up in aluminum foils and zip locks. Then, whenever we feel like eating them, I keep them for a few hours in the fridge or about 20 minutes at room temperature. It is really easy to warm them up on the stove top or in the microwave and then you can enjoy them with any curry or Sabji. While this option works well, it also means that after laboring in the kitchen the whole day and entertaining guests, I have to spend additional time in the kitchen to prepare breads which will be consumed later. Earlier I didn’t know what else to do with the leftover dough, however recently, I came to know that we can just freeze it! I tried this and it worked so well that I thought of sharing this with you.

Suppose you have some leftover dough (now don’t go for this option for small amounts of dough, I follow this only if it is more than a cup), first divide the dough into two or three parts (depends on how much you have left, small portions are best to freeze) then put the dough in a zip lock bag, seal it and place it in the freezer. When ready to use, keep it outside at room temperature for two- three hours so that it gets properly thawed, then roll and fry the Luchis or Parathas. Make sure that your dough fits properly in the zip lock bag and there is no air inside it. Roll the bag and secure the lock so that maximum air is pushed out. You can also use parchment paper to divide the dough into portions or use smaller bags for easy access.

A Luchi/ Paratha dough will usually have a really good amount of moen (oil) in it. You can also use it to prepare some Namkeens. I took the recipe from my mom and prepared a test batch with it. It was a success and the next time I prepare it, I will make sure to click some photos and share the recipe with you.

Tip:

• It is always good to write on the zip locks exactly what you are freezing, especially when you are doing it in portions. You can write ‘Dough for Paratha, Bag 1 of 3’ and so on.

Recommended Reading:

• French Paratha (Potatoes with Chicken stuffed Paratha)
• Plain Paratha (Fried Flat Bread)
• Masala Kachori (Indian Puffed Bread with Spices)
• Kasuri Methi Paratha (Fried Flatbread with dried Fenugreek Leaves)
• Luchi – Deep Fried Puffed Bread
• Kabiraji Paratha (Fried bread stuffed with Potatoes and Egg)
• Debarshi’s Alu ka Paratha (Fried Bread stuffed with Potatoes)
• Easy Homemade Naan
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Namkeen (Savory Deep Fried Indian Snacks)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)