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ChefVenkatesh Sharma
A new twist to basic naankhatai.
In a large bowl mix half cup of room temperature butter, to this add 1/2 cup of sugar and beat for 5-10 minutes until smooth and creamy consistency formed.
Now add refined flour, sooji, salt, baking soda, cardamom powder and roasted besan to butter and sugar cream. Mix well with the help of spatula.
Once it is mixed, knead it to the soft dough like consistency.
Do not over knead the dough as the refined flour will release gluten.
Divide the dough into small portion balls and flattern it with your palm. Make sure to make small naankhatai .
Now place chopped pistachio on top and press gently.
Now place the naankhatai on a baking tray and bake at 180 degree celsius for 15 to 20 minutes.
Meanwhile in a bowl combine hung curd, chilli flakes, chopped basil, chopped mint, chopped parsley, fine chop olives, salt and garlic powder and mix well. Transfer this mixture into a piping bag.
Once the naankhatai is baked take it out and cool it down
Now take one naankhatai and pipe the curd mixture in the centre , place another naankhatai on top and press lightly
Serve with tea and coffee
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Nidhi Garg
Pooja Misra
sunita(Deepa) Gandhi
deeksha Sethi
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