vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Nan Khatai

Nan Khatai
LAUKI AND RIDGE GOURD KHADI

Lauki And Ridge Gourd Khadi

The lauki curry along with ridge gourd is made with yogurt based stews or curries. ...

Shahi Pulao

Shahi Pulao

Shahi pulao is a mix vegetable pulao made with a difference and tastes good with curd and...

 Urad Dal And Raw Mango Chutney

Urad Dal And Raw Mango Chutney

Urad Dal and Raw Mango Chutney is very simple and easy dish. An easy and healthy Andhra ...

BURNED BRINJAL PACHI PULUSU

Burned Brinjal Pachi Pulusu

Burned brinjal pachi pulusu is a classic Andhra dish prepared with tamarind juice, burned...

PAPAYA AND HONEY LASSI

Papaya And Honey Lassi

Papaya lassi is perfect for summer heat. Lassi is an exotic and fun way to cool down on a...

SWEET RICE KALEE

Sweet Rice Kalee

This is simple sweet prepared for prasadam with rice rava....

Nan Khatai Recipe, How To Make Nan Khatai Recipe

Nankhatai are shortbread biscuits popular in India and Pakistan. Learn the recipe of Nan Khatai by vahchef.

The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.

About Recipe

How to make Nan Khatai

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Nan Khatai
Author : Vahchef
Main Ingredient : Maida flour
Servings : 0 persons
Published date : November 22, 2016


Ingredients used in Nan Khatai
• All-purpose flour (maida) - 2 cups.
• Gram flour (besan) - 1 cup.
• Ghee or oil - 1 cup.
• Almonds (optional) - to taste.
• Powdered sugar - 1 cup.
Method:
  • Sieve together All-Purpose Flour, Sugar and Gram Flour.
  • To this add melted ghee or oil and mix until it becomes a smooth dough.
  • Make small balls or make desired shape out of it. If prefered, press an almond in between each cookie.
  • Bake in 150-200o C for 20 minutes or until done.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter