Ratatouille Kachori

Ingredients 

• 1 cup refined flour
• 1 medium brinjal, finely chopped
• Salt to taste
• ½ teaspoon baking soda
• 1 tablespoon oil + to deep fry 
• 1 medium tomato, finely chopped
• 1 small yellow capsicum, finely chopped
• 1 small red capsicum, finely chopped
• ½ small green zucchini, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic finely chopped
• 1 medium onion, chopped
• ¾ cup tomato puree
• Salt to taste
• Crushed black peppercorns to taste
• 1 tablespoon fresh basil leaves chopped
• Small cubes of mozzarella cheese as required
• Basil sprigs for garnish

Method

1. To make the dough, take refined flour in a large bowl, add salt, baking soda and 1 tbsp oil and mix well. Add water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. To make the stuffing, heat olive oil in a non-stick pan, add garlic and sauté till raw smells disappear.
3. Add onion, mix well and saute till light golden. Add tomato, mix well and saute for 1-2 minutes.
4. Add yellow capsicum, red capsicum and green zucchini, mix and sauté for 1-2 minutes.
5. Add brinjal, mix and sauté for 1-2 minutes. Add tomato puree and mix well.
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 transfer the mixture into a bowl and let it cool down to room temperature.
7. To make the kachoris, divide the dough into equal portions and shape them into balls.
8. Roll out each ball into a small disc, place some stuffing mixture in the centre, place 2 mozzarella cubes in the centre, gather the edges together and press to seal. Flatten them slightly.
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.
10. Transfer the kachoris to a serving plate, garnish with basil sprigs and serve hot.