Upendra: Do you have to turn them?
Prabhupāda: Yes.
Upendra: Turning them little...
Prabhupāda: When it is downside little blackish, then turn. It is difficult?
Upendra: No, it sounds very simple, almost too simple. You take these balls, bread balls...
Prabhupāda: Then put in a ghee pot.
Upendra: Hot ghee or just ordinary ghee?
Prabhupāda: Melted.
Upendra: Melted ghee.
Prabhupāda: And dip it and take it out.
Upendra: This, I think this is a... This sounds like you're cooking out in the jungle.
Prabhupāda: Yes. It will be very digestive. You can try one day.
Upendra: Yes. Bread balls.
Prabhupāda: Put in kandi fire.
Upendra: Kandi?
Prabhupāda: This gobar, cow dung chip.
Upendra: Cow dung chip is called kandi?
Prabhupāda: Yes. Yellow(?) chip. They say in Hindi, kandi.
Upendra: Kandi.
Prabhupāda: Or in Bengal it is called ghuṅṭiyā. Ghuṅṭiyā.
Upendra: Ghuṅṭiyā. Kandi or ghuṅṭiyā. And that's rice, ḍāl and... What are these balls? They have a special name?
Prabhupāda: Yes. This is called laktha. Laktha.(?)
Upendra: Laktha.
Prabhupāda: Laktha.
Upendra: Laktha.
Prabhupāda: This is the foodstuff for the tourists.
Upendra: For the tourists?
Prabhupāda: A man is working. Now he has got with him rice, ḍāl, āṭā. Now anywhere he can collect this dry gobar and set fire. And he has got his loṭā, and he's cooking. Very palatable and digestive.