11 Make-Ahead Breakfast Ideas for Busy Mornings

6. Savory Paratha Roll-Ups (tiffin-ready, pan-fry ahead)

Parathas are a natural make-ahead option that travel well in tiffin containers. Prepare dough and stuffing (potato, paneer, or spinach) ahead and either freeze uncooked parathas or cook and refrigerate them. To store cooked parathas, place parchment between each flatbread and keep them in an airtight container for up to 3 days, or freeze up to 2 months. Reheat on a hot skillet for a few minutes per side, or microwave with a damp paper towel for 30–45 seconds to retain softness. For portable morning meals, roll warm parathas with a spiced omelette or leftover vegetable curry and wrap tightly for the commute. Using parathas in a tiffin is a familiar nod to dadi’s kitchen and keeps things hearty. If you prepare larger batches, portion them into freezer bags per meal and thaw in the fridge the night before. Pair with a small container of mango pickle or homemade chutney to add a fresh pop of flavor at the point of eating.