- 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
- 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.
- Heat 3 tablespoons ghee in a deep non-stick pan.
- Add gram flour and sauté, 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.
- 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.
- 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.