Recipe
Naan Khatai with Masala Chai Recipe
This recipe is rated 3.9 out of 5.
Soy-free option
Nut-free option
Freshly Picked
Easy peasy
Kid-friendly
Baking
Comfort food
Entertaining
Desserts
Got a hankering for some shortbread, but wanna take it to the next level? These slightly nuttier-flavoured rounds hailing from India will do the trick! Best paired with an authentic masala chai, you know, while you’re at it.
You will need
Serves 2
Naan Khatai
- 1 cup all–purpose flour
- 1/2 cup chickpea flour
- 1/2 cup semolina
- 1 cup castor sugar
- 2/3 cup coconut oil
- 2 teaspoons cardamom powder
- Pinch salt
Garnishes, take your pick
- Pistachios
- Dry rose petals
- Caraway seeds
- Sesame seeds
Masala Chai
- 2 cups almond milk (or plant-milk of choice)
- 1–inch ginger
- 2 teaspoons caster sugar (adjust depending on how sweet you prefer your tea)
- 4 cardamom pods
- 1 stick cinnamon
- 4 cloves
- 2 tablespoons loose leaf assam (or strong black variety of tea)
Recipe: Kishwar Chowdhury
Directions
15 mins to prep
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Step 1
Preheat the oven to 160°C fan-forced.
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Step 2
Combine dry ingredients for the biscuits.
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Step 3
Massage in coconut oil.
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Step 4
Roll the mixture into 15–20g balls.
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Step 5
Insert thumbprint for sweet garnishes (pistachio & rose petals) and press in fork for savoury garnishes (caraway & sesame seeds) to make classic shapes and garnishes.
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Step 6
Bake at 160°C for 17 minutes, turning once.
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Step 7
For the Masala chai, simmer sugar and spices in almond milk until fragrant.
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Step 8
Turn the heat off (you don’t want to boil the tea!) and add the looseleaf tea (or tea bag) and steep for 5 minutes with the lid on.
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Step 9
Pour into cups, garnish with rose petals if you’re feelin’ fancy, and enjoy with Naan Khatai :)
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Recipe: Kishwar Chowdhury
