Nan Khatai Recipe without Oven
Try this Nan Khatai Recipe without Oven recipe, or contribute your own.
Try this Nan Khatai Recipe without Oven recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Sieve chickpea flour through a strainer.
- Peel green cardamom and crush its seeds in mortar pestle into fine powder.
- Finely chop pistachios.
- In a vessel with heavy base, add 300 to 400 grams of salt. Spread it evenly. Cover the vessel and let it heat sufficiently.
- To the chickpea flour add baking powder and powder sugar and mix everything really well.
- Add green cardamom powder followed with melted ghee to the flour and knead the dough.
- Continue kneading until dough becomes smooth. It should not be too soft or too hard.
- Grease a plate or tray with some ghee as well.
- Pinch small to medium portion from the dough and roll into round shape. Flatten it gently with your palm and place it on the greased plate. Repeat the process until the entire mixture is utilized.
- Place 3-4 pieces of pistachios and press gently.
- Place a net in the vessel. Place this tray over the net stand inside the vessel and cover it properly with the lid.
- Bake the khatai for 15 minutes on low flame first and check later. When you see that the khatai is brown and turned puffy, they are ready to serve. In case not, then bake for 3 to 4 more minutes.
- Within 15 to 20 minutes the khatai are cooked through. Turn off the flame and take out the plate and let the Nan khatai cool down.
- Separate out the cookies from the tray and transfer them to a plate. Nankhatai are ready to serve.
- Serve these mouth drooling and scrumptious besan nankhatai as a dessert after any meal. Store the remaining in an airtight container. It keeps good for up to 2 months.
Why is this dough dissolving into a greasy puddle instead of holding a cookie shape? Gram flour requires precise moisture management, and altering the 1:1 ratio between the 125 grams of fat and the 125 grams of flour will ruin the structure.
- Sift the gram flour through a fine-mesh strainer to aerate the dense particles before mixing.
- Maintain a low flame on the heavy-based vessel containing 300 to 400 grams of salt to distribute heat evenly without scorching the bottoms.
- Knead the mixture only until it forms a smooth, pliable dough; overworking releases too much oil from the ghee.
- Allow the baked biscuits to cool completely on the tray before handling, as they are fragile while hot.
- Store leftovers in an airtight container for up to 2 months.
Freshly ground green cardamom seeds deliver a sharper aromatic profile than pre-ground spice sitting in a jar. Keep the lid tightly sealed on your improvised salt oven to trap the ambient heat effectively.
