Make chocolate Nan Khatai the easy way in a pressure cooker! With whole wheat and chickpea flour, this is a healthy treat to gorge on!
Nan khatai is India’s own version of the popular shortbread cookie, and we are happy to eat it with tea or as dessert! Did you know that the word literally means ‘bread biscuit’? Yes, Nan refers to bread and khatai refers to biscuit, so there you go! Nan khatais can be baked, but they can also be made in a pressure cooker.
Traditionally nan khatai is made with refined flour, powdered sugar, butter and other ingredients, but we’ve decided to go healthier. We have replaced refined flour with whole wheat flour and chick pea flour, and organic jaggery powder is the perfect natural substitute to white sugar. Who says that your favorite treats can’t be healthy? Here is the recipe where we prove otherwise, with an extra kid-friendly ingredient – chocolate!
Chocolate Nan Khatai Pressure Cooker Recipe
Ingredients:
- 1 cup whole wheat flour
- 1/2 cup chickpea flour
- 1/2 cup jaggery powder
- 1/4 cup ghee / clarified butter
- 1/4 cup milk or as needed
- 2 tablespoons chopped pistachio
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
Method:
1. In a bowl sieve the whole wheat flour, chickpea flour, cocoa powder and baking powder.
2. In another bowl take powdered jaggery and add ghee to it.
3. Add this jaggery ghee mixture to the bowl of dry ingredients and rub until it appear like bread crumbs.
4. Add milk little by little as required and make a dough. Do not knead, just gather the flour together.
5. Meanwhile preheat the pressure cooker. For that take a 5 liter pressure cooker and add 2 cups of salt or fine sand. Place a stand over it. Remove the whistle and rubber gasket from the lid of the pressure cooker and close the lid. Heat the pressure cooker on medium to high heat for about 15 minutes.
6. Grease a plate with ghee. Select the plate size which fits well inside the pressure cooker.
7. Pinch out 10-12 equal sized portions of the dough. Roll each portion between the palms and then flatten slightly.
8. Add a little chopped pistachio in the center of each cookie dough and apply slight pressure.
9. Arrange the Nan khatais on the greased plate such that they do not touch each other. Keep enough space between them as they spread out while baking.
10. Carefully place the plate of Nan khatai in the preheated pressure cooker over the stand. Close the cooker, on a low to medium flame, allow the Nan khatai to cook for about 20 minutes.
11. Allow the Nan khatai to cool down on the rack before transferring them to an airtight container.
Take care not to overcook the Nan Khatai, since they harden as they cool. The Chocolate Nan khatais remain good for about 4-5 days at room temperature in an air tight container. This is a very simple recipe for chocolate nan khatai and the pistachio gives the cookies a festive touch. They’re the perfect healthy option to give your kids as an after school snack, to serve your guests or to simply enjoy with your hot cup of tea!
Chocolate Nan khatai/ Nankhatai Recipe
Ingredients
- 1 cup = 200 ml
- 1 cup whole wheat flour
- 1/2 cup chickpea flour
- 1/2 cup jaggery powder
- 1/4 cup ghee / clarified butter
- 1/4 cup milk or as per need
- 2 tablespoons chopped pistachio
- 2 tablespoons unsweetened coco powder
- 1/2 teaspoon baking powder
Instructions
- In a bowl sieve the whole wheat flour, chickpea flour, coco powder and baking powder.
- In another bowl take powdered jaggery and add ghee to it.
- Add this jaggery ghee mixture to the bowl of dry ingredients and rub until it appear like bread crumbs.
- Add milk little by little as required and make a dough. Do not knead, just gather the flour together.
- Meanwhile preheat the pressure cooker. For that take a 5 liter old pressure cooker and add 2 cups of salt or fine sand. Place a stand over it. Remove the whistle and rubber gasket from the lid of the pressure cooker and close the lid. Heat the pressure cooker on medium to high heat for about 15 minutes.
- Grease a plate with ghee. Select the plate size which fits well inside the pressure cooker.
- Pinch out 10-12 equal sized portions of the dough. Roll each portion between the palms and then flatten slightly.
- Add a little chopped pistachio in the center of each cookie dough and apply slight pressure.
- Arrange the nan khatais on the greased plate such that they do not touch each other. Keep enough space between them as they spread out while baking.
- Carefully place the plate of Nan khatai in the preheated pressure cooker over the stand. Close the cooker, on a low to medium flame, allow the Nan khatai to cook for about 20 minutes.
- Allow the nan khatai to cool down on the rack before transferring them to an airtight container.
- The chocolate nan khatai remains good for about 4-5 days at room temperature in an air tight container.
Need organic jaggery to make these delicious cookies? we’re here to help! Click on the link below to get it delivered straight to your doorstep.
hi mam, can I skip cocoa powder and baking soda? if i skip this ingredients will I still be able to make it in pressure cooker???
Yes, Please should avoid baking soda and you can add pure cocoa powder. Or you can skip and make.
Love the combination of wheat and chickpea flour. Tried this recipe in oven and am so satisfied. My 3yo relished it much. Thanks for sharing this recipe:)
Hi Ramya,
Happy to know dear. Thank you 🙂