• Walnuts, finely chopped – 2 tablespoons
  • Pistachios, finely chopped – 2 tablespoons
  • Raisins, chopped – 2 tablespoons
  • Dates, finely chopped – 2 tablespoons
  • Dried apricots, chopped – 2 tablespoons
  • Refined flour (maida) – 1 cup
  • Whole Wheat flour (atta) – 1 cup
  • Salt – 1/2 Teaspoon
  • Sugar – 1/2 tablespoon
  • Ghee, softened – 4 tablespoons
  • Ghee – 3 tablespoons + for deep-frying
  • Gram flour (besan) – 1/2 cup
  • Powdered Sugar – 1/3 cup
  • Honey


Step 1:

  • Combine refined flour and whole wheat flour with salt and sugar in a large bowl.
  • Add softened ghee and mix well.
  • Add half cup ice cold water and knead into a soft dough.
  • Cover with cling wrap and set aside in a cool place for one hour.

Step 2:

  • Heat 3 tablespoons ghee in a deep non-stick pan.
  • Add gram flour and saut√©, stirring continuously, for about eight minutes or until it is golden brown and fragrant.
  • Add walnuts, pistachios, raisins, dates, apricots, powdered sugar and honey.
  • Mix well and cook for one to two minutes.
  • Remove from heat and set aside to cool down to room temperature.

Step 3:

  • Divide the dough into equal portions and shape each portion into a ball.
  • Gently press around the edges with your thumb and flatten slightly.
  • Place a portion of the gram flour mixture in the centre, then gather the edges over the filling to enclose it completely.
  • Pinch the seams together to seal well and press with the heel of your hand and flatten into a thick kachori.

Step 4:

  • Heat sufficient ghee in a deep non-stick pan, gently slide in the kachoris, one by one, and deep fry on medium heat until golden brown.
  • Drain on absorbent paper.

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