BAGRU MATHRI/PURI

Bagru/kitu means ghee residue. When we prepare ghee at home by collecting cream(Malai)from milk, we make butter by churning this collected cream. When we boil this butter for making ghee some solid particles are there which is known as ghee residue. This mawa like residue is known as ghee residue. This mawa like residue can be used in preparing not only sweets but in many other recipes. This ghee residue is rich source of natural antioxidants and of course it has protein and energy.
So today, I have prepared mathri/puri (fried and crispy Indian snack)using ghee residue.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4 persons

Ingredients:
2 cup wheat flour
1/2 cup ghee residue
2 tbsp kasuri methi (dried fenugreek leaves)
1 tsp white sesame seeds
1 tsp black sesame seeds
1 tsp cumin seeds
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
Oil for frying

Method:

1. Cool down ghee residue and then grind it. In a broad vessel add wheat flour, grinded bagru and all the rest of ingredients and knead hard dough with water.
2. Take some dough, prepare cylinder like roll and cut slices with the help of a knife.
3. Heat oil, roll small.roundels like puri. Prick with fork or knife to avoid puffing while frying.
4. When oil becomes hot , turn the flame to medium to slow and deep fry puris from both sides, till it becomes crispy.
5. Once it cools down completely , store it in an airtight jar.
6. Relish it with tea coffee. It also tastes best with curd.