Just like its exclusive name, these kachoris have a unique and delicious taste, all set to become a family favourite!
RATATOUILLE KACHORI
Ingredients
Stuffing
1 medium tomato, finely chopped
1 small yellow capsicum, finely chopped
1 small red capsicum, finely chopped
½ small green zucchini, finely chopped
1 small brinjal, finely chopped
1 tbsp olive oil
1 tsp finely chopped garlic
1 medium onion, chopped
¾ cup tomato puree
Salt to taste
Crushed black peppercorns to taste
1 tbsp freshly chopped basil leaves
8 small cubes of mozzarella cheese
Dough
1 cup refined flour (maida)
Salt to taste
½ tsp baking soda
1 tbsp oil + for deep frying
Basil sprigs for garnish
Method
1. In a large bowl, add flour, salt, baking soda and 1 tbspoil and mix well. Add water and knead to a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. Meanwhile, to make the stuffing, heat olive oil in a non-stick pan. Add garlic and sauté for a few seconds.
3. Add onion and mix well. Cook till translucent, add tomato and mix well. Cook for 1-2 minutes.
4. Add yellow capsicum, red capsicum,and green zucchini and sauté well.
5. Add brinjal finely chopped and sauté for 1 minute. Add tomato puree and mix well.
6. Add salt, mix and add crushed black peppercorns and mix well. Add basil, mix, cover and cook for 2-3 minutes. Take the pan off the heat and transfer the mixture into a bowl. Allow to cool to room temperature.
7. To make the kachoris, take a portion of the dough and Shape it into a ball.
8. Roll the dough ball into a small disc, spread and create a cavity in the center. Stuff it with a portion of the prepared mixture and place 2 small cubes of cheese. Bring the sides together and press to seal. Flatten slightly.
9. Heat sufficient oil in a kadai, drop in the prepared kachoris and deep fry on low heat till golden and crisp, drain on an absorbent paper.
10. Transfer the prepared kachoris on a serving plate and garnish with basil sprigs. Serve hot.
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