In mixing bowl, add refined flour, semolina, ghee and mix well. Add beetroot puree, honey and start kneading into dough. Divide the dough into equal portions and make smooth round ball.
Crumble the gulab jamun in medium large chunks. Stuff gulab jamun in the prepared dough balls and smooth it out.
Deep fry the kachories in oil, on medium heat till nice and crisp. Remove on kitchen towel and drain the excess oil.
Sprinkle cardamom powder over the kachories and serve hot.
In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.
This isn’t something you’ll actually find on the street but it takes these super-quick crisp baby spinach pakoras and mixes them with typical yoghurt chaat style ingredients.
They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.
