besan nan khatai

Nan Khatai Recipe without Oven – Besan Naan Khatai

Besan Naan Khatai Recipe Without Oven – Besan Nankhatai

Besan Nankhatai without oven is a great variation and most convenient method for making khatai without oven or microwave. Nankhatai is usually prepared in oven and comes out really tempting and crunchy. But nankhatai can also be prepared on flame in wok with a heavy base or in pressure cooker. This nankhatai prepared without oven also have pleasing taste. These Nan khatai are little varied from the regular naan khatai but are good enough to please your kids.

We have a healthier version of Nan khatai. We are using gram flour and powdered sugar to prepare them. You can bake these khatai till little crunchy or soft as per your desire. All you need to note about is cooking time. Today we will make nankhatai in a pan over flame. So, here’s the recipe to make Nan khatai with step-by-step pictures and method. Enjoy!

Directions

Getting Ready:

1. Sieve chickpea flour through a strainer.

besan nan khatai

2. Peel green cardamom and crush its seeds in mortar pestle into fine powder.

besan nan khatai

3. Finely chop pistachios.

besan nan khatai

4. In a vessel with heavy base, add 300 to 400 grams of salt. Spread it evenly. Cover the vessel and let it heat sufficiently.

besan nan khataiMaking:

5. To the chickpea flour add baking powder and powder sugar and mix everything really well.

besan nan khatai

6. Add green cardamom powder followed with melted ghee to the flour and knead the dough.

besan nan khatai

7. Continue kneading until dough becomes smooth. It should not be too soft or too hard.

besan nan khatai

8. Grease a plate or tray with some ghee as well.

besan nan khatai

9. Pinch small to medium portion from the dough and roll into round shape. Flatten it gently with your palm and place it on the greased plate. Repeat the process until the entire mixture is utilized.

besan nan khatai

10. Place 3-4 pieces of pistachios and press gently.

besan nan khatai

11. Place a net in the vessel. Place this tray over the net stand inside the vessel and cover it properly with the lid.

besan nan khatai

12. Bake the khatai for 15 minutes on low flame first and check later. When you see that the khatai is brown and turned puffy, they are ready to serve. In case not, then bake for 3 to 4 more minutes.

besan nan khatai

13. Within 15 to 20 minutes the khatai are cooked through. Turn off the flame and take out the plate and let the Nan khatai cool down.

besan nan khatai

14. Separate out the cookies from the tray and transfer them to a plate. Nankhatai are ready to serve.

besan nan khataiServing:

15. Serve these mouth drooling and scrumptious besan nankhatai as a dessert after any meal. Store the remaining in an airtight container. It keeps good for up to 2 months.

Suggestions

  • Nankhatai can be prepared with chickpea and refined flour, chickpea flour and semolina, chickpea-refined flour and semolina, only with refined flour, refined flour and semolina.
  • If the quantity of ghee is more than nankhatai will not rise. So, in that case mix some chickpea flour to it. And if the quantity of ghee is less then there will be cracks on nankhatai. So, in that case mix some ghee to it.

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Nan Khatai Recipe without Oven Nan Khatai Recipe without Oven
Author: 
Recipe type: Cookies/Biscuits
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gram flour - 1 cup (125 grams)
  • Powdered sugar - ½ cup (125 grams)
  • Desi ghee or vegetable oil - ½ cup (125 grams)
  • Baking powder - ½ tsp
  • Green cardamom - 4-5
  • Pistachios - 4-5
Instructions
  1. Sieve chickpea flour through a strainer.
  2. Peel green cardamom and crush its seeds in mortar pestle into fine powder.
  3. Finely chop pistachios.
  4. In a vessel with heavy base, add 300 to 400 grams of salt. Spread it evenly. Cover the vessel and let it heat sufficiently.
  5. To the chickpea flour add baking powder and powder sugar and mix everything really well.
  6. Add green cardamom powder followed with melted ghee to the flour and knead the dough.
  7. Continue kneading until dough becomes smooth. It should not be too soft or too hard.
  8. Grease a plate or tray with some ghee as well.
  9. Pinch small to medium portion from the dough and roll into round shape. Flatten it gently with your palm and place it on the greased plate. Repeat the process until the entire mixture is utilized.
  10. Place 3-4 pieces of pistachios and press gently.
  11. Place a net in the vessel. Place this tray over the net stand inside the vessel and cover it properly with the lid.
  12. Bake the khatai for 15 minutes on low flame first and check later. When you see that the khatai is brown and turned puffy, they are ready to serve. In case not, then bake for 3 to 4 more minutes.
  13. Within 15 to 20 minutes the khatai are cooked through. Turn off the flame and take out the plate and let the Nan khatai cool down.
  14. Separate out the cookies from the tray and transfer them to a plate. Nankhatai are ready to serve.
  15. Serve these mouth drooling and scrumptious besan nankhatai as a dessert after any meal. Store the remaining in an airtight container. It keeps good for up to 2 months.

 

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