Chia Makhana Nankhatai Biscuit Recipe For A Healthy Snack
Image Credit: Cooking From Heart

The nankhatai is a biscuit that we’ve all grown up eating in India. Made with ingredients similar to a sugar cookie but without any eggs, the buttery-crunchy biscuit is one that remains a classic tea time snack in most households and neighbourhood tea shops. From bite-sized pieces to cookies that are as large as the palm of our hands, the humble biscuit is extremely simple but as delicious as any other baked confection.

This chia-makhana version, made with two prominent superfoods, turns the classic on its head yet keeps up the spirit of the original in essence. It is safe to say that the nankhatai imbues a sense of community like no other because of its ability to be enjoyed by people across socio-economic classes. This simple variation takes into account health-conscious individuals as well as those who wouldn’t possibly be in a position to enjoy the refined flour-refined sugar version that we’ve all loved for so long.

Recipe:

Image Credits: Tasted Recipes

Ingredients

  • ¾ cup makhana flour
  • ¼ cup almond flour
  • 2 tablespoons gram flour
  • ½ teaspoon baking soda
  • 2 tablespoons semolina
  • ¼ teaspoon nutmeg powder
  • ¼ teaspoon cinnamon powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon flax seed powder
  • 3 tablespoons water
  • 1 tablespoon chia seeds, soaked
  • ½ cup cold ghee
  • ½ cup sugar
  • 1 cup yoghurt

Method

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Make Delicious Nankhatai By Using A Microwave Oven

  • Mix the flax seed powder and water in a small cup and set aside for 15 minutes. Whisk the ghee and sugar until the mixture turns creamy.
  • Add the soaked chia seeds, flax seed powder mixture and dahi to this and combine everything thoroughly.
  • In a separate bowl, mix all the dry ingredients and spices. Pour the wet mixture into the bowl with the dry ingredients and knead gently. Stick the mixture in the fridge for 20 minutes.
  • Line a baking tray with a sheet of parchment paper and roll out the dough into half an inch thick sheet out of which cut smaller circles using a cookie cutter.
  • Bake in the oven for 15-17 minutes at 160 degrees Celsius and allow them to cool on a wire rack before serving with a hot cup of tea.