Dissolve colour in certain drinking water and include this on the batter. Incorporate more drinking water if necessary. Batter need to be quite slender (it ought to run off quickly when poured from a spoon). Historically ghevar is fried in ghee, Although some use oil. I have applied 50 % https://case-solution68394.total-blog.com/how-much-you-need-to-expect-you-ll-pay-for-a-good-case-study-help-61824603