If you ask me what my favourite childhood biscuit was, the answer is easy.
Nankhatai.
The ones that came from those old Indian bakeries with steel containers, a glass counter, and somehow always an uncle sitting outside reading a newspaper.
After moving to Europe, I tried recreating that same nankhatai many times. Somehow it never tasted quite right. The texture was off. The aroma was different. It just wasn't the one I remembered.
Things changed after we started making our own chakki atta.
So I thought, why not give it another try?
And guess what?
It works.
I've shared the full recipe below. And if you'd rather watch me blabber about it, the video is right here. Enjoy!
BTW, we also sell these here. Just in case.
Chocolate Nankhatai Recipe
This recipe makes approximately 20–24 chocolate nankhatai, depending on the size.
Ingredients
220 g Ghee
240 g Whole Wheat Flour
120 g Chickpea Flour
60 g Semolina
60 g Cocoa Powder
80–100 g sugar (adjust to taste)
5 g baking soda
2 g salt
2 tbsp vanilla essence
50 g chocolate chips
Steps
Prepare the oven
Preheat the oven to 160°C (fan) or 170°C (conventional).
Line a baking tray with parchment paper.
Cream the ghee and sugar
In a large bowl, whisk the ghee and sugar together for 3–4 minutes until the mixture becomes light and creamy.
Add the vanilla essence and mix well.
Mix the dry ingredients
In a separate bowl, combine the whole wheat flour, chickpea flour, semolina, raw cacao powder, baking soda, and salt.
Mix thoroughly to ensure even distribution.
Make the dough
Gradually add the dry ingredients to the ghee mixture.
Mix gently until a soft dough forms.
Fold in the chocolate chips.
If the dough feels too dry, add 1–2 teaspoons of ghee; if too soft, add a little whole wheat flour.
Shape the nankhatai
Divide the dough into equal portions (about 25–30 g each).
Roll into balls and flatten slightly with your palm.
Place them on the prepared tray, leaving some space between each nankhatai.
Bake
Bake for 15–18 minutes, or until the edges are lightly golden and the tops have developed small cracks.
The nankhatai will still feel soft when removed from the oven.
Cool
Allow the nankhatai to cool on the tray for 10 minutes.
Transfer to a wire rack and let them cool completely before serving.
Storage
Store the chocolate nankhatai in an airtight container at room temperature for up to 2 weeks. Their flavor deepens after a day, making them even more delicious.
