Easy Eggless Nankhatai Recipe

Easy Eggless Nankhatai | Nankhatai Cookies || How to make Besan Nankhatai with step-by-step photos and video

Naankhatai is also known as a traditional flaky, buttery cookie. It is a popular cookie in Pakistan that is prepared at a low cost, with an easy and simple recipe. This is the reason easily available at any kind of shop.

History of Nankhatai:

The word Nankhatai is derived from the Persian word Naan, meaning bread, and "Khatai" from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye. Kulcha is a type of bread similar to Naan.                     
                                                                      

                                         

My Latest Besan Nankhatai Video Recipe:

Prepared with?

Nankhatai is usually prepared with all-purpose flour and semolina with butter But

Here I am using gram flour, all-purpose flour, with a little amount of semolina, clarified butter, and icing sugar.

Nankhatai has to be prepared with:

Unsalted or salted butter, but I am using clarified butter. You can make every type of cookie from this clarified butter that I’m gonna share with all. 

Note: You can adjust sugar to taste. Here, I used 1.5 cups according to my taste, but you can use an equal amount of icing sugar in the flour.
                                                        
                                 

                                   

How to make Clarified Butter?

Clarified butter is made to melt the ghee. Here, I will tell you with pictures first, then I will tell you the nankhatai recipe.

Kindly follow the instructions given in the pictures below.

1. In a melamine or glass bowl, add ghee
2. Microwave for 2 minutes, or you can melt it on the flame as well
3. Let it cool till it turns to lukewarm ghee
4. Now keep in the refrigerator for ½ hour
5. After 30 minutes, take it out of another bowl
6. Then whisk it well for 10 minutes or till turns into a creamy texture

If you have tried this Eggless NanKhatai, don’t forget to rate the recipe. You can also follow me on social media.

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Now that clarified butter is ready to use in the recipe, set it aside. 

In a bowl, sift 1 cup of all-purpose flour. 

Sieve 1 cup of gram flour

Sieve 1/4 cup of semolina and add to the flour bowl

Then add baking powder.

Now add green cardamom powder.

Add salt

Now mix everything, and keep it aside.

Now, add icing sugar to the clarified butter.

Mix them well

Now whisk them together very well for 5 minutes.

Put a mixture of clarified butter with the dry ingredients.

Mix them very well with the spatula for 5 minutes.  

Transfer to the broad surface or marble slab.

Start kneading the dough with your palm.

Until incorporated, to form a soft dough, no need to use water at all

Dough is ready

Now transfer to another bowl, keep in the fridge for resting for about 10 minutes.

Meanwhile, line the butter paper, and preheat the oven for 1/2 hour at 230 °C. 

After 10 minutes, divide the dough in half.

Make equal portions of the dough.

Shape into a ball. Sorry that the invoice picture isn't clear. 

Make a smooth ball and place it on a baking tray. Press it lightly in the middle of the ball with your fingertips.

Repeat the same process with all Nankhatai balls.

Sprinkle crushed almonds and pistachios.

Bake nankhatai for 12-15 minutes at 150 °C. Keep the nankhatai tray in the center of the oven.

After 15 minutes, take it out of the oven. 

Now Nankhatai is done, leave it to rest for about 1/2 hour 
Until it settles down on its own. Note, don't touch any cookie instantly after taking it out of the oven because it is so soft that it takes time to set 

Now transfer to the serving tray.
Crispy and tasty nankhatai is ready to serve with coffee and tea.

Veggie Raita Recipe

Mixed Veggies Raita || Raita Recipe || How to Make Veggie Raita with step-by-step photos

Veggie Raita is the simplest veggie raita recipe that requires just a few ingredients and some chopped veggies. It can lift your meal to several notches. I serve veggie raita with parathas, pulao, chicken biryani, khichdi, tahari, and just about everything.
               

It makes for a wholesome and delicious side dish and can be rustled up in a jiffy. Mix Veggie Raita is a very delicious and healthy Recipe as well. It is a healthy meal, full of nutrients and an energetic side dish, so let's begin. 

Recipe tips:

You can add any vegetables or herbs that you like, just be sure to chop or grate them finely. Grated carrots, finely chopped capsicum, and cucumber work well. If you choose to use a potato, make sure it is boiled first.

You can use either green chili or red chili powder for some heat. If you prefer not to have any spiciness in your dish, feel free to skip both options.

Adding black salt enhances the flavor, so I recommend using it. If you don’t like black salt, you can substitute it with regular table salt.

This dish can be stored in the fridge until evening, but it is best enjoyed fresh.

       

If you have tried this Veggie Raita, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take all ingredients and prepare all veggies.

