From my initial hesitation to do Instagram Lives, I am now very comfortable with them as I head into my 5th solo Live, and 8th Live video overall. Its great to see how people are keen to learn about healthy baking and so far its been a great set of questions that have ranged from basic to a little more complex. It gives me a lot of joy to be able to find this way to share what I have learnt and interacting with those who come for the Live.
In one of my Live sessions, I mentioned how I have tried ghee residue in a savoury bake, as the fat component. Also while it works well in cakes and cookies I was very keen to see how it might work in terms of flavour and texture in a non-sweet bake. This was such a revelation because while I had assumed it might end up making the texture chewy, these Wholewheat Garam Masala and Kasoori Methi Biscuits were super crisp and absolutely yum. See those tiny brown spots? They look like jaggery ones but are actually due to the ghee residue.
So well that is one great discovery for me with respect to a baked non sweet recipe with ghee residue!
And an excellent way to use this up. My toddler loved these so a fresh batch went into the oven the same night for baking.
Also it was an excellent crust to bake an empanada with.
1 cup wholewheat flour
1/4 cup ghee residue
1 tsp garam masala
1 tsp salt
1 tsp kasoori methi
Warm water to bring it together.
Cup size – 240 ml
- Mix the flour and salt, garam masala and kasoori methi well.
- Rub the ghee residue into the flour-spice mix.
- Add warm water slowly to bring it together.
- The dough needs to be rested for 30 – 40 minutes.
- Roll it thin and cut it into shapes using a cookie cutter.
- Bake in a pre-heated oven for 12-15 minutes at 165 degrees C.
- Allow them to cool off completely and store in air tight container.