Eggless Chickpea Cookies (Besan Nankhatai Recipe)

Eggless Chickpea Cookies (Besan Nankhatai): crispy chickpea cookies using chickpea flour (besan), ghee/butter, cardamom and pistachio. They are popularly known as ‘Besan ki Nankhatai’ in India.

Chickpea Cookies – Besan Nankhatai

What is Besan Nankhatai – Chickpea Cookies?

Besan Nankhatai is extremely and I would say that again extremely popular Indian cookie which is popularly known as Chickpea Cookies.

They are usually eggless (unless mentioned otherwise) and are extremely crispy. 

I generally make a huge batch and store up to 2-3 months (if they can last that long, also I literally hide half of them) 😉

Perfect to eat anytime or goes great with tea/coffee.

Eggless Chickpea Cookies (Besan Nankhatai) Ingredients:

• 1 Cup Chickpea Flour (Besan)
• 3 Tbsp Cream of Wheat (Sooji)
• 1/2 Cup Powdered Sugar (less 2tsp)
• 1/2 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 1/2 Cup Ghee
• 1 Tbsp Plain Yogurt (Dahi)
• 5-6 Green Cardamom Pods (Elaichi)
• 4 Tbsp Crushed Pistachios (Pista)

How to Make Chickpea Cookies (Besan Nankhatai)

You can make them really quickly and they really need no special technique.

• You start by first combining the dry ingredients together like chickpea flour, cream of wheat, baking powder, baking soda and keep this mix separately.
• Then you whisk the wet ingredients like ghee, sugar and yogurt. This needs to be whisked really well until you get a smooth frothy batter.
• Then you add the dry mix to the wet ingredients and make a smooth dough. (this required softly kneading the dough to remove any cracks).
• Then divide the dough into 12 even balls
• Place them on a baking tray and sprinkle nuts on top.
• Press each cookie ball gently and bake for 10-12 minutes at 180c.
• Remove once baked, cool slightly, and enjoy.

Chickpea Cookies

Substitutes to Ingredients:

Cream of Wheat (Sooji): you can use almond flour in case you want to make it glutenfree.

Ghee: you can use unsalted butter or a mix of ghee + oil (same quantity).

Crushed Pistachios (Pista): you can use any nuts or none, as per your choice.

Eggless Chickpea Cookies

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Yield: 12 cookies

Eggless Chickpea Cookies (Besan Nankhatai)

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Eggless Chickpea Cookies (Besan Nankhatai): crispy chickpea cookies using chickpea flour (besan), ghee/butter, cardamom and pistachio.

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 42 minutes

Ingredients

• 1 Cup Chickpea Flour (Besan)
• 3 Tbsp Cream of Wheat (Sooji)
• 1/2 Cup Powdered Sugar (less 2tsp)
• 1/2 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 1/2 Cup Ghee
• 1 Tbsp Plain Yogurt (Dahi)
• 5-6 Green Cardamom Pods (Elaichi)
• 4 Tbsp Crushed Pistachios (Pista)

Instructions

Prep Work:

Preheat oven at 180 degrees c.

How to Make Eggless Chickpea Cookies (Besan Nankhatai)

1. Dry Mix: In a large bowl, add chickpea flour (besan), sooji, baking powder, baking soda, and whisk to mix evenly (you can sieve them together too).
2. In a large bowl, add ghee, sugar, yogurt, and whisk till sugar is completely mixed and you get a light frothy batter.
3. To this ghee batter, add 4 tbsp dry mix, crushed cardamom and whisk again.
4. Now add the remaining dry mix and whisk till everything is evenly combined.
5. Now make a pliable dough (almost like bread dough).
6. Make 12-13 round balls out of the dough.
7. Place the balls on a baking tray and sprinkle chopped pistachio on each.
8. Press each ball gently.
9. Bake for 10 minutes or until golden.
10. Once baked, remove from oven and cool slightly.
11. Serve right away or store for up to a month in an air-tight container.

Notes

Cream of Wheat (Sooji) : you can use almond flour incase you want to make it glutenfree.

Ghee: you can use unsalted butter or a mix of ghee + oil (same quantity).

Crushed Pistachios (Pista): you can use any nuts or none, as per your choice.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 280Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 44mgSodium: 128mgCarbohydrates: 21gFiber: 2gSugar: 11gProtein: 5g