By now, you would know about my love towards brown sediment which is known as ghee residue. Ghee residue is a moist, brown coloured by-product formed after preparing ghee from white butter.
Ghee residue is a rich source of essential fatty acids, natural antioxidants and proteins.
This time I did try some savoury version, and everyone liked it and it turned out pretty well.
You can use whole wheat flour and oats or a mixture of any flour of your choice.
Ghee residue – 2 -3 tablespoons
Curd -2 tbl spoons
Water – 4 tbl spoons
Jaggery or sugar – Acc to the taste
Mixed spice powder – 1 tbl spoon (pepper-cinnamon-ginger)
Whole wheat flour – 1 cup
Powdered Oats – 2 tbl spoons
Rice flour – 2 tbl spoons
Kasuri methi – 1 tbl spoon
Turmeric – 1/2 tsp
White sesame seed – 1 tsp
-Take the ghee -residue and all the dry ingredients and mix everything properly. Add curd and sufficient water to make a pliable dough.
-keep the dough covered, and rest for 30 minutes.
-After 30 minutes, take a small portion, make a ball and roll like thin roti /chapati, cut this by using a cookie cutter or pizza cutter.
-Bake in a pre-heated oven at 170 -180 °C for 20 – 30 minutes.
-After cooling for some time, take out it would turn crispy and enjoy it with a cup of coffee or tea.
-Store it in an airtight container. It stays good for many days, and it is an excellent snack for growing up kids as well.