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Naan Khattai Biscuits

Make authentic Naan Khattai Biscuits with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.

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By DenisiyaPublished on October 25, 2019
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Naan Khattai Biscuits
⏱️
Prep Time25 mins
🍳
Cook Time20 mins
⌛
Total Time45 mins
🍽️
ServingsMakes 20-25
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This Indian Recipe Makes ± 40 Biscuits (2 ½ Dozens)

Naan Khattai Biscuits – also spelled, Naan Khattay/Naan Khatai/ Naan Katai is an Indian biscuit infused with cardamom (elachi). These biscuits have a distinctive look to them with a few cracks here & there & almonds as their signature topper.

My mum often baked them on weekends & the aroma of these biscuits were absolutely incredible. It is also one of the favourites to bake during any festivities.

This is also a great bake to gift someone & also perfect for those Eid & Diwali/Deepavali parcels.

🥗

Ingredients

Scale:
Base Yield: Makes 20-25
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Step-by-Step Instructions

21 Steps
  1. Step 1

    Preheat oven to 180° Celsius.

  2. Step 2

    Make sure that the butter/margarine is at room temperature & add it to a mixing bowl.

    Step 2 visual guide
  3. Step 3

    Add in the castor sugar.

    Step 3 visual guide
  4. Step 4

    Mix the butter/margarine & the castor sugar until smooth & creamy.

    Step 4 visual guide
  5. Step 5

    Add in the cardamom (elachi) powder, bicarbonate of soda, baking powder & semolina.

    Step 5 visual guide
  6. Step 6

    Mix well.

    Step 6 visual guide
  7. Step 7

    Next, add in the all-purpose or cake flour & a pinch of salt.

    Step 7 visual guide
  8. Step 8

    Mix with a spoon until a crumbly mixture forms.

    Step 8 visual guide
  9. Step 9

    Thereafter, go in with your hands & combine until a biscuit/cookie dough forms.

    Step 9 visual guide
  10. Step 10

    Pinch off a small portion of the dough & squeeze the dough in your hands until it is compressed together. Roll the dough between the palm of your hands to form a ball.

    Step 10 visual guide
  11. Step 11

    Continue this process & place the balls onto an insulated cookie tray or a baking tray lined with baking paper.

    Step 11 visual guide
  12. Step 12

    Be sure to leave some space in between each dough ball.

    Step 12 visual guide
  13. Step 13

    Take an almond & lightly press it down in the middle of each ball. This will allow the biscuits to take shape as well.

    Step 13 visual guide
  14. Step 14

    Bake them for 20 minutes in the preheated oven at 180° Celsius.

    Step 14 visual guide
  15. Step 15

    These Naan Khattai Biscuits will not brown that much.

    Step 15 visual guide
  16. Step 16

    Carefully remove the biscuits from the hot tray onto a cooling rack.

    Step 16 visual guide
  17. Step 17

    Allow them to cool for a few minutes.

    Step 17 visual guide
  18. Step 18

    Plate & serve.

    Step 18 visual guide
  19. Step 19

    These biscuits are crunchy throughout.

    Step 19 visual guide
  20. Step 20

    They also make for great gifts in Diwali or Eid boxes.

    Step 20 visual guide
  21. Step 21

    Store these Naan Khattai Biscuits in an airtight container for up to a month.

    Step 21 visual guide
Video Tutorial

Watch How It's Made

Follow along with Denisiya's step-by-step video guide for Naan Khattai Biscuits.

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Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best Naan Khattai Biscuits

What is the secret to making soft rotis that stay soft for hours?

The golden secret is kneading the flour with boiling hot water, which pre-gelatinizes the starches. Roll thin, cook on a hot tawa with a light brush of butter or ghee, and stack inside a covered container wrapped in a clean kitchen cloth.

Can I freeze the roti dough or cooked rotis?

Yes! Cooked rotis freeze exceptionally well. Place sheets of wax paper between each cooked roti, wrap in foil or a zip-top bag, and freeze for up to 2 months. Reheat directly on a hot pan for 30 seconds.

Why did my rotis turn out stiff or hard?

Stiff rotis are caused by rolling the dough with too much dry flour, rolling too thick, or cooking on too low heat for too long, which dries out the moisture. Cook on medium-high heat quickly.

Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

Read Full Story →Get in Touch

Comments & Community

2

Have you tried this recipe or have questions for Denisiya? Join the conversation below.

A
Amalta Maikoo

Receipe are devine. ✌

D
DenisiyaRecipe Creator

Thank you 😊

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