Nan Katai biscuits

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Since yesterday, I have been on a baking spree, trying my hand at few recipes. My house is smelling so good, baking is therapeutic, I think, I should do it more often. Yes, it’s again time for our blog hop with the theme as”Baking” .  Here is my sincere attempt to make the traditional Indian biscuits, Nan Katai.  Well, I am quiet happy, the taste is good and they will  not last long.

I had read long time back, that the traditional recipe of Nan katai or Nan khatai as many write, makes use of gram flour and semolina also. I tried to incorporate the same here. Thus, along with self raising flour, I have used a little of semolina and gram flour. I threw in a few strands of saffron and the taste on biting, gave a nice fragrance. For reference, I checked it here. Over to the recipe of my version of Nan Katai biscuits.

My other cookie recipe can be found here.

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nan katai

making of nan katai nan katai Nan Katai biscuits collage

making of nan katai

nan katai nan katai Nan Katai biscuits nan katai
Nan Katai biscuits
Print Recipe
A traditional Indian biscuit which has stood the test of time.
Servings Prep Time
10 pieces 10 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
10 pieces 10 minutes
Cook Time Passive Time
15 minutes 10 minutes
nan katai nan katai Nan Katai biscuits nan katai
Nan Katai biscuits
Print Recipe
A traditional Indian biscuit which has stood the test of time.
Servings Prep Time
10 pieces 10 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
10 pieces 10 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings: pieces
  1. Take a bowl and add the dry ingredients (except cardamom and saffron strands).
  2. Put butter and mix gently with the spoon.
  3. Mix well until you get perks and the dough is formed. Use a little milk if necessary. lastly add cardamom powder and saffron strands to it.
  4. Keep aside for ten minutes.
  5. Pre-heat the oven.
  6. Grease the tray with a little oil. You can also use parchment paper.
  7. Make small balls, slightly flatten them before keeping them.
  8. Keep in the oven. My oven needed five to seven minutes. The biscuits get a brownish colour on and the fragrance spreads around.
  9. Once done, keep them in the oven for five minutes.
  10. Later, put on the wire rack.
  11. Nan katai biscuit is ready to serve.
Recipe Notes

The temperature settings are different for each oven.

My oven is Bajaj Majesty 600QT.  It has different knobs for time and temperature settings.

It is essential that the butter is soft. Hence,one hour prior, remove from refrigerator and keep it at room temperature.

If you use salted butter, do not add the extra  pinch of salt.



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Here are the other recipes of Culinary Hoppers

Jalapeno Cheddar Corn Bread by Parvathy

Chilli Biscuits by Vani

Ladi Pav Buns by Padma

Simple Cocoa Brownies by Swati

Chocolate Mud Cake with Ganache by Poornima

This is my new e-book which has hit  the stands now !


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South Indian Breakfast

Methi Khakra

I love Gujarati food. The snacks that they make are varied and yummy. Khakra, fafda, dhokla and kachori are some of their popular ones. Khakra are made of various kinds. They can be used as a snack or for breakfast.They can be stored for a long time and ideal to carry during travelling.

The affair with khakra started long back at home. Children loved these when they were young and I always had a stack of these in my pantry. Methi , Jeera, Masala, Garlic, so many varieties were available in the bakery.

As we planned to make Gujarati dishes, I thought of trying my hand at Khakra.  Yes, they did turn out good and glad that I ventured into this one. Presenting to you all Gujarati’s popular snack Methi Khakra today.

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methi khakra

Methi Khakra
Recipe Type: Snacks
Cuisine: Gujarati
Author: Jayashree @ evergreendishes
Prep time:
Cook time:
Total time:
Serves: 8
Crispy and spicy, these snacks can be binged anytime.
  • Wheat flour 1cup
  • gram flour 1tsp
  • kasuri methi 2tsp
  • chilli powder 1/2 tsp
  • amchur powder 1/2 tsp
  • turmeric powder 1/4tsp
  • asafoetida 1/4tsp
  • salt to taste
  • oil 1 tsp +extra
  • water for kneading
  1. To make the dough:
  2. Take a bowl and add the wheat flour.
  3. Add all the dry ingredients. Mix well.
  4. Put one teaspon of oil and mix in the flour.
  5. Add little water and knead to a firm dough.
  6. Keep it aside for ten minutes.
  7. To make the khakras:
  8. Take a small ball of the dough and roll it into a thin circle.
  9. Heat a skillet.
  10. Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
  11. Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
  12. Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
  13. Remove and keep aside
You can do various varieties here. Palak paste, garlic paste, chopped coriander, roasted cumin powder and one with punjabi flavours too can be prepared.


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dry ingredients

Put the dry ingredients in a bowl and mix them thoroughly. Wheat flour, gram flour, amchur powder, kasuri methi, chilli powder, turmeric powder and asafoetida

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kneading the dough

Add a teaspoon of oil and mix it. Put little water and knead to a dough.

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Dough is ready. The dough should be firm. Keep it aside for ten minutes.

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dough balls

Make small balls of the dough.

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dough rolled into circle

Take a ball and roll it into a thin circle. Khakras should be made as thin as possible.

