New answers tagged indian-cuisine
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Both have a nutty flavour but beurre noisette still contains the milk solids. Ghee doesn't (unless the person using the word "ghee" is for is unaware of the differences so not using its technical meaning).
Beurre noisette (also known as brown butter, sometimes 'caramelised butter') is whole butter. It shouldn't have water content but can sometimes ...
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If you are still looking for the answer.... When you knead your papad atta a.k.a. poppadum dough.... You need to knead it with very little water and more oil, so that it is tough and hard .... Then roll it thin.... Dry it under the sun (or in house with low humidity) once dry it's ready to be roasted or fried or baked how ever you prefer.
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