Nankhatai — wheat and chickpea biscuits
Crumbly biscuits made with chickpea flour, ghee and cardamom.
Active time15 min
Cooking10 min
Total45 minResting : 20 min
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Ingredients
- 75 g whole wheat flour
- 25 g chickpea flour
- ¼ tsp baking powder
- 1 tbsp fine wheat semolina — optional
- 65 g finely powdered sugar
- ½ tsp ground green cardamom
- 75 g ghee
Preparation
Preheat the oven to 180 °C. Line a baking tray with baking paper. In a bowl, mix the flours, semolina if using, baking powder, sugar and cardamom. Distribute the baking powder evenly.
75 g whole wheat flour25 g chickpea flour¼ tsp baking powder1 tbsp fine wheat semolina — optional65 g finely powdered sugar½ tsp ground green cardamom- oven
- baking tray
- baking paper
- mixing bowl
- spoon
Add the ghee gradually and bring the dough together without kneading. It should be firm and hold together. Shape into balls, flatten slightly and mark with a fork. Space them out on the prepared tray.
75 g ghee- mixing bowl
- fork
- baking tray
Bake for about 10 min, until lightly golden and crisp. Carefully transfer to a wire rack and let cool completely before serving.
- oven
- baking tray
- spatula
- wire rack
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration