Naan Khatai

Naan Khatai

Earthquake on a Platter!

Naan Khatai is a crumbly Indian biscuit which goes wonderfully with a hot drink. Once baked, they acquire distinct cracks across their risen, dome-like surface.
As a child, it fascinated me so, that I had named them earthquake cookies! The hero of the recipe is Verka Ghee, full of ‘desi’ flavour and healthy goodness.


  • 100 gm ‘maida’ (1 cup)
  •  50 gm ‘besan’ (1⁄2 cup)
  •  50 gm ‘sooji’ (1/3rd cup)
  • 200 gm sugar(1 cup)
  •  200 gm Verka Ghee (1 cup)
  •  10 ‘elaichis’
  •  1 tsp baking powder
  • Nuts to garnish


  • Melt the ghee and grind the sugar to a fine powder
  •  Grind the ‘elaichi’ seeds and keep aside.
  •  Beat the ghee and sugar together until they are blended.
  •  Sieve to combine the maida, besan, sooji and baking powder.
  •  Scatter elaichi powder and the sweetened ghee over the dry ingredients, then mix lightly, using your fingertips.
  •  Cover the prepared dough with a damp cloth or cling film.
  •  Preheat oven to 180 degrees C.
  •  Grease a flat tray with a little extra ghee.
  •  Now shape small balls of dough and arrange on the ready tray. Keep space between them.
  •  Flatten each ball and stud it with an almond or cashew nut. Allow them to ‘rest’ for 10-15 minutes
  •  Bake in a central section of the oven for 10 minutes. Maybe you will need to pop them back for another 5 minutes.
  •  Pull out of the oven when slightly tinged with brown.
  • Cool completely before transferring to an airtight container. Enjoy with a cup of ‘adrak chaai’ !

Note: Be really vigilant once the baking time begins. These little dainties can burn very quickly if not monitored. To make a chocolate flavoured khatai, replace
2 tbsp of maida with cocoa powder. Instead of nuts, you could ‘press into service’ some choco-chips