Busri is a typical traditional Sindhi recipe. It is the staple diet for the Sindhi nomads in interior Sindh. Particularly a winter recipe. Every mother loves to cook busri for her kids here in Sindh and it is loved by children and adults alike. It goes perfectly with the chilly weather of the winter season with a dollop of butter on top and a hot cup of tea. You can enjoy it in breakfast, lunch or just as a tea time snack.
- Crushed Jaggery (gurh)- 3 Tbsp
- Butter preferably home made- 3Tbsp
- Wheat flour- 1 1/2 cup
- Knead the wheat flour with water.
- Make two small balls of the flour (Perhe).
- Use a rolling pin to flatten the balls into two layers (rotis) separately.
- Now add the crushed jaggery in the middle of one layer.
- Cover it with the other layer of the roti.
- Do not press them from the center, gently press the sides, so both layers stick to each other.
- Now cook this on a skillet like you would cook a normal paratha.
- Take a plate or a dish and add melted butter at the bottom.
- Place the Busri on the butter.
- Garnish with more butter on top