There’s something about diwali that makes me crave nankhatai! these crumbly, eggless cookies owe their origins to dutch presence in india, but i love how they have taken on a distinct indian flavour with the addition of ghee and chickpea flour (besan). Sometimes, you’ll find half the chickpea flour being substituted with sooji (semolina), and that works really well too, but this recipe has just two flours:all-purpose and chickpea.
