My Chocolate Nankhatai are HEAVENLY. They’re eggless Indian style cookies made with plenty of ghee. I also use cocoa powder to give a rich, intense chocolatey flavour. Perfect as a tea time treat or bake for special occasions.
Note – This recipe has been updated from the archives – first published 24 September 2012. I’ve added new images and helpful content.
The original nankhatai recipe remains one of my favourite biscuits of all time. The rich buttery flavour and crumbly texture is so addictive! The classic is also a great carrier of flavours – these orange almond nankhatai are perfect examples.
Adding cocoa powder to the dough gives deep chocolate decadence. It almost reinvents nankhatai but you still get the flavour of the ghee and cardamom coming through.
Serve these chocolate nankhatai with a cup of karak chai or coffee. A glass of chilled badam milk hits the spot too! You could also use these to make a chocolate nankhatai cheesecake .
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
All purpose flour (plain flour)
Besan and semolina – used in the classic recipe.
Ghee – I use homemade ghee but you can use shop bought desi ghee. It looks like a lot of ghee but it will give the nankhatai a super buttery and crumbly finish.
Sugar – I use caster sugar as it dissolves quicker when creaming.
Cocoa powder – I have used pure 100% cocoa powder. DO NOT substitute hot chocolate powder which contains far too many other ingredients.
Baking powder – needed to give the dough rise. Use baking powder that is in date.
Cardamom powder – a classic in Indian sweets.
Vanilla – I used vanilla powder to complement and add warmth to the chocolate. If you don’t have it, leave it out.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Chocolate Nankhatai
Equipment
- Kitchen scale
- oven
- Baking tray
Ingredients
- 100 gram ghee
- 125 gram flour
- 12.5 gram besan
- 17.5 gram semolina
- 55 gram caster sugar
- 3 tablespoon cocoa powder
- ⅛ teaspoon baking powder
- pinch cardamom powder
- pinch vanilla powder optional
Instructions
- Pre-heat the oven to gas mark 5 or 375℉ or 190℃ or 170℃ in FAN OVEN.
- In a big mixing bowl, whisk the ghee and sugar until pale and fluffy and the sugar has dissolved.
- Once creamed, sift in plain flour and besan. Add in semolina, baking powder, cardamom, vanilla and cocoa powder.
- Bind into a dough without kneading too much, and make small balls (around 25 grams each). Do not flatten.
- Place on a lined baking tray, Leave enough space between them.
- Bake in a pre-heated oven for 15 minutes.
- Remove from the oven but leave on the baking tray until cool. Sprinkle over pistachios and rose petals. Allow to cool completely, then remove and store in an airtight container. Nankhatai can be stored for up to 5 days.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Chocolate Nankhatai
Equipment
- Kitchen scale
- oven
- Baking tray
Ingredients
- 100 gram ghee
- 125 gram flour
- 12.5 gram besan
- 17.5 gram semolina
- 55 gram caster sugar
- 3 tablespoon cocoa powder
- ⅛ teaspoon baking powder
- pinch cardamom powder
- pinch vanilla powder optional
Instructions
- Pre-heat the oven to gas mark 5 or 375℉ or 190℃ or 170℃ in FAN OVEN.
- In a big mixing bowl, whisk the ghee and sugar until pale and fluffy and the sugar has dissolved.
- Once creamed, sift in plain flour and besan. Add in semolina, baking powder, cardamom, vanilla and cocoa powder.
- Bind into a dough without kneading too much, and make small balls (around 25 grams each). Do not flatten.
- Place on a lined baking tray, Leave enough space between them.
- Bake in a pre-heated oven for 15 minutes.
- Remove from the oven but leave on the baking tray until cool. Sprinkle over pistachios and rose petals. Allow to cool completely, then remove and store in an airtight container. Nankhatai can be stored for up to 5 days.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Gatte Ki Sabzi – a Rajasthani dish made with besan dumplings (gatte) simmered in a yogurt gravy. This version is prepared without onion and garlic. It’s commonly served as a curry alongside roti, rice or as part of a Rajasthani thali.
I’ll take a second helping thanks!
Note – This recipe has been updated from the archives – first published February 2012. I’ve added new images and helpful content.
When my Mum first posted this recipe, she named it Gatte Ki Kadhi and it isn’t hard to see why. The chickpea flour dumplings are simmered in a tempered yogurt besan gravy – essentially kadhi!
My favourite way to eat gatte ki sabzi is with bajra na rotla and jeera rice on the side. I once had it with lasaniya gajar – it was a winter warming thali for sure!
Here are a few other sides I think would pair really well – all add veggies and extra crunch factor!
- Indian red cabbage stir fry
- Indian broccoli stir fry sabzi
- Beetroot, radish & carrot salad with an Indian tadka
Recipe Details & Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The gatte are pretty easy to make and you only need a couple of ingredients. Gram flour is the main ingredient with red chilli powder and ajwain seeds to flavour. They are then boiled in water to cook through.
Then, it’s on to the gravy. It’s a thick spiced gravy, with the “kadhi” having similar flavour to this Rajasthani spring onion kadhi . The gravy is robust and deeply warming thanks to the tempering with whole spices and spice powders – red chilli powder and cumin coriander powder. It’s different to a Gujarati kadhi base which is sweeter.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Gatte Ki Sabzi
Ingredients
Besan Gatte
- 1 cup besan
- ¼ cup yogurt
- 3 tablespoon ghee or oil
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon kasoori methi
- ½ teaspoon fennel seeds
- ½ teaspoon carom seeds ajwain
- salt to taste
Gravy
- 1 cup yogurt sour
- 1 tablespoon besan
- 1 tablespoon red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander dhana jeeru powder
- salt to taste
Tempering (Vaghar/Tadka)
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- ¼ teaspoon hing
- 1 tablespoon whole spices (optional) bay leaf, clove, cinnamon stick and green cardamom
- ¼ teaspoon kashmiri red chilli powder
Garnish
- coriander
Instructions
- In a mixing bowl add 1 cup besan , 1/4 cup yogurt , 3 tablespoon ghee , 1 tablespoon red chilli powder , 1 teaspoon turmeric powder , 1 teaspoon kasoori methi , ½ teaspoon fennel seeds , ½ teaspoon carom seeds , and salt to taste .
- Mix well and knead the dough using lukewarm water, the dough will be little sticky.
- Apply little oil on your hands, divide dough into equal portions and shape into a long cylindrical roll.
- In a pan add 3 cups of water and bring it to boil, add gatte cylinder and cook at least 8-10 minutes, or until small bubbles appears on the surface of the gatte.
- Remove from the water and set it aside. Do not discard the water. Once the gatte are cooler to touch, cut into small pieces. Set aside.
Yogurt Gravy
- Mix 1 cup yogurt , 1 tablespoon besan , 1 tablespoon red chilli powder , ½ teaspoon turmeric powder , 1 tablespoon ground cumin and coriander , and salt to taste and whisk well.
- On a medium flame, heat 3 tablespoon oil in a kadai/pan and add 1 teaspoon cumin seeds , ¼ teaspoon hing and 1 tablespoon whole spices (optional) When the seeds crackle add ¼ teaspoon kashmiri red chilli powder and the yogurt mixture. Turn the heat down, then add the water the gatte were boiled in.
- Bring to a boil, while stirring continuously so the kadhi doesn’t split. Add cut gatte, and simmer for 6-8 minutes.
- Garnish with chopped coriander .
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