             

In a bowl, whisk the yogurt very well till it turns to a smooth texture... 

                     

Keep whisking by adding all spices and milk. 

                                                

Now mix all chopped veggies with yogurt, and adjust the salt and pepper; you can do less or more according to taste.

Now ready to serve with biryani, pulao, tahari, and khichdi  

                                                               

Dhaba Style Tawa Kaleji Fry Recipe

                                                                          

Dhaba Style Beef Tawa Kaleji Recipe OR Street Food Tawa Kaleji || How to Make Tawa Kaleji Fry Recipe with Step-by-Step Photos and Video.

Tawa Kaleji is a traditional, highly favored Pakistani street food recipe. Recently, I cooked a delicious dish on a tawa, enhancing it with spices and herbs. I used the homemade kaleji masala that I shared in a previous post. After a long break, 

I’ve started writing my blog again. I had been busy with personal engagements over the last few months, but now I'm free and eager to dive back into blog writing—a passion of mine since my teenage years. InshaAllah, I will do my best to share some interesting recipes I hope you will love.

                                                     

My Latest Tawa Kaleji Video:

    

I've been working on updating my content across my YouTube channel, Facebook, and blog. So, without further ado, let me introduce you to a delicious recipe: Dhaba-style Tawa Kaleji. This winter, I love enjoying this tasty dish with chapatis and naan.

WHAT IS TAWA KALEJI?

Beef /Mutton liver or tawa kaleji masala is a traditional dish, popular street food in Lahore, that is cooked on a cast-iron tawa combined with other offal. It’s the first dish usually prepared in every Pakistani home on Eid al-Adha or the Festival of Sacrifice.

It’s a quick and easy stir-fry that tastes delicious, especially when prepared with fresh meat. The same dish is more popularly prepared with chicken liver, too. 

                                                   

CAN I USE A DIFFERENT TYPE OF MASALA IF I DON'T HAVE THE SPECIFIC KALEJI MASALA?

Of course! In this recipe, kaleji masala is not necessary. You can substitute it with individual regular spice powders. The essential ingredients for kaleji masala include red chili powder, salt, turmeric, coriander, black pepper, and kasuri methi. You can use these with the same herbs and tomato chilies as in the original recipe."

Recipe Notes:

1. To achieve perfect and tender kaleji (liver), avoid adding salt at the beginning of the cooking process.
2. Cook the liver for no more than 15 to 20 minutes, as overcooking can make it tough instead of soft and tender.
3. Refrain from adding water while cooking the liver; if it becomes necessary to add some, do so sparingly, as too much water can prevent the liver from achieving the desired tenderness.
4. To eliminate any unpleasant smell and residual blood from the liver, soak it in a mixture of salt and vinegar water for 15 minutes before cooking.
5. In this recipe, I used my homemade kaleji powder. You can either follow my recipe exactly or customize it with your preferred spices, including any store-bought spice powders available in your area. 

                                  

You Might Like This:

Magaz Masala

Beef Ojri (tripe)

Authentic beef rosh

Kata Kat

Have you tried the  Tawa Kaleji Masala? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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For detailed recipes, step by step, watch my video.

                                              

How To Make Tawa Kaleji? 

To make soft and tender kaleji (liver), start by cleaning the membrane on the liver. Removing this membrane is essential to ensure tenderness. 

After cleaning, soak the liver in a mixture of vinegar and salt water for 15 minutes. This process will help eliminate blood and any unpleasant odors from the liver. 

                                                                        

In the second step, add lemon juice and homemade kaleji masala powder to taste, and mix well until fully incorporated. Allow the mixture to rest for 4 to 6 hours.

Note: Do not add salt during the marination step.

                                    

To make tawa kaleji, it is essential to use an iron skillet griddle(tawa) first, heat the tawa, and add ghee. Let it heat up, then add chopped ginger and garlic paste.e 

Allow it to fry for a minute, then add marinated kaleji and begin to fry with ginger garlic paste on medium-low flame.

                                           

Don't cook kaleji on high heat, as it will remain uncooked and become dark from the crust. Keep stirring the kaleji until it changes its color.

When the water dries out, next add chopped fresh coriander and stir well, then put the lid on for 10 minutes over a low flame. This way will keep the liver soft and juicy. 

                                                

After removing the lid, stir a little, then add tomato paste, chaat masala powder, and salt at this stage.                 

Keep mixing by adding some chopped green chilies and fresh

coriander and continuously stirring until the gravy gets thick   

                  

Now, tawa kaleji is ready to serve

                  

Transfer to the serving plate or bowl.

                       

Serve tawa kaleji with naan or chapatis, alongside onion salad and plain yogurt.