Divine Bites

Chocolate Nankhatai Recipe with Chakki Atta

This recipe makes approximately 20–24 chocolate nankhatai, depending on the size.

Ingredients

220 g Ghee
240 g Whole Wheat Flour
120 g Chickpea Flour
60 g Semolina
60 g Cocoa Powder
80–100 g sugar (adjust to taste)
5 g baking soda
2 g salt
2 tbsp vanilla essence
50 g chocolate chips

Steps

Prepare the oven

Preheat the oven to 160°C (fan) or 170°C (conventional).

Line a baking tray with parchment paper.

Cream the ghee and sugar
In a large bowl, whisk the ghee and sugar together for 3–4 minutes until the mixture becomes light and creamy.
Add the vanilla essence and mix well.

Mix the dry ingredients
In a separate bowl, combine the whole wheat flour, chickpea flour, semolina, raw cacao powder, baking soda, and salt.

Mix thoroughly to ensure even distribution.

Make the dough
Gradually add the dry ingredients to the ghee mixture.
Mix gently until a soft dough forms.
Fold in the chocolate chips.
If the dough feels too dry, add 1–2 teaspoons of ghee; if too soft, add a little whole wheat flour.

Shape the nankhatai
Divide the dough into equal portions (about 25–30 g each).
Roll into balls and flatten slightly with your palm.
Place them on the prepared tray, leaving some space between each nankhatai.

Bake
Bake for 15–18 minutes, or until the edges are lightly golden and the tops have developed small cracks.
The nankhatai will still feel soft when removed from the oven.

Cool
Allow the nankhatai to cool on the tray for 10 minutes.
Transfer to a wire rack and let them cool completely before serving.

Storage
Store the chocolate nankhatai in an airtight container at room temperature for up to 2 weeks. Their flavor deepens after a day, making them even more delicious.

Somewhere, someone is eating a kale salad.

I went in a slightly different direction.

After all, someone has to keep the universe in balance.