Serves: 12
Total Calories: 1,382

1/4 cup Indian Clarified Butter (ghee)
2 cups all-purpose flour
2 to 3 tablespoons water
1 cup coarsely chopped seedless dates
1 cup finely chopped raisins and raw mixed nuts
1 to 2 tablespoon honey
1 1/2 to 2 cups peanut oil for deep-frying

1. With clean fingers, work the ghee into the flour till it forms a ball without crumbling. Add the water, a little at a time, and keep working the dough with your fingers. Use only as much water as needed to make a semi-firm dough that does not stick to the fingers. Cover and let the dough rest, at least 1 but no more than 4 hours, at room temperature. (This allows the wheat gluten to develop.) If you're keeping the dough longer, refrigerate until ready for use.

2. In another bowl, mix together the dates, nuts, raisins, and honey until the ingredients bind together. Reserve.

3. With lightly oiled hands, divide the dough and the filling each into 12 equal portions. Shape each portion of dough into a ball, and, with a rolling pin, roll each ball into a 4-inch circle. Baste the edges of the circle with water, then place a portion of the filling on one half of the circle. Fold the other half over the filling to form a semi-circle. Press, first with your fingers, then with a fork to seal.

4. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a piece of dough dropped into the hot oil rises to the top after 15 to 20 seconds. Add the pastries, in 2 batches, and slowly fry, stirring and turning with a slotted spatula until golden on both sides. Drain on paper towels and serve at room temperature.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 1,382
Calories from Fat: 1,227

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