Nan Khatai is an Indian shortbread prepared with ghee, sugar, plain flour (maida), gram flour (besan), semolina (sooji) and cardamom powder and traditionally is baked on the slow fire of charcoal for the crisp, melt in the mouth texture.
While growing up, whenever I went to Chandi Chowk in Delhi, I was intrigued by how these cookies were baked on small carts. Its smell was while baking was so inviting that one couldn’t resist from sampling some- hot off the charcoal. Soft, crumbly, flaky, lightly sweetened- they simply melt in your mouth.
This biscuit originated in Gujarat in the 17th century! The legend goes that ‘Nan Khatai’ was first introduced by a Parsi baker who worked in a Dutch Bakery in Gujarat. The original recipe was that of a ‘dried bread’ and over the years the recipe changed, and it took shape of biscuit rather than dried bread.
This cookie is prepared with 3 types of flours- Plain flour forms the base of the recipe, gram flour adds an earthy nutty flavour and semolina gives it a gritty bite.
Other recipes you might like to try are Oatmeal Chocolate Chip Cookies, Eggless Ras Malai Cookies, Chocolate Chip Cookies and No Bake Oatmeal Energy Balls.
