Hi Guy,

Thanks for the kind words! We do have a recipe video for Spinach Parathas that does not involve stuffing. They are also delicious!

I’m an Indian food lover.

Loved your recipe and my wife and kids too , it was a great success.

Can you suggest what other types of vegetables can be done in a similar preparation manner in which it is incorporated into the flour in advance with out the need to “stuff” it separately.

Thank you very much
Lots of health , wealth , success and good fortune in yours and your families lives.

Blessing of healing grace
Guy Yagish Alter

Hi Holly,

We are thrilled to bits and are loving your enthusiasm 🙂
Good Luck in your endeavor!

Holly,
I am going to try and answer ALL your queries..
Your idea is very noble and I hope it works and wish you lots of success 🙂

We honestly, have not tried making it with flour ( we avoid when possible) but are sure it will work as there are a lot of flatbread recipes that we have worked on in reverse. The texture in the ones you make with All-Purpose Flour will be a bit chewy and they will have to be served and consumed right away…whereas, the wheat ones last a bit longer. But having said that, we think you should give it a shot…

Regarding tips and tricks, here is a video we did a while back that gives some valuable tips:
https://34.233.61.50/breads/chapatti.html

Regarding the dough – due to the oxidation that happens in Avocado, the dough can’t be kept very long, it will start to turn color, It is best to either freeze it or use it right away.

Once you make the parathas, you can keep them in an insulated container for a couple of hours and consume them. It is very easy to re-heat the parathas – you can quickly reheat them on a skillet and serve (don’t cook too long, else they will get dry and hard.

I think I have answered all the Qs but any more, pl. don’t hesitate to ask.

Also, one last thing, it might be a good idea to go thru the questions and comments by the viewers on the chapati video as well, to get additional tips.