How to make Ratatouille Kachori - SK Khazana -
This Indo-French fusion kachoris will satiate any discerning palate
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour, Brinjal (बैंगन)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Ratatouille Kachori - SK Khazana checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Chiko Roll Shallow-Fried Fish With Oatmeal Chane Ke Chops Cream Scones
Ratatouille Kachori - SK Khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Ratatouille Kachori - SK Khazana Recipe
Refined flour 1 cup
Brinjal medium, finely chopped 1
Salt to taste
Baking soda 1/2 teaspoon
Oil 1 tablespo to deep fry
Tomato medium, fiinely chopped 1
Yellow capsicum small, finely chopped 1
Red capsicum small, finely chopped 1
Green zucchini small, finely chopped 1/2
Olive oil 1 tablespoon
Garlic finely chopped 1 teaspoon
Onion medium, chopped 1
Tomato puree 3/4 cup
Salt to taste
Crushed black peppercorns to taste
Fresh basil leaves chopped 1 tablespoon
Small cubes of mozzarella cheese as required
Basil sprigs for garnish
Method
Step 1
To make the dough, take refined flour in a large bowl, add salt, baking soda and1 tbspoil and mix well. Add water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
Step 2
To make the stuffing, heat olive oil in a non-stick pan, add garlic and sauté till raw smells disappear.
Step 3
Add onion, mix well and saute till light golden. Add tomato, mix well and saute for 1-2 minutes.
Step 4
Add yellow capsicum, red capsicumand green zucchini, mix and sauté for 1-2 minutes. .
Step 5
Add brinjal , mix and sauté for 1-2 minute. Add tomato puree and mix well.
Step 6
Add salt and mix. Add crushed black peppercorns and mix well. Add basil, mix, cover the pan and cook for 2-3 minutes. Take the pan off the heat and transfer the mixture into a bowl and let it cool down to room temperature.
Step 7
To make the kachoris, divide the dough into equal portions and shape them into balls.
Step 8
Roll out each ball into a small disc, place some stuffing mixture in the centre, place 2 mozzarella cube in the centre, gather the edges together and press to seal. Flatten them slightly.
Step 9
Heat sufficient oil in a kadai, slide in the kachoris and deep-fry on low heat till golden and crisp.Drain on absorbent paper.
Step 10
Transfer the kachoris on a serving plate, garnish with basil sprigs and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
