| • | Combine flour and salt. Make soft dough using water and leave aside.
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| • | Combine 1 tbsp of flour with 3 tbsp of ghee and leave aside.
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| • | Take the dough and divide it into equal-sized balls.
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| • | Now again divide each ball into two.
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| • | Roll out each portion into a long, finger shaped noodle.
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| • | Give the first portion a spiral shape.
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| • | Apply little flour on a rolling surface and gently roll out the spiral into a circle of about five inch diameter.
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| • | Smear the top with the flour-ghee mixture.
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| • | Repeat the procedure for the next portion and put it over the first circle.
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| • | Place a flat pan on medium flame.
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| • | Place the paratha on the pan. Fry and flip after 30 seconds.
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| • | Apply little ghee on the surface and flip again.
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| • | Apply ghee on exposed side and fry the paratha till crispy and golden brown.
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| • | Lachcha Paratha is ready. |