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roast on a skillet

Heat a skillet, put it on it, when air pockets are seen, flip it over, and then drizzle some oil and press with a potato masher

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press it with a potato masher

Press the edges and flip it once or twice. They need to be crisp, not soft.

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methi khakra is ready

Methi Khakra is ready.

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methi khakra

A few khakras for you ! And do check out my other recipe Puffed Rice Balls aka Gujarati Mamara na Ladoo 

Here are the links to other Gujarati dishes of blog hop girls !

Dal Dhokli by Shubha, Gujarati Summer Thali, Fajeto and Bitter Gourd Curry by Padma, Trevti Dal by Shobana, Muthiya by Parvathy, Khandvi by Poornima, Surti Locho by Piyali, Sukhadi by Vani and Cabbage Muthiya by Anu

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book of handyhints  Methi Khakra Book of Handyhints 00 201x300

book of handyhints


Kothimbir Vadi

Kothimbir Vadi  is one of the specialities of the Maharashtrian cuisine. It is fritters made of coriander leaves.  You can use them as snacks with tea or as an accompaniment with main course of food.


Veg cheese croquettes

Veg Cheese Croquettes are crisp on the outside and soft gooey red colour inside. They make an ideal snack for evenings or as an appetiser for party or get together. I have chosen this  recipe as a starter for North Indian Thali of our Blogversary special.  (more…)

Making of Puri in steps

Puri is a popular South Asian unleavened bread . It is usually known as puri or poori (pronounced as poori.  It is tasty and makes a great meal. This post is part of the Culinary Hoppers, Blogversary special. Yes, it’s been a year of our blog hop and truly a wonderful journey with like minded bloggers.  It is the part of the theme “South Indian Thali” (more…)

Khasta Kachori

Kachori is a savoury snack which originated in  Uttar Pradesh and Rajasthan.  Today, it is popular in many states as Madhya pradesh, Gujarat, Maharashtra and all the  northern states. Various kind are prepared with different filling inclusive of sweet and dry fruits. Both baked and fried versions are made. It’s festivity time  and  the theme of our blog hop is “Kachoris ” I am presenting to you a popular and tasty one ” Khasta Kachori ” Do find a picturesque presentation below.

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kastha kachori

Ingredients :

For the dough :

  • Refined flour 2 cups
  • soda 1/2 tsp
  • salt 1/2 tsp
  • water
  • oil 3tbsp

For the filling :

  • urad dal 1/2 cup
  • green chilly
  • ginger 1 inch
  • dhania powder 1tsp
  • cuminpowder 1/2 tsp
  •   fennel powder 1/2 tsp
  • chilly powder 2tsp
  • sugar 1/2 tsp
  • salt
  • cashew pieces
  • raisins
  • oil for deep frying

Take a tip : I pounded fresh spice powder and it tasted great. Take a spoon each of dhania, cumin and fennel and powder it in the small jar.

Method :

To make the dough :

  • Sift the flour, salt and soda together.
  • Add oil and mix well with fingers.
  • Knead to a dough of thick consistency,
  • Cover it with a moist cloth and keep aside.


To make the filling :

  • Soak the urad dal for an hour.
  • Coarsely grind  it along with ginger and green chilly.
  • Heat oil in a pan. Add the ground paste to it.
  • Along with it add asafoetida and other spice mix.
  • Let the moisture evaporate. Add salt and lime juice.
  • Let cool.

To  make the kachoris :

  • Make 15 balls of the dough and the filling.
  • Take a ball of the dough, roll it into a puri. Keep it thick at the centre and thin at the edges.
  • Take a ball of the mixture, enclose it by sealing the edges.
  • Flatten it by pressing with fingers.
  • Repeat for others.
  • Heat oil in a frying pan.
  • Deep fry by putting three or four at a time.
  • It should be golden in colour.
  • Remove and put it on absorbent paper.
  • Serve with sweet chutney and green chutney.
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filling mixture

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balls of the dough

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balls of the filling

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dough rolled

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place the filling

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seal the edges

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flatten it with fingers

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deep fry

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kastha kachori

Do check out the other variety of kachoris by Culinary Hoppers.

Aloo pyaz ki kachori by Vani

Green peas kachori by Piyali

Tuvar lilva kachori by Parvathy

Sattu ki kachori by Swati

Dry fruit kachori by Padma

Khasta kachori by Shubha

Whole mung baked kachori by Anu

Kabuli channa kachori by Shobana

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kachori collage




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Shenga holige/peanut sweet pancake

With the commencement of the holy month of Shravan, many auspicious days and festivals lay ahead. If the tuesdays and fridays are sacred, in between are the Nagara chauti, panchmi , raksha bandhan,  varmalakshmi  and krishna janmasthmi, so many tuned up, one needs to think of the different sweets that can be prepared. Today, I am presenting to you shenga holige/peanut sweet pancake. Shenga is peanut or groundnut and holige is a stuffed sweet bread or pancake. (more…)

Ragda Patties

Ragda Paatis is a very popular chaat . It is a one filling meal. It can be easily prepared if you have the soaked peas. Potato tikkis or patties are prepared and served with a delectable dish of peas, topped  with various chutneys.