Naan Khatai with Masala Chai

Got a hankering for some shortbread, but wanna take it to the next level? These slightly nuttier-flavoured rounds hailing from India will do the trick! Best paired with an authentic masala chai, you know, while you’re at it.

Preparation time Prep: 15 mins
cook 30 mins
Skill level Totally Doable

You will need:

Naan Khatai
  • 1 cup all–purpose flour
  • ½ cup chickpea flour
  • ½ cup semolina
  • 1 cup powdered sugar (caster)
  • ⅔ cup coconut oil
  • 2 teaspoons cardamom powder
  • Pinch salt
Garnishes, take your pick
  • Pistachios
  • Dry rose petals
  • Caraway seeds
  • Sesame seeds
Masala Chai
  • 2 cups almond milk
  • 1–inch ginger
  • 2 teaspoons caster sugar (adjust depending on how sweet you prefer your tea)
  • 4 cardamom pods
  • 1 stick cinnamon
  • 4 cloves
  • 2 tablespoons loose leaf assam (or strong black variety of tea)
Recipe: Kishwar Chowdhury


  • 1Preheat the oven to 160°C fan-forced.
  • 2Combine dry ingredients for the biscuits.
  • 3Massage in coconut oil.
  • 4Roll the mixture into 15–20g balls.
  • 5Insert thumbprint for sweet garnishes (pistachio & rose petals) and press in fork for savoury garnishes (caraway & sesame seeds) to make classic shapes and garnishes.
  • 6Bake at 160°C for 17 minutes, turning once.
  • 7For the Masala chai, simmer sugar and spices in almond milk until fragrant.
  • 8Turn the heat off (you don't want to boil the tea!) and add the looseleaf tea (or tea bag) and steep for 5 minutes with the lid on.
  • 9Pour into cups, garnish with rose petals if you're feelin' fancy, and enjoy with Naan Khatai :)
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