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.
From ‘chef of genius’ to ‘creator of the classiest curries in the City’ and in 2014 ‘BBC Food Personality of the Year’ this Mumbai-born Parsee chef has been called all manner of good things, but the Chef Patron of Cafe Spice Namaste, Mr Todiwalaʹs Kitchen, Assado, and The Park Café in Victoria Park East still has his feet very much on the ground...running.
