Nan Khatai (Indian butter biscuits)

Recipe from: July 2012

Ingredients 9
Servings 20
Time 00:15


  • 90
    gram flour (chickpea flour)
  • 70
    fine semolina (use medium semolina for texture in the biscuits)
  • 20
    plain flour
  • Pinch of baking powder
  • Pinch of cardamom powder or cinnamon powder
  • 120
    unsalted butter (at room temperature)
  • 120
  • 1
    sliced almond
  • 1
    sliced pistachio


Preheat the oven to 180°C and line an oven tray with parchment paper.

In a bowl sift together the gram flour, semolina, plain flour, baking powder and cardamom or cinnamon powder.

In a separate bowl cream together the butter and sugar until light and fluffy.

Add the dry ingredients to the butter mixture a little at a time and mix together thoroughly.

From the dough, break off ping pong sized chunks and roll into ball between your palms.

Flatten the biscuits slightly and cut criss-crosses in the top with a sharp knife.

In the middle of each biscuit place half a pistachio or almond.

Arrange the biscuits on the baking tray three fingers apart – they will expand and flatten in the heat of the oven.

Bake for 15 – 20 minutes until golden brown.

Remove the biscuits from oven and leave them to cool before picking up or they will break apart.

Serve with Masala Chai (Spiced Indian Tea).

Reprinted with permission of Damian Ettish.


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