Hi Vijay. Welcome to the fora here. I hope we will be of help to you. I am sure you will add much to our community if you find us useful!
Just for context, please tell us where you live and work. Customs and facilities in Andhra Pradesh will be different to those in Assam. I am very intrigued to see how the eGullet community can respond to your requests for practical solutions to difficulties in situations which are outside our usual frames of reference. This is all very different from concerns about the quality of extra virgin olive oil from single estates compared to EVOO from several European sources (just my own first world dilemma this afternoon in Waitrose.)
With regards to your question: given the parameters you have stated in terms of manpower and time, I would suggest preparing the parathas ahead of time and freezing them. On the day, you could heat them on hot plates and send them out, say 1-2 minutes per batch. When freezing, grease-proof paper between layers of parathas would probably make life easier. You still have time to try out technique and timing. I think the quality of the finished product will be very close to absolutely fresh preparation. Do not thaw the parathas before reheating them, as this will result in a somewhat soggy texture.
I am sure you will successfully solve the challenge. Please post photographs so we can all enjoy the outcome vicariously!
