Busri is a Sindhi dish and is mostly eaten as breakfast, specially in winters. It is made with flat round wheat bread, filled with jaggery (Gurr, Shaker or dark palm sugar) and cooked in pure ghee (clarified butter). Once cooked it is shredded in to small pieces.
- Wheat Flour 1 cup
- Water as required to knead the flour
- Salt Half pinch.
- Gurr/ Jaggery 3 to 4 tbl spoons
- Ghee 2tbl sp
- Knead flour with the help of water and form a slightly soft dough.
- Leave it covered for 15 mins.
- Roll out the dough on a flat surface with the help of rolling pin and form a round thick chapati (wheat bread)
- Sprinkle gurr on one half of the bread and cover with other half (there is no need to cut your round chapatis in to two halves, you can do it without cutting it)
- Press the edges tightly.
- Heat ghee in a pan at medium heat.
- Turn the heat to medium low and cook one side of the bread for 5 to 7 mins or till golden brown.
- Turn the side and repeat the process (You can add more ghee if required)
- Take out the busri in a deep plate and roughly cut with the help of knife or spoon.
- Pour more ghee if you like.
- Serve hot.
- The above recipe makes one Busri
Hope you like this traditional Sindhi Busri recipe. Don’t forget to share your feedback with me on my facebook page Faro in the Kitchen.
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