Diwali 2026: of Diwali Everyone's favorite snack is naankatai. From children to adults, everyone loves to eat naankatai. But small mistakes made while making naankatai spoil the taste of the dish. So it is very important to follow the right tips while making naankatai. Today we are going to share with you an easy recipe to make bakery style naankatai. Nanaktai made in this way will not be hard or stone like at all. Different foods are prepared in Diwali Faral, but if those foods are not used in the right quantity and method, then there is no test at all. Let's get to know the recipe for making bakery style crispy naan tai.(Photo courtesy – istock)
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Materials:
- flour
- powdered sugar
- Cardamom powder
- Fine semolina
- Baking powder
- Almonds and pistachios
- ghee
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Action:
- To make bakery style naankatai, first, whisk together ghee and powdered sugar in a bowl. There should be no lumps in the mixture.
- Sift the flour, fine semolina, cardamom powder and baking powder together in a plate. After mixing all the ingredients by hand, pour the prepared ghee mixture into it and mix.
- Knead the naankatai mixture gently. Do not knead like chapati dough with any force. This makes the Nanakatai hard as stone.
- Keep the kneaded dough covered for 10 to 15 minutes. After that, make small flat balls and make naankatai and spread pistachio, almond slices on it.
- Preheat the oven at 160 degrees Celsius for 10 minutes and then place the naankatai in it and bake at 160 degrees Celsius for 15 to 22 minutes.
- When the naankatai turns light golden in color, take it out. A delicious crispy naantai made in Bekari style is ready.