Another variation is the Luchi. Using the same dough as the Puri, it usually more than 2 feet across, sometimes nearly a meter in diameter. Luchis are made on festive occasions and obviously require special utensils for the oil and for retrieval. Quite light in texture, they are shallow fried, not deep fried like the Puri.
Besan Ka Ladoo: These are round balls and the main ingredient is gram flour. As popularly known as ladoos these are all time favourite Indian sweet which is made in almost all regions of India with local variations. This is a sweet which is prepared for almost all the Indian festivals. It is very easy to make and a person with very little kitchen expertise can also make it. You do not have to even look for any special ingredients and the preparation time is also very less.
Strain it while still hot or warm, pouring it through a cotton cloth into a have a peek at these guys stainless steel or heavy glass container. At this point it is very hot, so you should always be cautious. Another way of doing this is to let the ghee cool down, and then strain it by pouring it through a cotton cloth or a handkerchief directly into clean glass jars or bowls.
In fact, ghee makes cooking easier! The reason why chefs use it is because it will not burn during cooking. Also, ghee possesses a rich buttery flavor that can turn even a plain meal into an impressive culinary achievement. Who can complain about that?
Paratha resemble the Mexican tortilla. Flour tortillas which are more of an American invention are made in a similar way with wheat flour, water and fat but the end result - in my opinion - is not as good as the paratha.
Skim the solids off the top and discard. Now carefully pour the clarified butter into a plastic container. Ensure that the solids stay in the pan and do not mix with the clarified butter - ghee.