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paratha are supposed to have a flaky texture, whence the reason that one traditionally crumbles them in a napkin before serving,
Say what now? That's a new one on me. Certainly the characteristic of a paratha would be soft and yet flaky due to the layering. But what's all this crumbling in a napkin before serving malarkey?
In Bangladesh , a special type of paratha is being served in the roadside local restaurants
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