Naan Khatai Recipe/ Delicious Indian cookies/ Eggless cookies

Nan Khatai Cookies

Have you ever noticed the hawkers selling warm nan khatais by roadsides? Some even bake them in their custom made ovens(modified oil tin canisters). Their roadside baking and delicious earthy smell of dough rising from the odd ovens pull visitors to buy some. I have always been fascinated by this rustic/desi style of baking and wanted to give a try to these traditional Indian cookies which originated in Surat dated back to 16th century.


Although I wanted to bake them some day or the other the decision was built up when Meenu Goyal(one of the co-passengers while travelling to Vadodara) gave me some nan khatai cookies baked by her. Those were wonderfully crisp and melt-in-mouth that I still can feel the taste. This recipe is a sincere try to hers. Thanx a lot Meenu for sharing such an amazing recipe with me. The nan khatai recipe requires ghee or clarified butter( hope weight watchers and digestive biscuit lovers will spare me 😉)

A dough is prepared by adding ghee to the 3 types of flours and then baked till perfection.Let’s try out one of the most common yet delicious cookies recipes now.

Prep time – 10 min Baking time – 25-30 min Cuisine – Indian

Yields – 20-25 nos(depends on the size you need) Author – Bharti Dhawan

Nan Khatai Cookies

All You Need

  Ghee/ clarified butter(at room temperature) – 1 cup or 100 gms

• Powered Sugar – 1 cup/100 gms

•  Besan/ gram flour – 1 cup or 100 gms

•  Maida/ all purpose flour – 1/2 cup or 50 gms

•  Sooji/ fine semolina – 1/2 cup or 50 gms

•  Baking soda – 1 tsp

•  Green cardamom/ ilaychi powder – 1 tsp

•  Finely chopped pistachios or almonds – 1 tbsp(for garnishing) 


1-  Take a bowl and mix 3 flours and baking soda. Mix everything well with hands to use later
2-  Take out the seeds of green cardamom/ilayachi and pound coarsely
3-  Now take a broad bowl and add ghee and sugar. Whisk with an electric beater for 10 minutes

*  If an electric beater is not available, the hand whisk will do the same with double time taking. The mixing of ghee and sugar can be done with hands too to spend 30 minutes for the creamy consistency

4-  When the mix becomes creamy white and light add flours and cardamom powder

5-  Mix everything with hands or spatula to make a dough. Don’t knead just combine it. If you feel it too greasy add a little more flour. You can refrigerate the dough for 10 minutes before shaping

6-  Make balls of equal size and flatten a little between your palms. Make a plus sign in the centre with a sharp knife and stick some chopped nuts on top

7-  place them on a baking tray a little far apart to bake for 25-30 minutes at 180°C in a preheated oven. You should keep an eye while baking as baking time varies oven to oven.When baked give resting time and finally place them on a wire rack to cool


1-  These cookies can be baked without oven in a flat based heavy pan or kadahi. For this add 400g salt to the pan. Keep a stand or plate over it followed by a thick paper(kitchen tissues) 

2-  Heat the pan at high flame for 2 minutes first then bringing down by simmering. Place cookies in a greased thali  over the kitchen paper and cover the pan with lid. Bake at low flame for 20 minutes. Keep an eye while baking