Sweet Kachoris

In a large mixing bowl, combine the gram flour (besan) with melted ghee and mix thoroughly until the fat is evenly incorporated and the mixture resembles coarse, crumbly breadcrumbs.

Gradually add small amounts of water to the mixture, kneading gently until a firm but pliable dough comes together. Be careful not to overwork the dough, as this will affect the final crumbly texture.

Cover the dough with a clean cloth and allow it to rest at room temperature so the ghee can bind the flour fully.

Divide the rested dough into small, equal-sized portions and roll each piece into a smooth ball between your palms, then gently flatten each ball into a small round disc roughly 3–4 cm in diameter.

Heat oil for deep frying in a deep, heavy-bottomed pan or kadai over medium-low heat until it reaches approximately 150–160°C (300–320°F). A low frying temperature is essential to ensure the kachoris cook through evenly without browning too quickly.

Carefully slide the shaped kachoris into the oil in small batches and fry slowly, turning occasionally, until they are golden-amber in color and fully cooked through with a crisp exterior.

Remove the fried kachoris with a slotted spoon and transfer them to a plate lined with absorbent paper to drain excess oil.

Allow the kachoris to cool completely before serving or storing in an airtight container, as cooling firms up their characteristic crumbly texture.