BESAN KI NANKATAI

There is no difference in the preparations of simple, regular nan khatai with maida and this with besan. Here you only need to add besan  instead of maida in this recipe. The difference is in it's taste. It is soft but crunchy and crumbly at the same time. As you all know nan khatai is an eggless cookie or biscuit made with besan/ wheat flour/ maida and sugar. However they can be made with wheat flour alone or with the combination of besan and maida ir wheat flour. Nan katai is a mix of three cultures have created this great snack, starting from Dutch to Persian and then its amalgamation in to Indo-Pak tradition. The name Nan is derived from Persian which means soft bread and khatai/ katai from Afghan language, which means biscuit. Soft nan katai that melts in mouth and goes perfect with a cup of tea/ coffee. As I have already shared the other version of nan khatai earlier, I did not posted step by step pictures here in this recipe. Nan katai is a great tea time snack of sub continent.  

 

INGREDIENTS:

2½ cup Besan flour

¼ teaspoon Baking Soda

1 cup powdered Sugar

1 cup Ghee

¼ teaspoon Yogurt

Green Coriander Powder

METHOD:

STEP 1 – Sieve together besan flour, baking powder in a bowl.

STEP 2 – Then sieve powdered sugar in the same bowl.

STEP 3 – Add ghee, yogurt, cardamom powder and knead into a soft dough. Set aside for 2 hours in the refrigerator.

STEP 4 – Preheat the oven at 180 degree Celsius. Make lemon size balls of the dough and plate them on the baking tray.

STEP 5 – Bake in a preheated oven for 10-12 minutes.

STEP 6 - Let them cool in the oven itself for 5minutes and then remove and cool then on a wire rack.
Serve with a cup of tea or coffee.